Salsa verdeis a tomatillo based salsa that everyone needs to master. It’s super easy and perfect for enchiladas verdes, tacos, and of course for chips. Go on try my authentic quick, easy, vegan tomatillo salsa recipe!
3wholeserranosstem removed and seeded if desired (you can add less for a milder salsa)
1extra smallwhite onionquartered
1/2cupwater or the boiling broth
1pinchfine sea saltadjust to taste
1handfulfresh cilantroyou can include some of the stem too
1.5Tablespoonsvegetable oil for lightly frying, optional
Place the tomatillo, chiles, onion, garlic in a pot with enough water to cover them. Allow to simmer until the vegetables are soft. About 10 to 15 minutes. Once the vegetables are soft, remove pot from the stove and allow to cool down slightly.
Gently scoop out the vegetables and place in blender. Add the sea salt, cilantro, and water or boiling broth. In total I add about 1/2 cup of the boiling broth to make this salsa. You need enough liquid just to achieve a smooth constancy. Blend until well incorporated. Taste the salsa and if needed add more salt. You can go ahead and serve it now or proceed to next step for a smoother salsa.
In a large pan heat the oil. Once hot pour in the blended salsa -- careful because it will splatter! Cook the salsa for 10 minutes, stirring often. Allow to cool before serving with chips or storing.