Salsa Verde 3 Ways
About this recipe
Salsa Verde is a beloved staple in Mexican cuisine, perfect for adding a zesty kick to your meals. In this video, Jose.elcook shares three distinct methods to prepare this vibrant sauce, each offering a unique flavor profile and texture.
From a creamy blend to a classic boiled version and a smoky roasted option, there's a salsa verde for every palate. Whether you're looking for something quick and easy or a bit more involved, these recipes are sure to impress.
Ingredient notes
- For Salsa Verde Cremosa, use 3 tomatillos, 1/4 onion, and 2 serrano peppers. The recipe also includes 1 Hass avocado and 5-6 sprigs of cilantro, plus salt to taste and optional chicken bouillon.
- For Salsa Verde Classic, you'll need 8 tomatillos, 1 jalapeño, 1/4 onion, 5-6 sprigs of cilantro, 1 Tbsp lime juice, and salt to taste. Chicken bouillon is optional here as well.
- For Roasted Salsa Verde, use 6 tomatillos, 2 serrano peppers, and 2 cloves of garlic, all covered in oil before roasting.
Tips from Jose.elcook’s video
- When making Salsa Verde Cremosa, chop the tomatillos into small cubes for better blending. Add 1/3 cup of water to adjust the consistency as needed.
- For the Classic Salsa Verde, boil the tomatillos for 12-15 minutes, but be careful not to overcook them to avoid mushiness. Reserve some boiling water to thin the sauce if necessary.
- In the Roasted Salsa Verde method, ensure to coat the tomatillos, peppers, and garlic in oil before roasting at 400°F (200°C) to achieve a nice char.
Good to know
- How long should I boil the tomatillos for the Classic Salsa Verde?
- Boil the tomatillos for 12-15 minutes until tender.
- What can I use instead of serrano peppers if I prefer a milder salsa?
- You can substitute serrano peppers with jalapeños for a milder flavor.
- Can I adjust the thickness of the Salsa Verde Cremosa?
- Yes, you can add more water to the Salsa Verde Cremosa if it's too thick.
No life story here — the video and the recipe are the whole point. All credit to Jose.elcook: watch the original on YouTube.
The recipe
Ingredients
Steps
- 1
Prepare the ingredients for Salsa Verde Cremosa by cleaning and chopping 3 tomatillos into small cubes.
- 2
Add the chopped tomatillos, 1/4 onion, 2 serrano peppers, 1/3 cup of water, 5-6 sprigs of cilantro, and 1 Hass avocado into a blender.
- 3
Blend until smooth and serve, garnishing with additional cilantro and avocado.
- 4
For Salsa Verde Classic, boil 8 tomatillos in water for 12-15 minutes until tender, then drain and reserve some water.
- 5
In a blender, combine the boiled tomatillos, 1/4 onion, 1 jalapeño, 4-6 sprigs of cilantro, a pinch of salt, and 1 Tbsp lime juice.
- 6
Blend to your desired consistency and serve.
- 7
For Roasted Salsa Verde, preheat the oven to 400°F (200°C). On a tray, place 6 tomatillos, 2 serrano peppers, 2 cloves of garlic, and drizzle with oil.
- 8
Roast in the oven until charred, then transfer to a blender with salt and 5-6 sprigs of cilantro.
- 9
Blend until smooth and serve.
Heads up — we had to guess a little:
- The quantity for the tomatillos in the roasted salsa verde was inferred based on the context of the recipe.
Credit where it’s due: this recipe was transcribed from Jose.elcook’s original video on YouTube. Follow them there — it’s their dish.
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