Cooking Salsa Verde
Tomatillo salsa, boiled, blended and fried until it thickens. It is the base enchiladas, chilaquiles and green tamales are cooked in. Technique: Boiled and fried. Texture: Thick.
Free in the app25 min6 servingsEasyMexican
39kcal / serving
0.5 gprotein
3.5 gcarbs
2.8 gfat
Ingredients
- 8 pieces tomatillos
- 2 pieces serrano peppers
- ½ piece white onion
- 1 clove garlic
- ½ cup fresh cilantro
- 1 tablespoon neutral vegetable oil
- 1 teaspoon salt
- ½ cup reserved cooking water
Directions
- Blanch tomatillos, serranos, garlic and onion in boiling water for 8-10 minutes, until the tomatillos lose their bright green.
- Drain, reserving 1/2 cup of the cooking water, and blend with cilantro and salt until smooth.
- Heat the oil over medium heat and pour in the salsa all at once. That blast of heat is what seasons it.
- Fry for 5-7 minutes until it thickens and darkens. Adjust consistency with the reserved water.
- Storage: 5 days refrigerated in an airtight container. Freeze in portions.
In the app this step-by-step adapts to your level (beginner, intermediate or advanced) and the chef answers your questions while you cook.
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