← Back to Search Results
Mexican
Quick-Cooked Tomatillo-Chile Sauce

Photo by: Joseph De Leo
Comments: 0
 

Recipe

(Salsa Verde)

This everyday Mexican salsa verde is green from a delicious native berry (tomatillo) that frequently bears the name of its very distant relation the tomato. The walnut-size fruit in the papery husk makes a traditional sauce with an especially fresh, tart taste.

Mexican salsa verde is prepared by cooks in most of the Republic. Some of them will put it on the table for diners to add al gusto, or they’ll use it for Chicken Enchiladas. It’s always put together in the same general way, though some like to add a big sprig of epazote while the sauce is cooking.

Yield: 2½ to 3 cups

Ingredients

  • 1 pound (11 medium) fresh tomatillos, husked and washed
  • OR two 13-ounce cans tomatillos, drained
  • Fresh hot green chiles to taste (roughly 3 chiles serranos or 2 chiles jalapenos), stemmed
  • 5 or 6 sprigs fresh coriander (cilantro), roughly chopped
  • 1 small onion, chopped
  • 1 large clove garlic, peeled and roughly chopped
  • 1 tablespoon lard or vegetable oil
  • 2 cups any poultry or meat broth (depending on how the sauce is to be used)
  • Salt, about ½ teaspoon (depending on the saltiness of the broth)

Directions

1. The tomatillos: Boil the fresh tomatillos and chiles in salted water to cover until tender, 10 to 15 minutes; drain. Simply drain canned tomatillos.

2. The puree: Place the tomatillos and chiles (raw ones if using canned tomatillos) in a blender or food processor, along with the coriander, onion and garlic; if using a blender, stir well. Process until smooth, but still retaining a little texture.

3. The sauce: Heat the lard or vegetable oil in a medium-large skillet set over medium-high. When hot enough to make a drop of the puree sizzle sharply, pour it in all at once and stir constantly for 4 or 5 minutes, until darker and thicker. Add the broth, let return to a boil, reduce the heat to medium and simmer until thick enough to coat a spoon, about 10 minutes. Season with salt.

Techniques

Blender Tricks: In blending in gredients of such different consistencics to an even-textured puree, make sure that (1) harder items are chopped before blending, (2) the mixture is well stirred before blending, and (3) the blender is first pulsed, then turned on low. Blending should never take more than about 20 seconds.

Timing and Advance Preparation

The sauce can be made in ½ hour. It keeps, covered and refrigerated, up to 4 days.

Contemporary Ideas

Herby Tomatillo Sauce: Puree the drained tomatillos, 1 large chile poblano (roasted, peeled, seeded and chopped), 3 cloves garlic (roasted and peeled) and 10 large leaves fresh basil. Fry and simmer as directed in Step 2. For a more Mexican balance of flavors, replace ½ the basil with a few leaves of epazote (or mint) and sprigs of fresh coriander.

Kitchen Spanish

In Mexico, the tomatillo may be called anything from tomate, to tomate verde, miltomate, or tomate de cascara (“husk tomato”), not to mention fresadilla in the northeast and tomatillo in the northwest.


© 1987, 2007 Rick Bayless and Deann Groen Bayless
 

Nutritional Information

Nutrients per serving (% daily value)

Nutritional information is based on 12 servings.

31kcal (2%)
9mg (1%)
6mg (10%)
6mcg RAE (0%)
193mg
12mg
1g
2g
1g
3g
0mg (0%)
177mg (7%)
0g (1%)
2g (2%)
0mg (2%)
 

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.
 

Explore Cookbooks on Cookstr

david-rosengarten-entertains-fabulous-parties-for-food-lovers David Rosengarten Entertain...
by David Rosengarten
baked-new-frontiers-in-baking Baked: New Frontiers in Baking
by Matt Lewis, Renato Poliafito
salmon-a-cookbook Salmon: A Cookbook
by Diane Morgan
the-south-american-table-the-flavor-and-soul-of-authentic-home-cooking-from-patagonia-to-rio-de-janeiro-with-450-recipes The South American Table: T...
by Maria Baez Kijac
in-the-kitchen-with-david In the Kitchen with David
by David Venable
gluten-free-and-vegan-holidays Gluten-Free and Vegan Holidays
by Jennifer Katzinger
125-best-vegan-recipes 125 Best Vegan Recipes
by Maxine Effenson Chuck, Beth Gurney
flavor Flavor
by Rocco DiSpirito
big-fat-cookies Big Fat Cookies
by Elinor Klivans
living-raw-food Living Raw Food
by Sarma Melngailis
raos-cookbook Rao's Cookbook
by Frank Pellegrino
Already a member? Click here to Log In
close

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 Cookstr features and tools







By signing up you accept the
Terms of Use and Privacy Policy
Spinner
New to Cookstr? Click here to Sign Up
close


Forgot your password? Click here
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?