Salsa Verde (Cooked)
Authentic Mexican Recipe

This versatile cooked sauce can be used in any number of Mexican dishes, from chilaquiles to enchiladas. Its superb fresh flavor also doubles as a table salsa when uncooked.


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2 pounds tomatillos, husked, washed and rough chopped
2-3 Serrano chilies
2+ teaspoons salt
~ water for boiling
1/4 medium onion
1 teaspoon minced garlic
2 tablespoons chopped cilantro
1/2 teaspoon ground cumin
2 tablespoons olive oil
2 cups chicken broth
  1. Place the tomatillos, onion, garlic, chilies, cilantro, and salt in a blender and puree until smooth.
  2. Stir in the stock.
  3. Pour a small amount of olive oil in to the pan. Heat over medium-high heat until almost smoking.
  4. Pour in the salsa and bring to a lively simmer.
  5. Add the bay leaves.
  6. Reduce the heat to medium-low and cook until the salsa thickens and takes on a deep, rich color—approximately 10–12 minutes.
  7. Taste and adjust the salt if needed.


Preparation Time: 
40-45 minutes.