salsa verde

3 methods for making homemade Tomatillo Salsa Verde, a delicious Mexican green salsa made with roasted tomatillos, chile peppers, lime juice, cilantro, and onion.

Tomatillo Salsa Verde

tomatillos

onion

(or more) garlic (optional)

cilantro leaves

lime juice

Jalapeño peppers

Salt

"It was fabulously delicious!! My first attempt at salsa verde but definitely not my last. This will be a family favorite for sure."

Remove papery husks from tomatillos and rinse well.

Oven Roasting Method Cut the tomatillos in half and place cut side down on a foil-lined baking sheet. Add a few garlic cloves in their skin (if using) Place under a broiler for about 5-7 minutes to lightly blacken the skins of the tomatillos.

Pan Roasting Method Coat the bottom of a skillet with a little vegetable oil. Heat on high heat. Place the tomatillos in the pan and sear on one side, then flip over and brown on the other side. Remove from heat.

Boiling Method Place tomatillos in a saucepan, cover with water. Bring to a boil and simmer for 5 minutes. Remove tomatillos with a slotted spoon.

Pulse in blender: Place the cooked tomatillos, lime juice, onions, garlic (if using), cilantro, chili peppers in a blender or food processor and pulse until all ingredients are finely chopped and mixed.

Season to taste with salt. Cool in refrigerator.
Serve with chips or as a salsa accompaniment to Mexican dishes.

"This is my “go to” for all things Tex-Mex!  Simple to make and SO tasty!  You just can’t beat homemade salsa!!  This time we have fresh caught grouper for Fish Tacos!!  YUM!"

"This was amazing! And wonderfully easy too. I used about 12 tomatillos (an estimate since our garden tomatillos varied in size). Just needed a little salt and pepper too. My 18-month-old loved it! We ate so much we had to make a second batch. The second batch turned out spicier (not sure why?) but still very delicious. Definitely a new go-to recipe. Thank you!"

"I made this once before and it was excellent! Only question-how long do you think a batch of this sauce would last in the fridge? Thanks so much for a wonderful recipe!"

"I used my frozen tomatillos from last June garden and it came out perfect."

Authentic Mexican pork chile verde! with chunks of pork shoulder slow cooked in a roasted tomatillo and jalapeno chile verde sauce. So good!

Chile Verde

garlic cloves, not peeled

jalapeños, seeds and ribs removed, chopped

Anaheim or Poblano chiles (optional)

cilantro leaves,

pork

black pepper

Extra virgin olive oil

yellow onions, chopped

garlic cloves,

oregano oregano

chicken stock

cloves

Flour or corn tortillas

Spanish rice

"We can't get tomatillos up here, will it work with regular tomatoes as well?"

Roast the tomatillos, garlic: Remove papery husks from tomatillos and rinse well.
 
Cut in half and place cut side down, along with 5 unpeeled garlic cloves, on a foil-lined baking sheet. Place under a broiler for about 5-7 minutes to lightly blacken the skin. Remove from oven, let cool enough to handle.
 
If you want the additional flavor of chilies other than jalapenos, you can add a couple Anaheim or poblano chiles. Either use canned green chiles or roast fresh chilies over a gas flame or under the broiler until blackened all around. Let cool in a bag, remove the skin, seeds, and stem.

Purée tomatillos with garlic, jalapeño, cilantro: Place tomatillos, skins included, into blender. Remove the now roasted garlic cloves from their skins, add them to the blender. Add chopped Jalapeño peppers, other chilies (if you are using them), and cilantro to the blender. Pulse until all ingredients are finely chopped and mixed.

Sear pork on all sides: Season the pork cubes generously with salt and pepper. Heat olive oil in a large, heavy-bottomed skillet over medium high heat and brown pork chunks well on all sides.
 
Work in batches so that the pork is not crowded in the pan and has a better chance to brown well. Using a slotted spoon or tongs, lift pork out of pan and place in bowl, set aside.

Sauté onions and garlic: Pour off excess fat, anything beyond a tablespoon, and place the onions and garlic in the same skillet and cook, stirring occasionally until limp, about 5 minutes.

Add pork, oregano, tomatillo sauce, stock, ground cloves: If your skillet is large enough to cook the entire batch of chile verde, with the sauce and meat, then add the pork back to the pan. If not, get a large soup pot and add the onion mixture and the pork to it. Add the oregano to the pan.
 
Add the tomatillo chile verde sauce to the pork and onions. Add the chicken stock (enough to cover the meat). Add a pinch of ground cloves. Add a little salt and pepper. (Not too much as the chile verde will continue to cook down and concentrate a bit.)

Simmer 2-3 hours: Bring to a boil and reduce to a slight simmer. Cook for 2-3 hours uncovered or until the pork is fork tender.
Adjust the seasoning to taste with salt and pepper. Serve with Spanish rice and warmed flour tortillas or freshly made corn tortillas.

"This is a wonderful recipe, so delicious!\r\nI was wondering after bringing to a boil could i transfer it to the oven for a few hours on 325?"

"I make this exact same recipe except I don’t purée everything in the blender, after I brown my pork I take it out and cook the jalapeños, onions and garlic for a few minutes and then I just chop the tomatillos in fairly large pieces and add that  and the pork back in the pan.  After it cooks for a couple of hours the tomatillos and onions  cook down To a consistency just as if they were puréed. there’s no need to do the extra step."

"It's my favorite mexican meal along with Fajatia's. Love it."

https://www.simplyrecipes.com/video_src?vid=5978370635001

Chicken in Salsa Verde Tamal Casserole recipe from Pati&#x27;s Mexican Table Season 4, Episode 5 “Tamaliza!”

Chicken in Salsa Verde Tamal Casserole

Vegetable oil

corn dough

chicken

Mexican crema (or Latin-style cream, crème fraiche

(about 10 ounces) grated Oaxaca cheese (mozzarella

Preheat oven to 400 degrees Fahrenheit.

Grease a large baking dish with oil. Spread half of the tamal dough or masa in a single layer over the bottom of the baking dish. Set aside 3/4 cup of salsa verde and combine the rest with the shredded chicken. Spread the chicken and salsa verde mix on top of the masa. Cover with the rest of the masa in a second layer. Cover with aluminum foil and place in the oven for an hour.

Remove from the oven. Carefully remove the aluminum foil and spread on the remaining 3/4 cup of salsa verde. Top with the cream and cheese. Place back in the oven, uncovered, for 10 more minutes, or until the cheese completely melts and begins to brown along the edges. Serve hot, cut into squares.

Mexican chilaquiles, strips of fried corn tortillas simmered in salsa, and served with cheese, eggs, or beans.

Chilaquiles

corn

Corn oil

red chile sauce

epazote (optional)

Cotija cheese or queso fresco

Crema Mexicana

Cilantro, chopped

red onion

Avocado, sliced or roughly chopped

"Never had this but migas was our traditional way of frying tortillas and my grandmother made her chilies or salsa from her molcajete but different tribes have different vibes I geuss"

Fry the tortillas: In a large sauté pan, coat pan generously with corn oil, (1/8 inch), heat on medium high to high. When the oil is quite hot, add the tortillas, fry until golden brown.

Remove tortillas to a paper towel lined plate to soak up excess oil. Sprinkle a little salt on the tortillas.
Wipe pan clean of any browned bits of tortillas.

Heat the salsa: Add 2 Tbsp oil to pan, bring to high heat again. Add the salsa and let salsa cook for several minutes. If you have a few sprigs of epazote, add them to the salsa.

Add fried tortillas to the salsa: Add the fried tortilla quarters to the salsa. Gently turn over the pieces of tortilla until they are all well coated with salsa. Let cook for a few minutes more.
 
Remove from heat. Serve chilaquiles with garnishes and fried eggs and beans or nopalitos.

"Excellent technical description and easy to modify for own taste. We added fried potatoes with onions, peppers and chorizo on top of the tortillas and topped with fried eggs, shredded cheese, homemade guacamole, sour cream diced tomatoes."

"Breakfast or Lunch or even Dinner if it's made right awesome meal"

"This turned out AMAZING!! I had leftover corn tortillas that I definitely did not want to goto waste. So I made chilaquiles this morning and am absolutely thrilled with how it turned out. I threw in a bit of carne asada, shredded cheddar (didn’t have Mexican cheese), and sprinkled some diced onions and cilantro on it with 2 fried eggs and salsa verde. Oh my goodness. This was to die for. Will be making it again for sure. Thanks for a great recipe!"

This spicy, saucy chicken takes almost no time to prep in the morning and only 5 minutes to finish before eating. At its simplest, the recipe is a meal-in-a-bowl stew, and the toppings are key to making it feel special. You could serve the chicken over rice or a whole grain, or use it as a taco or enchilada filling (use a slotted spoon to serve the chicken, if it is very saucy). You can also add 1 cup of frozen or fresh corn, or a drained 15-ounce can of black beans or pinto beans; just add them at the end along with the fresh cilantro and scallions. The level of heat in jarred salsas can vary, so taste yours first to ensure it is to your liking. If you want more spice, leave some of the jalapeño seeds in, or use hot canned green chiles instead of mild ones.

Slow Cooker Salsa Verde Chicken

chicken thighs

jarred salsa verde

green chiles

garlic cloves, finely chopped

jalapeño, stemmed,

garlic powder

onion powder

cumin

scallions (green and white parts), thinly sliced

cilantro, leaves

Kosher salt,

lime juice,

avocado

Combine the chicken thighs, salsa verde, green chiles, chopped garlic, jalapeño, garlic powder, onion powder and cumin in a 6- to 8-quart slow cooker. Stir to evenly combine. (Don’t add salt now; jarred salsas are often high in sodium.) Cook on low until the chicken is tender and the flavors are blended, 5 to 6 hours. (If you will be away for 8 hours or more, set the cook time for 4 hours on low and set the slow cooker auto-switch to warm for the remaining time.)

Use two forks to coarsely shred the chicken. With the heat on low, add the scallions and cilantro, and stir to combine. Season to taste with salt and lime juice. Serve with rice or in tortillas, if desired, with accompaniments.

Chorizo, egg, potato, and avocado breakfast burritos with ranchero cheese and salsa verde. Filling, tasty, and not too complicated. Just right for weekend mornings. Make ahead, great for freezer burritos. (Although, we prefer them freshly made. They&#039;re so good they never seem to make it to the freezer.)

Chorizo Egg Breakfast Burrito Recipe

eggs

ozs. Mexican chorizo (spicy pork sausage)

white potato

white onion

spring onions

ranchero cheese (queso ranchero)

avocados

flour tortillas

salt

Prep the Chorizo

Cut the chorizo in half.

Remove the casing with your fingers and discard.

Break the chorizo into chunks and set aside.

Cooking the Burrito Filling

Chop the onions and potatoes into 1/4″ pieces. Over medium heat, cook the onions in 1 tsp. oil for 1 minute.

Add the potatoes and cook for 10 to 12 minutes until the potatoes start to brown.

Add the chorizo and cook for 12 minutes until the chorizo has given up most of it fat.

Beat the eggs with 1/2 tsp. salt and pour them into the pan with the chorizo, potato, and onion.

Let the eggs set for one minute. Then turn. Cook until the eggs have just set and break up the eggs with your spatula. Cook for couple more minutes until all of the egg has cooked through.

Rolling the Burrito

Cut the avocado into 1/4” pieces. Slice the spring onion into very thin rings including the 2” of the green stem.  

Heat the tortillas in a dry pan until they start to puff up and become pliable. Heat them for about 30 seconds per side. Don&#039;t let the tortilla become crispy which makes it difficult to roll.

On the warm tortillas, place the chorizo and eggs, then add about 1 oz. of crumbled cheese, a couple of tbsps. of diced avocado and 2 tbsps. of salsa.

Fold the bottom of the tortilla up about 1&quot; then fold the sides of the tortilla in about 1”.

Roll the burrito tightly tucking the sides of the tortilla in as you go. It should form a tight cylinder with even ends.

Slice the burrito in half to serve.

Serve with extra salsa for dipping and some chopped avocado topped with crumbled cheese and sliced spring onion on the side as a garnish.

A fun spin on a traditional Mexican enchilada dish with savory slow-cooked chicken and salsa verde.

Keto Crockpot Chicken Enchilada Soup

chicken breasts (I ended up with 2 medium-sized breasts)

pepper

oz jar salsa verde

onion,

oz cream cheese,

heavy cream

oz Monterey Jack cheese, shredded

chili powder

hot sauce (or more if you like the spice)

lime

oz pickled jalapeños, store-bought

green onions, sliced

This warming, satisfying stew takes about 30 minutes from start to finish, thanks to the pressure cooker, which makes quick work of braising chicken and melding flavors. Use your favorite jarred green salsa as a shortcut: The salsa mingles with the chicken juices to make a thick, tangy sauce that tastes like more than the sum of its parts. (Jarred salsas vary in heat levels, so be sure to taste yours first. Make the dish spicier by leaving some of the jalapeño seeds in.) Serve the chicken over rice or whole grains, which soak up the sauce, or use the chicken in tacos, burritos or enchiladas. You can also add one cup of frozen or fresh corn, or a drained 15-ounce can of black or pinto beans to the cooked chicken and simmer until just warmed through. Pass around toppings like crunchy pepitas, tortilla chips, crumbled queso fresco or avocado, to customize at will.

Pressure Cooker Salsa Verde Chicken

Add the chicken, salsa verde, canned chiles, chopped garlic, jalapeño, garlic powder, onion powder and cumin to a 6- to 8-quart electric pressure cooker; stir to combine. (Don’t add salt yet, as many jarred salsas are high in sodium.) Close the lid and turn the pressure knob to sealed. Cook on high pressure for 8 minutes.

Turn off the pressure cooker and allow the pressure to release naturally for 10 minutes, then release the remaining pressure manually. Open the lid. If you would like to reduce the sauce, remove the chicken with a slotted spoon to a bowl and turn on the simmer function; let the sauce bubble for about 5 minutes, stirring occasionally, to thicken. Add the chicken back into the pot if you have removed it. Use two forks to coarsely shred the chicken. Stir in the scallions and cilantro. Taste, and season with salt and lime juice.

Serve in bowls, alone or with rice, or in tortillas, with desired toppings.

Fresh Tomatillo Salsa Recipe! (aka Salsa Verde) A FRESH vibrant recipe for Tomatillo Salsa using raw tomatillos, resulting in the most vibrant flavor. Serve this with chips, Fish Tacos, quesadillas or as a sauce for enchiladas!

Fresh Tomatillo Salsa 

1 lb Tomatillos, husked, rinsed

cilantro- leaves and tender stems OK ( 1 cup, packed)

jalapeno (or more,

garlic clove

coriander

½ teaspoon sugar

tsp kosher salt

T olive oil (optional)

Place all ingredients in a food processor and pulse until uniformly combined.

Taste, then adjust salt, heat and lime. ( I find it helpful to taste with a chip, or whatever you are serving this with.)

This turned out so good. Who knew using fresh tomatillos would taste so good- I've always roasted them, but  this way is so much better!

Incredible recipe! I love the fresh and lively flavors of this salsa! I added about 1 TB of some cucumber water (a previous recipe for tzatziki where I strained the cucumbers and froze the liquid from them for a later day) just to counter a little bit of the Serrano pepper I added. This is suberp and will be a staple in my kitchen from now on!

Fantastic- I made the recipe as is, with 2 jalapeños. Perfect- I’ll never go back to roasting tomatillos again!

One of the best salsas I've ever had. TEN stars.

I was skeptical- I always roast. Well, never will I be doing that again. Can't believe it took me this long to discover this.

I also was a little hesitant about this one. But knew if it was on Feasting At Home, it would most likely be delicious. And it was. I like roasting, but this is just as good. And pretty!
Pairing this with the jackfruit tacos tonight. Super excited.

Easy and so tasty! We like fresh tasting salsa's and this delivered, a new favorite at our house.

This was delicious! Would this can well? Would I need to do anything differently? Thanks for all the delicious recipes :)

This recipe is amazing! I don’t have a food processor, but just dicing everything worked perfectly. New family favorite.

I’m a chef and I have always toasted my tomatillos. All I can say is WOW! It has such a bright taste.  I made a triple batch, some to give to friends and sons for my family.

These tacos don't come from a particular town or restaurant; rather, they incorporate elements from many different Yucatán grill masters. The preparation may look complicated, but it's actually pretty easy—because your guests assemble the tacos themselves.

Grilled Fish Tacos

orange juice

oregano (preferably Mexican)

white onion, divided

cilantro, divided

extra-virgin olive oil,

lime juice, divided

lb. tilapia, striped bass,

Kosher salt, freshly ground pepper

mayonnaise

Tbsp. milk

corn tortillas

avocados, peeled, pitted, sliced

½ small head of cabbage, cored, thinly sliced

Salsa Verde

Lime wedges (for serving)

Bon Appétit

Stir garlic, orange juice, oregano, 1 cup onion, ¼ cup cilantro, ¼ cup oil, and 3 Tbsp. lime juice in a medium bowl. Season fish with salt and pepper. Spread half of onion mixture over bottom of 11x7x2" glass baking dish. Arrange fish over onion mixture. Spoon remaining onion mixture over fish. Cover and chill 30 minutes. Turn fish; cover and chill 30 minutes longer.

Whisk mayonnaise, milk, and remaining 2 Tbsp. lime juice in a small bowl.

Prepare a grill for medium-high heat; brush grate with oil. Grill fish, with some marinade still clinging, until just opaque in the center, 3–5 minutes per side. Grill tortillas until slightly charred, about 10 seconds per side.

Coarsely chop fish; arrange on a platter. Serve with lime mayonnaise, tortillas, avocados, cabbage, Salsa Verde, lime wedges, and remaining 1 cup chopped onion and ½ cup cilantro.

This&nbsp;Chicken Enchiladas Verdes recipe is made with tomatillo-based salsa verde and comes together as an easy dinner casserole - it also works great as flavourful meal prep lunches!

Chicken Enchiladas Verdes

chicken breasts

olive oil

yellow onion, diced

garlic,

tbsp chili powder

tsp cumin

salt & pepper

tbsp finely chopped cilantro

white cheddar cheese, grated

jalapenos

Pico de gallo

Red onions, diced

cilantro

Preheat oven to 450 F. Meanwhile, bring a large pot of water to a boil on the stove. Add chicken and cook for 15-18 minutes until cooked through. Drain pot, then shred chicken with a knife and fork.&nbsp;

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