May 2, 2007

Salsa Verde

Credit: Maura McEvoy

MAKES 1 1⁄2 CUPS

The tart green tomatillo that gives this salsa its hue—and its name—is, after the tomato, the most popular salsa ingredient in Mexico.

1⁄2 lb. fresh tomatillos
1 garlic clove, peeled and chopped
4 fresh serrano chiles, stemmed and chopped
Salt
2 tbsp. minced white onion
2 tbsp. roughly chopped fresh cilantro

1. Remove papery husks from tomatillos, rinse, and quarter. Place in a blender or food processor with garlic, chiles, a pinch of salt, and 1⁄3 cup water. Pulse until finely chopped.

2. Transfer to a bowl and stir in onions and cilantro. Season with salt.

This article was first published in Saveur in Issue #12

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Ratings & Reviews (3)

by SanFranciscoCook on 2008-09-01

recipe sounds good enough but why are there three photos of different colored sauces? what are they?

by Free_Marketeer on 2009-07-23

This recipe is part of a trio presented by Saveur:

Salsa Verde - Green Salsa
Salsa Rojo - Red Salsa
Salsa Negra - Black Salsa

Happy cooking - and eating! :-)