Mexican food is very popular where I live and I’m lucky to have several excellent markets close by that carry just about any ingredient called for in any recipe for Mexican food. It isn’t a cuisine I grew up with so it is fun to learn how to use some of the ingredients that are accessible in farmers’ market and small grocery stores. I’m a big Rick Bayless fan and have tried many of his recipes. This salsa verde is a favorite that is used in many of his wonderful recipes.
The ingredients for this quick, easy salsa: tomatillos, chiles, onions and garlic, are the flavor base upon which most Mexican sauces are built. The tomatoes that are used in red sauces are replaced with green tomatillos in this salsa verde. FYI – The tomatillo, known as the Husk Tomato or Mexican Husk Tomato, is a plant of the nightshade family, related to the cape gooseberry, bearing small, spherical and green or green-purple fruit of the same name. Tomatillos originated in Mexico and are a staple of Mexican cuisine- Wikipedia.
Chiles and peppers are cooked in water until soft and then combined with onions, garlic and cilantro in a food processor. Blend the ingredients for just a few seconds so some of the beautiful texture remains. The mixture is cooked on medium high heat for a few minutes until it thickens.
Salsa verde is a delicious table sauce that is great with chips and tacos and is a perfect ingredient in enchiladas, quesadillas and chilaquiles. It cooks for just a few minutes and has a bright, tangy flavor
Now that my salsa verde is made I’ll be sharing a few of my favorite Mexican recipes in the coming weeks. Authentic Mexican is my favorite Mexican cookbook. It is well written, easy to understand, and takes a lot of the mystery out of preparing authentic Mexican cuisine. I was fortunate to have dinner at Frontera Grill on a recent trip to Chicago and it’s fun to be able to recreate some of the wonderful recipes on their menu. This recipe keeps well and will last up to 4 days in the refrigerator and can be frozen. I always double the recipe so I have some on hand when I need to put together a quick, delicious meal.
- 1 pound (about 10) fresh tomatillos, husked and washed
- Fresh hot green chiles to taste (I used 2 jalapenos for medium heat)
- A large handful of fresh cilantro, coarsely chopped
- 1 small onion, chopped
- 1 large clove of garlic, roughly chopped
- 1 tablespoon lard or vegetable oil
- 2 cups chicken or vegetable broth depending on how thick you want the sauce
- Salt, about ½ teaspoon depending on the saltiness of the broth
- Boil the fresh tomatillos and chiles in salted water to cover until tender, about 15 minutes, drain.
- Place the tomatillos and chiles in a blender or food processor along with the cilantro, onion and garlic. If using a blender, stir well, Process until smooth but still retaining some texture.
- Heat the lard or vegetable oil in a medium large skillet over medium-high heat. When hot enough to make a drop of the puree sizzle sharply, pour it in all at once and stir constantly for 4-5 minutes, until darker and thicker. Add the broth, return to a boil, reduce the heat to medium and simmer until thick enough to coat a spoon, about 15-20 minutes. Season with salt.
Monique says
March 18, 2015 at 8:42 amI am so unfamiliar w/ Mexican dishes..so I love when tried and trues are shared.My son-in-law grew tomatilloes last summer.. they were prolific.I am certain he will again..will keep this in mind.
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Cathy says
March 18, 2015 at 9:23 amThis will be a great way to use some of your son’s tomatillos, Monique. This is a good basic sauce that is used in many Mexican dishes. I think it’s fun to try new things.
Cathy recently posted..Quick Cooked Tomatillo Chile Sauce – Salsa Verde
Ramona says
March 18, 2015 at 10:48 amtomatillos is an ingredient I have never bought and used. have eaten them in some of the dishes at our favorite Mexican restaurant.
We’ve started seeing them more in the larger grocery stores around here.
Cathy at Wives with Knives says
March 19, 2015 at 8:55 amI hope you try them, Ramona. I think you will be very happy with the recipes you use them in. They have such a nice, bright flavor.
Cathy at Wives with Knives recently posted..Quick Cooked Tomatillo Chile Sauce – Salsa Verde
Chris Scheuer says
March 18, 2015 at 11:29 amYum, I would probably eat this like soup, it sounds fabulous!
Cathy at Wives with Knives says
March 19, 2015 at 8:57 amHi Chris – I used this basic sauce in chicken stews and have simmered a pork loin in it. It’s so versatile and delicious. I bet it would make a yummy tortilla soup too. Thanks for your comment.
Cathy at Wives with Knives recently posted..Quick Cooked Tomatillo Chile Sauce – Salsa Verde
Deb says
March 18, 2015 at 11:49 amI could live on this stuff! We have a Mexican restaurant that makes it and it is included in the meal. Thanks for the recipe!
Madonna/aka/Ms. Lemon says
March 18, 2015 at 12:37 pmCinco de Mayo in a bowl. Jacques Pépin always refers to Rick Bayless and says what a great chef he is.
Madonna/aka/Ms. Lemon recently posted..Lemon Tassies – It’s The Little Things.
Cathy at Wives with Knives says
March 19, 2015 at 8:59 amI agree, Madonna. His restaurants are the best and I rely on his cookbook for most of my Mexican recipes. If my house was burning down and I had to grab a couple of cookbooks on the way out I would take his and Ina Garten’s books. Couldn’t get along without them.
Cathy at Wives with Knives recently posted..Quick Cooked Tomatillo Chile Sauce – Salsa Verde
Sam @ My Carolina Kitchen says
March 18, 2015 at 1:44 pmI saw really nice tomatilloes the other day at our supermarket. Now I know what to do with them. Where I live the only good Mexican food you can get is at your own house.
Sam
Sam @ My Carolina Kitchen recently posted..Meyer Lemon Chicken
Cathy at Wives with Knives says
March 19, 2015 at 9:02 amYou will be amazed by the wonderful Mexican dishes you can make at home when you start with a really good sauce. For a different flavor tomatillos can be roasted in a hot oven until tender and then blended in the food processor. I hope you try them, Sam.
Cathy at Wives with Knives recently posted..Quick Cooked Tomatillo Chile Sauce – Salsa Verde
Liz says
March 18, 2015 at 2:39 pmI have a feeling this tastes a heck of a lot better than the canned stuff I tend to use! Filing this away for future use!
P.S. Fingers crossed that I’ll get to eat at Frontera Grill on one of my trips to Chicago this year ::)
Liz recently posted..Mozzarella Stuffed Meatballs
Adri says
March 19, 2015 at 2:36 pmI love tomatillos. I did not grow up eating them, and was introduced to them once I fell in love with Mexican cuisine. I bet this sauce is fabulous. Rick Bayless rocks.
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Larry says
March 20, 2015 at 6:07 amLooks like a winner Cathy
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sue|theviewfromgreatisland says
March 20, 2015 at 8:12 amI’m a sucker for a green salsa…well, for ANY salsa really, but this one looks so tangy and delicious!
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Betty says
March 20, 2015 at 8:53 pmI planted tomatillos one year, and now they keep reseeding every summer. (And that’s not a bad thing.) I love salsa verde- this looks so good! 🙂
Betty recently posted..Spotted Dog: An Irish Tea Cake
Marilyn says
March 24, 2015 at 4:51 pmLove Rick Bayless and his recipes. Love salsa verde too, much more than a red salsa.
Must make this soon.