Mexican Salsa Verde, Two Ways: Fresh and Cooked
Two versions of salsa verde with the same five ingredients. The fresh one is raw, bright, and ready in five minutes. The cooked one is simmered, smoother, and deeper. Make both and see which one you like better.
2 cups
Calories: 190kcal
Ingredients
- 5 to 7 tomatillos depending on size, husked and rinsed
- 1 cup fresh cilantro leaves and stems
- 1 to 2 serrano chili peppers
- ¼ cup chopped white onion
- ½ teaspoon salt
Instructions
Fresh salsa verde (raw):
- Put the tomatillos, cilantro, serrano pepper, onion, and salt in a blender.
- Blend until combined. You decide the texture: smooth or chunky.
- Taste and adjust. More salt, more chile, more onion. Make it yours.
Cooked salsa verde (simmered):
- Put the tomatillos, serrano, and onion in a small saucepan with a quarter cup of water.
- Cover and simmer for 10 to 15 minutes until everything is soft.
- Blend with the cilantro and salt until smooth.
- Taste and adjust seasoning.
Notes
- The fresh version is brighter and more acidic.
- The cooked one is mellower and smoother.
- Both keep in the fridge for about a week.
- Always use the cilantro stems. That's where all the flavor is. Just trim the roots.
- One serrano is mild, two is medium. Remove seeds for less heat, or swap for jalapeños.
- No high-powered blender? Chop everything into chunks before blending. Add a tablespoon of water if it won't move.
- Want a smoky version? Try my roasted tomatillo salsa verde instead.
Nutrition
Serving: 1cup | Calories: 190kcal | Carbohydrates: 43g | Protein: 5g | Fat: 1g | Saturated Fat: 0.3g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 0.2g | Sodium: 602mg | Potassium: 863mg | Fiber: 9g | Sugar: 20g | Vitamin A: 673IU | Vitamin C: 43mg | Calcium: 104mg | Iron: 2mg