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Tomatillo Salsa Verde

Hot and spicy dishes attract the not softhearted and adventurous traveler -like me and my husband. Hope you also like it! They can become a party pleaser for others who embrace fascinating flavor combinations at any heat level.
Course Sauces/Spreads
Cuisine Mexican
Diet Diabetic (low glycemic), Gluten-free, Low Calorie, Low Fat, Dairy Free, Vegan, Vegetarian
Keyword authentic, Freezable, Make Ahead, plant-based, Quick, Stove top
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 8 people
Calories 29kcal
Author Chief Desirist Dr Hanna

Ingredients

  • 1 pound tomatillos de-husked and halved
  • 1 onion medium white halved
  • 3 chilies serrano or Jalapeno with seeds
  • 4 cloves garlic
  • ½ cup cilantro chopped
  • 1 TBSP vegeta in 1 cup hot water, or 1 cup vegetable stock
  • water
  • salt

Instructions

  • Remove the papery husks from the tomatillos and rinse to remove the sticky residue.
    Tomatillo Salsa Verde Basket
  • Halve the tomatillos.
  • Quarter the onion.
  • Add all of the ingredients except the cilantro and salt to a large pot and just cover with water.
  • Bring the water and ingredients to a boil and then simmer for 10 minutes.
  • Blend* the cooked ingredients and the fresh cilantro with the cooking water until smooth.
  • Pour the blended salsa back into the pot.
  • Add stock, reduce the heat and simmer for 20 minutes.
  • Add the salt and adjust if necessary.
  • Serve with chips, or spice up your tacos, tortillas.