Salsa Verde takes the place of Red Sauce in many dishes. The pungent taste of small green Indian tomatoes is pleasing to the palate. Eggs, enchiladas, tamales, and many other traditional platillos can be prepared with either green or red sauce. The firm tomates verdes, also called tomatillos, still encased in their paper like skin, which must be discarded before using, are readily found in Latin markets.
Total Timeunder 1 hour
Make Ahead RecipeYes
Dietary Considerationegg-free, gluten-free, halal, kosher, peanut free, soy free, tree nut free, vegan, vegetarian
Taste and Textureherby, savory, tangy
Type of Dishsalsa, sauces
- 16 green tomatoes, quartered
- 2 green chiles serranos, seeded and minced
- 2 garlic cloves, minced
- 4 tablespoons chopped fresh cilantro
- 1 medium onion, finely diced
- ¼ teaspoon half salt, half salt-substitute mixture
In a large skillet, simmer green tomatoes with chiles, 1 garlic clove, and 2 tablespoons cilantro for 5 minutes; do not overcook tomatillos; they should remain firm.
When sauce cools, add onion, remaining garlic clove, remaining 2 tablespoons cilantro, and salt.
Puree in blender.
A variation of this sauce can be prepared by cooking only 8 green tomatoes and then adding 8 raw tomatillos to blender.
1998 Maria Dolores Beatriz