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Salsa Verde de Lupitaby Lupita M in Rouxbe Videos Tart tomatillos and fresh avocados make this mild salsa a wonderful companion to almost any dish.
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Step 1: Making the Salsa
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Peel and wash the tomatillos, and then place into a pot along with the serrano peppers. Cover with cold water and bring to a simmer. Peel and roughly chop the garlic and cilantro, and then finely dice the onion. Cook the tomatillos until they turn a golden yellow color. You may have to push them down with a strainer to obtain even coloring. Once the tomatillos start to split, remove everything from the water. Place the garlic into the blender. Cut off any stems from the serrano peppers and add them to the blender. Once the tomatillos are cool enough to handle, remove any large cores. Don’t remove these prior to cooking or they’ll become water-logged. Add the tomatillos and salt to the blender, and pulse just a few times. If you still see big chunks of chilies, pulse a couple more times. Pour into a bowl and add the onion and cilantro. Mix and taste for seasoning. Depending on the tartness of the tomatillos, you may want to add a squeeze of lime juice. At this point, this is salsa de verde. It can be stored in the refrigerator for at least a week and can even be frozen.
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Notes
If you would like a spicier salsa, just boil another serrano pepper and blend it with a little bit of water. Mix it into the salsa to taste.
This salsa is delicious with fish, chicken, eggs, or taco chips.
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Comments
Esta Receta esta cencilla pero muy rica. A toda madre Dona Lupita.
Made this for a party we had this past weekend and it was hit with everybody!!
This recipe looks amazing, and I can't wait to try it.
However, tomatillos aren't readily available at where I live. Can it be subtituted with regular tomatoes?
If you cannot find tomatillos you could substitute with tomatoes. However you will no longer be making salsa verde (verde, means green in Spanish).
You could also try roasting the tomatoes, like in the Salsa de Molcajete
nac.rouxbe.com/recipes/234
I can only say Mil Gracias!!! Que rica salsa =)
I've been using this salsa as a dip for chips and it also went great over some halibut. (great in a fish taco too). Very easy to make!
I think to take some of the bite of the onion out, I may let the onions sweat in a pan a little bit before I add them to the salsa.
There were also a lot of bugs in the Tomatillos I grabbed. When you do buy them, make sure you grab more than you need.
This was my first time ever to use tomatillos. I was a bit unsure cooking them as by the time they changed colour they still had not started to split the skin so I cooked them longer. When I cut the cores out , a lot of fluid escaped that didn't seem to happen in the video so I may have overcooked them. Also, I get confused by all those different peppers out there and ended up using jalepeno instead of serrano. The end result though was a delicious salsa that was plenty spicy enough for us. Another great Rouxbe recipe!
Happy you liked the salsa Liz. As for the tomatillos, don't worry if the skin did not split the same, nor should you worry if there was a bit more liquid after cooking. This is likely due to how ripe and or not-so-ripe they all were. In the end it really doesn't matter so much...again glad you like the salsa, now you should try the chicken enchiladas, easy and yummy!