Authentic 5-ingredient Mexican Salsa Verde for your tacos, enchiladas, or breakfast eggs. Plus, a trick on how to adjust the spiciness to your liking.
Course Side Dish, vegan
Keyword salsa verde
Prep Time 10minutes
Cook Time 20minutes
Total Time 30minutes
2-4jalapeño chilis and/or serrano chilis
Peel and wash tomatillos, leave as whole but cut out the hard top middle white section like you would with a strawberry. Be careful because the white part is very hard but the tomatillo's flesh is soft and the knife slips easily.
Peel garlic and wash and deseed jalapeño chiles.
Place tomatillos as a whole, garlic cloves as a whole and chilis as a whole in a pan with a lid and add about an inch of water. (If you want more control over spiciness, cook tomatillos and garlic in one pan and chilis in another).
Bring water to the boil and once boiling, reduce heat to simmer and cover the pan with a tight-fitting lid.
Cook until tomatillos are very soft (about 20 minutes).
Wash cilantro and cut off bottom part of stalks.
Add cooked tomatillos, garlic, cilantro, and about half a teaspoon of salt to a blender and blend for about 30 seconds, then and chilis cutting off the stem first (and deseeding if desired) one at a time until you reach desired spiciness. Blend until smooth.