Green Hot Sauce (Salsa Verde)

Green Hot Sauce (Salsa Verde)

38
SB 204

"This is great with any tacos. My mother-in-law is from Mexico and showed me how to make this. I only added a few more things to make it better."

Ingredients 35 m {{adjustedServings}} servings 6 cals

Serving size has been adjusted!

Original recipe yields 32 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 6 kcal
  • < 1%
  • Fat:
  • 0.1 g
  • < 1%
  • Carbs:
  • 1.1g
  • < 1%
  • Protein:
  • 0.2 g
  • < 1%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 436 mg
  • 17%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.

Directions

  • Prep

  • Cook

  • Ready In

  1. Place the tomatillos, serrano peppers, onion, and garlic in a saucepan, and add water to just cover. Sprinkle the salt over the top, bring to a boil, reduce the heat to medium-low, and cook until the tomatillos are soft and have turned slightly brownish in color, 20 to 30 minutes. Add more water if needed to keep the mixture from burning as it cooks.
  2. Pour the cooked vegetables into a blender, and blend until smooth.
Tips & Tricks
The Best Fresh Tomato Salsa

See how to make a simple fresh salsa from scratch.

Cinco de Mayo Salsa Cruda

See Chef Juan’s secret recipe for Cinco de Mayo-worthy homemade salsa cruda.

Rate recipe

Your rating

{{ratingWords}}
Cancel
Submit

Reviews 38

  1. 43 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  
AcaCandy
8/24/2009

Great salsa! For a different spin on it, try oven broiling the tomatillos, peppers, onion and garlic until slightly charred. Then puree. I usually add some chopped fresh cilantro and a couple squeezes of lime juice too!

SB
4/19/2010

This is my salsa verde. I noticed the amount of water need in this recipe is missing, you should start with 1 cup of water, it shoud be absorbed by the time the tomatillos are golden brown. Also some people like to add 1 bunch of chopped cilantro, and a squeeze of lime. But I like mine just how it is. Also if you want a smoother version you could put it through the strainer after you blend it to get the seeds out. Also if you dont want it that spicy you can use different chilies. Jalapenos work well. Also, do not drain the water, it should be mostly absorbed by the time your tomatillos are browned.

ReinaLatina
4/14/2015

I made the recipe as written, and I thought it was bland and salty. That's why I'm giving it 3 Stars as written. It wasn't spicy, which is how I like my salsa. It's how I believe it should be. I've been eating salsa since I was a kid, and put that awesome goodness on almost anything, lol. I thought it had potential, and after the changes I made, it's now a 5 in my house. I increased the amount of peppers, added cilantro, and reduced the salt. This salsa had way too much salt. I add about 1.5 tsp, sometimes 2 tsp.