Cooked Salsa Verde
Prep 15 min Total 35 min
Cooked Salsa Verde - kvalifood.com
Mexican salsa verde is a tomatillo-based sauce used on everything from chips to enchiladas. This cooked version is richer and thicker, good for enchiladas and chilaquiles.
Ingredients
- 900 g fresh tomatillos (about 16 medium), husked, rinsed
- 2 serrano chiles, stemmed
- 2 garlic cloves, peeled
- 60 ml roughly chopped white onion (ca. 35 g)
- 30 g loosely packed fresh cilantro
- 1 tsp salt, to taste
- 2 tbsp neutral oil
Directions
Simmer tomatillos, garlic, and whole chiles in water about 10 minutes until tomatillos turn pale and soften.
Transfer tomatillos, garlic, and one chile to a blender with 120 ml cooking liquid. Blend smooth.
Add cilantro, onion, and salt. Blend. Add second chile if desired.
Heat oil in a saucepan. Pour in the salsa. Simmer 6-8 minutes until it thickens slightly.
Notes
- Do not add lime juice. Tomatillos are naturally acidic.
- Select firm, bright green tomatillos.
- Makes ca. 2 cups.
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