Tomatillo-Serrano Sauce (Salsa Verde) Step-by-Step
Getting good at whipping up this Green Sauce opens up loads of possibilities in the kitchen. Use it generously on eggs, enchiladas, carnitas and burritos.
- Prep time
- 5 min
- Cook time
- 15 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 4-5 medium-sized tomatillos
- 1 jalapeno pepper (or serrano)
- 1/2 small white onion ((yellow is OK))
- 1 garlic clove
- 10-12 sprigs cilantro
- salt to taste
Instructions
- 1
Pull the husks off the tomatillos and give them a good rinse. Cut the stems out of the tomatillos.
- 2
Roast the tomatillos in a 400F oven for 10-20 minutes or until they start to turn army green in color.
- 3
Add the tomatillos to a blender along with 1/2 small onion, 1 peeled garlic clove, 10-12 sprigs cilantro (using the upper stems is fine), and 1/4 of the serrano pepper. (Be sure to give the cilantro and serrano a good rinse.)
- 4
Pulse blend and taste for heat level. If you want more spice add another quarter of serrano. Keep adding serrano until it tastes "right" to you.
- 5
Salt to taste (I typically do not add much salt).
- 6
Serve immediately and store leftovers in an airtight container in the fridge.