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Salsa Verde

July 17, 2014 by Valerie Lugonja 5 Comments

The Quintessential Mexican Green Sauce

Salsa Verde

The first time I tasted Salsa Verde, I got no sense of the flavour of the sauce, whatsoever. My mouth was in a tormented upheaval for the remainder of that evening. I was told it had “just a little heat”, so note: everything is relative, and if the person telling you about the heat level is from a country that tolerates a lot of heat in their food, tread very lightly.

Hugo Raya Shares Passion and Mexican Recipes

I actually did not know it was Salsa Verde. I just knew it was a hot Mexican green sauce made with little Mexican tomatoes. Seriously, no one in Edmonton had heard of tomatillos in those days unless they came from Mexico. It wasn’t until the last few years that we have been able to purchase them locally. They can even be grown here, though the demand isn’t high enough to grow them commercially, they are fun to grow at home, I have heard.

Hugo Raya Shares Passion and Mexican Recipes

Tomatoes are acidic. Tomatillos are even more acidic.The smaller ones have a greater depth of flavour, Chef Hugo Raya told us at our Mexican Cooking Class Day with him. That was a big surprise to me, as the little ones seemed too hard, yet I didn’t know they got cooked to make the sauce. I have learned I cannot tolerate the hot peppers in the sauce, but it is not an authentic Salsa Verde without the peppers: two for this amount of tomatillos, with their seeds for added heat. I would add none for my Canadian version. The tart sour taste of the tomatillos with the salt and garlic really pucker me up and whet the appetite. I am a little addicted to this sauce and surprised by that.

Hugo Raya Shares Passion and Mexican Recipes

As there was one other time I tasted Salsa Verde without realizing what it was. I was at a friend’s house and saw them cooking the tomatillos, blend them with water and serve them. There was no salt, no garlic and no hot peppers added to the sauce, but later the wife referred to it as Salsa Verde. She was cooking authentic Mexican cuisine. I thought it was about the most tasteless pool of sour sauce I had encountered. It is amazing how a little seasoning can completely lift a recipe from the dumps to the triumphs!

Hugo Raya Shares Passion and Mexican Recipes

The Salsa Verde we made on this day was dolloped ontop of purple sopes and topped with come cojita cheese. Maw-velouse! I will be making this again! Is your recipe similar, different? Please do take the time to share your Salsa Verde story and favourite recipe.

Salsa Verde
5 from 1 vote
Print

Salsa Verde

Makes about 500mls of sauce.
Course Sauce
Cuisine Mexican
Prep Time 5 minutes
Cook Time 1 hour
Total Time 1 hour 5 minutes
Servings 12
Author Valerie Lugonja via Chef Hugo Raya

Ingredients

  • 10 small tomatillos , peeled and cleaned
  • 3-4 garlic cloves , minced (I like 4 large ones)
  • 2 fresh chile serranos , seeds removed, minced (I prefer no chiles)
  • 1 teaspoon salt
  • 1 ½ cups water , as necessary

Instructions

  1. Simmer tomatillos in water for 20-30 minutes on each side, until very soft, on very low heat
  2. Place ingredients in blender, starting with 1 cup of water; puree until desired consistency is achieved, adding more water and salt, as needed

 

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Filed Under: Sauces Dressings Rubs Tagged With: Chef Hugo Raya, Garlic, Serano Chiles, Tomatillos

About Valerie Lugonja

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Educator, Writer, Gardener and Traveler who believes in buying and eating locally, and most importantly cooking at home! As a brand new Gramsy, so be prepared to hear a lot about this new role in her life!
Please connect with Valerie to buy a Thermomix Machine!

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Comments

  1. The Kitchen Magpie says

    July 23, 2014 at 9:46 pm

    I love flavor, not so much the heat. Without the chiles would be my choice! Or maybe just one…

    Reply
    • Valerie Lugonja says

      July 24, 2014 at 5:53 pm

      Wow – the Kitchen Magpie visits and this is where she lands?
      🙂
      It’s yummy – but there are so many better recipes for the Magpie to enjoy!
      Love ya!
      V

      Reply
  2. Lauren says

    July 26, 2014 at 1:24 am

    5 stars
    ooooh i LOVE salsa verde! YUMMY!

    Reply
  3. Karen says

    September 21, 2015 at 9:28 pm

    I have tried other versions- yours will be tomorrow! I do roast my tomatillos rather than boil- try it you might like it 🙂

    Reply
    • Valerie Lugonja says

      September 23, 2015 at 11:52 am

      I prefer everything roasted, but didn’t know that was an option for salsa verde! Trying to be authentic, so truly appreciate the tip!
      🙂
      V

      Reply

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