← Back to Search Results
Mexican
Fresh Green Tomatillo Sauce

Photo by: Joseph De Leo
Comments: 0
 

Recipe

(Salsa Verde Cruda)

This green tomatillo version of the table salsa mexicana seems even more commonplace in Mexico’s snack parlors and street stalls than the red tomato one—partly, I suspect, because the cooked tomatillos make it more a sauce than a relish, and because it has a tasty puckeriness that deliciously heightens the flavor of whatever it goes on.

The sauce is frequently within easy reach in cafeterias, too, paired with a hot red-chile sauce or salsa picante. They all get sprinkled on or stirred in, like the salt and pepper on our tables. This fresh green tomatillo sauce is a particular favorite in Central Mexico.

Yield: About 1½ cups

Ingredients

  • 8 ounces (5 or 6 medium) fresh tomatillos, husked and washed
  • OR one 13-ounce can tomatillos, drained
  • Fresh hot green chiles to taste (roughly 2 chiles serranos or 1 chile jalapeno), stemmed
  • 5 or 6 sprigs fresh coriander (cilantro), roughly chopped
  • ½ small onion, chopped
  • Salt, about ½ teaspoon

Directions

1. The tomatillos: Boil fresh tomatillos in salted water to cover until barely tender, 8 to 10 minutes; drain. Canned tomatillos only need to be drained.

2. The puree: Place the tomatillos in a blender or food processor. If you want a milder sauce, seed the chile(s), then chop into small bits and add to the tomatillos along with the coriander and chopped onion; if using a blender, stir well. Blend or process to a coarse puree.

3. Finishing the sauce: Scrape into a sauce dish, thin to medium-thick consistency with about ¼ cup water, then season with salt. Let stand for about ½ hour before serving, for the flavors to blend.

Traditional Variations

Chunky Tomatillo Sauce: Prepare the sauce as described, finely chopping the chile, onion and coriander, then adding them to the blended tomatillos. If the chopped onion is rinsed, the sauce will sour less quickly.

All-Raw Tomatillo Relish: Prepare the sauce with chopped raw tomatillos, adding ¼ cup water before blending. Taste for salt and stir in additional water, if needed.

Notes

Ingredients

Tomatillos: If there is a choice, fresh tomatillos give this sauce a livelier flavor and color.

Timing and Advance Preparation

The sauce goes together in 15 or 20 minutes. It’s best eaten within 2 hours because the onion can get strong. It may need additional thinning (or even reblending) if it has set up (from the pectin in the tomatillos).


© 1987, 2007 Rick Bayless and Deann Groen Bayless
 

Nutritional Information

Nutrients per serving (% daily value)

Nutritional information is based on 6 servings.

19kcal (1%)
15mg (1%)
6mg (10%)
3mcg RAE (0%)
133mg
13mg
1g
2g
2g
4g
0mg (0%)
195mg (8%)
0g (0%)
1g (1%)
1mg (3%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
 

Discover Related Recipes

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

rosas-new-mexican-table-friendly-recipes-for-festive-meals Rosa's New Mexican Table: F...
by Roberto Santibanez
ice-creams-and-sorbets-cool-recipes Ice Creams and Sorbets: Coo...
by Lou Seibert Pappas
antipasti-fabulous-appetizers-and-small-plates Antipasti: Fabulous Appetiz...
by Joyce Goldstein
american-masala American Masala
by Suvir Saran
amor-y-tacos Amor Y Tacos
by Deborah Schneider
a-new-way-to-cook A New Way to Cook
by Sally Schneider
mexican-everyday Mexican Everyday
by Rick Bayless
big-fat-cookies Big Fat Cookies
by Elinor Klivans
125-best-cupcake-recipes 125 Best Cupcake Recipes
by Julie Hasson
the-provence-cookbook The Provence Cookbook
by Patricia Wells
mom-a-licious Mom-a-Licious
by Domenica Catelli
desserts-4-today Desserts 4 Today
by Abby Dodge
chez-panisse-fruit Chez Panisse Fruit
by Alice Waters
the-lee-bros-southern-cookbook-stories-and-recipes-for-southerners-and-would-be-southerners The Lee Bros. Southern Cook...
by Ted Lee, Matt Lee
Already a member? Sign in here
Close_overlay

Sign up to Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new cookbooks, Cookstr features, and other exclusives we know you'll love
Spinner
By signing up you accept the
Terms of Use and Privacy Policy
New to Cookstr? Sign up here
Close_overlay

Sign in to Cookstr

Keep me logged in
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?