Looking for a good recipe for taco stand green sauce/tomatillo salsa. Do you cook/boil tomatillos first? Can’t tell if this sauce is straight up raw or if anything is cooked first. Muchas gracias
kekmylifeintopieces
I’m not a fan of this shade of sauce. It reminds me of the mediocre salsas I’ve tried over the years
carneasadacontodo
6 tomatillos
1/2 white onion
2-3 chile serranos or 1 jalapeño, depends how spicy you want it
1 clove of garlic
2 tsp knorr caldo de pollo
salt to taste
boil tomatillos and chiles until soft.
add to blender with rest of the ingredients, blend until smooth and season with salt to taste
this is really as basic as it gets. a lot of restaurants probably even use canned tomatillos, but i don’t recommend that
niemerbeemer
Raw seems to give an “off” flavor whenever we try it. Lately our go to method is quartering up everything and roasting it in the oven, then blending it up. The jars we bring to family functions always disappear!
regolith1111
I do a half an onion for every dozen tomatillos. 1 to 6 is too much onion for me personally. I also prefer broiled to boiled. You can broil the tomatillos whole. I add salt, citrus acid, and msg to taste at the end.
This salsa looks dense, so not a lot of liquid was added, which makes me think it was lightly boil or made raw and then cooked for a bit.
From what I can see there’s cilantro in it. Whatever recipe you use, make sure to add a bit of it.
I’d try first raw or partially boiled recipe, but for the most part salsa verde has these ingredients:
10 Tomatillos
Serrano pepper or jalapeño peppers
1/4 of a medium onion
A medium size garlic clove
A few stems of cilantro
About a tablespoon of sugar (helps to minimize acidity)
And salt to taste
Some people add chicken bouillon. Personally hate the taste it gives to food, but each to their own. Avoid black pepper.
You can chard them, boil them or make it raw. It’s up to you
7 Comments
Looking for a good recipe for taco stand green sauce/tomatillo salsa. Do you cook/boil tomatillos first? Can’t tell if this sauce is straight up raw or if anything is cooked first. Muchas gracias
I’m not a fan of this shade of sauce. It reminds me of the mediocre salsas I’ve tried over the years
6 tomatillos
1/2 white onion
2-3 chile serranos or 1 jalapeño, depends how spicy you want it
1 clove of garlic
2 tsp knorr caldo de pollo
salt to taste
boil tomatillos and chiles until soft.
add to blender with rest of the ingredients, blend until smooth and season with salt to taste
this is really as basic as it gets. a lot of restaurants probably even use canned tomatillos, but i don’t recommend that
Raw seems to give an “off” flavor whenever we try it. Lately our go to method is quartering up everything and roasting it in the oven, then blending it up. The jars we bring to family functions always disappear!
I do a half an onion for every dozen tomatillos. 1 to 6 is too much onion for me personally. I also prefer broiled to boiled. You can broil the tomatillos whole. I add salt, citrus acid, and msg to taste at the end.
https://www.seriouseats.com/charred-salsa-verde-tomatillo-salsa
This salsa looks dense, so not a lot of liquid was added, which makes me think it was lightly boil or made raw and then cooked for a bit.
From what I can see there’s cilantro in it. Whatever recipe you use, make sure to add a bit of it.
I’d try first raw or partially boiled recipe, but for the most part salsa verde has these ingredients:
10 Tomatillos
Serrano pepper or jalapeño peppers
1/4 of a medium onion
A medium size garlic clove
A few stems of cilantro
About a tablespoon of sugar (helps to minimize acidity)
And salt to taste
Some people add chicken bouillon. Personally hate the taste it gives to food, but each to their own. Avoid black pepper.
You can chard them, boil them or make it raw. It’s up to you