Tomatillo Salsa Verde

I make my own salsa with my tomatoes and can it. I made this to can and changed the water to vinegar. It turned out great. I made enough to can 9 pints. Thanks for the recipe!

I took Judy's advice and added 1/4 c. of lime juice and Ann's advice about using vinegar instead of water so I could home can this. I used 1 cup of vinegar and it was a little too thin but the flavor is incredible. I'll use less vinegar next time or increase the rest of the ingredients so it will be a little thicker. Really flavorful! I'm going to make a pot of Terry's Texas Pinto Beans (on this site) to try it out.

I loved the taste, but I found the texture a bit watery for my taste. Instead of boiling I opted to roast the tomatillos, pepper, and garlic in the oven. Then I mixed everything together in the blender, substituting the juice of half a lime for water. Roasting the tomatillos helped thicken the salsa a bit, and really brought out the flavor.

Great way to use the 5 pounds of tomatillos that a friend dropped off. I subbed cilantro for oregano and added lime juice and a few cherry tomatoes. Wanted to suit our family's tastes as well as use up some stuff in the house. EDIT for FREEZING: I froze 2 quart-sized containers of the salsa and thawed one out the other day. The taste was so fresh. We ate some as is and then mixed with some fresh (red) salsa I had made for a party.

This blew me away! Never had such good salsa verde and who would have thought it would come from my own kitchen, using tomatillos, peppers and oregano fresh from my own garden? I added a little more of the peppers (I used jalapeno) and a little less water, then simmered until it was not only tender, but the consistency I wanted. It was just a tad hot for me, as I included the seeds and membranes of the peppers, but after the first few bites my tongue and throat got used to it! I'm sure others would find it to have just the right heat. Excellent! (And all gone...)

This was soo easy and sooo good! I confess I put 1/2 lime juice in it. GREAT with corn chips.

We love using our garden grown tomatillos in this recipe. Great as a sauce to put over chicken! It also freezes well.

Made this today. I turned out great I didn't change a thing. I did blend it right in the pan with an immersion blender. Easy

WOW! This is the second time I've made this salsa verde and it deserves another review. Both times I followed Nina's suggestion of blending the ingredients before cooking, and it's genius. You don't need water when you blend it first because the tomatillos are so juicy on their own. I used a jalapeno instead of the serrano, and it was a HOT one! I used 1t of dried oregano, and 1t of dried cilantro since I only could get 1T fresh from my poor plant. Also, I only used 1t of salt and it was just perfect. Thanks for the awesome recipe -- it makes me a little less homesick for good Tex-Mex!

This was a great base but I did a few things different. First, I used slightly more than 1lb of tomatillos and I also added 2 opoblano peppers. I roasted those in the oven together for 30 minutes on 350 and just used some EVOO and S&P on them. Once the tomatillos becaome soft I took them out and put them in my food processor. I added 1/2 cups of water and the juice of 5 limes to that mixture. I also added a few tablespoons of white vinegar for balance. 1tsp of salt, 1tsp of cumin and 1 tsp of dry oregano. I used probably half of a medium sized red onion, about half of a bushel of cilantro, 3-4 cloves of fresh garlic and 2 serrano peppers. I then pulsed until my desired consistency and put in a saucepan. Brought the mixture to a boil and then put on low/simmer for 10 minutes to blend the flavors. Perfect! Heat had a bite at the end but went away quickly so I would say that is perfect! Do not add all of that water unless you want soup. The tomatillos are full of water.

I made this with home grown tomatoes and a little less water. Added the olive oil that was suggested in a review and this was perfect! Perfect heat, perfect taste.

This is my first review of any recipe. This was a great salsa. I read a lot of the reviews, and when trying to make something for the first time, I attempt to use the "orginal" which I did here. I would suggest altering the cooking process by boiling the tomatillos, onion, garlic and peppers FIRST; then when mxing in a blender add the seasoning. I also added the water "as needed" to create the consistancy of the salsa I wanted. If I had added all the water I had boiled with the tomatillos, it would have been too thin.

Easy but spicy! Most of the reviewers said to replace water with vinegar and squeeze 1-2 lime juice but i was afraid that it would be too tangy for my husbands taste so I just used 1 1/2 cup water and 1/2 cup vinegar. The results were pretty basic. I'm totally going to try the other way...forget about my husband lol. I'm more of a salsa verde fan anyways!

This is just what I was looking for! I agree with another reviewer, though, to blend the ingredients BEFORE cooking. I didn't need to add any water at all and it was delicious!

I love salsa verde! I use 2 jalepenos and omit the cumin. Instead of the salt, I add some adobo to taste. As for the water, I use half a cup and the juice of 5 limes, which adds a wonderful tang. I just take all the ingredients and whizz them in the food processor. I then cook down the sauce with browned rib sections. Yum!

Delish! Made as written except blended ingredients before cooking which eliminates need for water. Also used 2 peppers due to our taste.

Pretty much amazing! I roasted the tomatillos first by putting them under the broiler for a few minutes, moving them around about every minute or so until they blackened in places. I then blended everything except the water. The serrano made it VERY spicy, even for a girl who puts hot sauce on everything. I added a little lime juice and 1/3 cup of chicken stock and it was great. I also let it simmer for a bit before using to reduce the consistency. No need to boil anything. This is my first time cooking with tomatillos, but I will def. be making this again soon.

Pretty good have made 3 times now...but i place tomatillos in saucepan untill they burn a little and when about to become soft i add onion and garlic and serrano peppers let those veggies toast up a little and add water and rest of ingredients.......i add or reduce the amount of serranos depending on what i need salsa for....great for enchiladas.

My changes: I roasted the tomatillos and blended them with the peppers, onions and garlic. Didn't add water. In my opinion, boiling the onions mellows them too much. Plus I add the cilantro at the very end, instead of boiling the cilantro in the salsa.

Finding a 6-lb can of crushed tomatillos at a ridiculous price gave me the incentive to try this for canning. I changed the amounts more or less proportionately, used 4 medium seeded jalapenos instead of serrano, omitted the oregano, and used white vinegar instead of water (2 cups for the whole batch). I substituted canning salt for the regular salt. Though I was loathe to do it, I had to add sugar to balance the tartness, but it was fabulous. I'd recommend waiting until you've blended the salsa before tweaking the seasonings. I didn't feel it needed the chicken broth, so I didn't add it. Even my son, who loves salsa, but hates "chunks" likes this.

I have made this salsa a couple times this summer and have been freezing some of it for the winter. The only issue I had the first time I made it was that its really thin when you add all the water. So I cut it down to two tablespoons of water and let the liquid from the tomatillos simmer out. now its perfect

I used water to barely cover and added a few tablespoons of olive oil and doubled the coriander ..... awesome.

DO NOT ADD THE WATER!!! read the other reviews and follow those directions unless you want tomatillo soup.

I also found there was too much liquid and not enough fire. But quite good and next time I'll increase chiles and greatly reduce the water. As another reviewer suggested, I might cook down the tomatillos first, then add remaining ingredients while processing to better control the amount of liquid. UPDATE: I cooked the tomatillos in a small amount of water, then blended a few of them with the remaining ingredients (with much hotter chiles), added the rest of the tomatillos and pulsed just enough to blend. Excellent!!

I just made a huge batch of this with fresh tomatillos out of my garden. While I did throw in a bunch of other stuff that needed to get used (reg. tomatoes, grape tomatoes, jalapenos and poblanos) I didn't add any water and it came out to the perfect consistency and tasted great. I also cooled it down and tossed in the cilantro right before I blended so it had a nice bright flavor. I would not add any water until you cook your tomatillos down and see how thick or thin yours is.

I broiled onions/tomatillos/jalopenos for 5 mins. Pureed in food processor w/ cilantro/garlic in batches blended up. Poured in large skillet boiled 15-20. Tasted it was not hot so add Kick I added an 1/2 open jar of Marinated Sweet Hot Piquante & Red Peppers diced and simmered for 10 mins more this was HOT now :O). It yielded for me 8 cups of salsa. I am freezing 1/2 will update when I thaw it out..

Yum, yum, yum! I had some frozen tomatillo puree so I started with that and used less of the water since mine already seemed to have quite a bit. This was easy to play around with until I got the taste that we were looking for. Great stuff!

Very tasty. I found the salsa got the best flavor after it completely cooled in the refridgerator.

Roasted the tomatillos, garlic , onions and threw in a couple of tomatoes...then blended the whole batch..did not need to add much water...delicious!

Because I don't think you can ever have to much garlic and being a bit of a serrano fan, I upped the amount of both of those. I started late at night and realized I should just finish in the morning so I put everything in the sauce pan and waited til morning to cook it. In the morning before cooking, I thought it would be a bit juicy for me [I used 5 lbs of tomatillos from our garden and 10 cuos of water] so I took out about 3 cups of stock and saved it. After cooking it still looked a bit watery for my taste so I too out a few more cups of the broth and saved it. The resulting salsa is delicious! As a bonus, I took the stock and made a barley soup that was ambrosia. I am going to make it next time with the same amount of water called for in the recipe and take the same amount of stock out of it to try some different soups.

Very good recipe!

I did add more peppers than called for but we lot more heat (spice). I will add a little less water the next time to make it a little thicker. Good combo of ingreds for a nice flavor. Thanks for the submission.

I am a freak over "green sauce" tomatillo verde. I love it. This is really good and very authentic tasting. I did add more onion and more cilantro. Cooked for 15 mins and then pureed in my food processor. I had mine with tortilla chips but it is also really good over tacos, enchiladas and carne asada. YUM!

BLAND! I tried to put more jalapenos in it because I usually don’t keep Serrano peppers on hand unless I buy them for something. Jalapenos are nasty in this… and without them it has no zing… I will be buying my Salsa Verde from now on.

Excellent recipe! I added 1 tsp chicken bouillon powder. I only used 1 cup of water.

This might be the best green salsa I've ever had. I halved the recipe. . I put everything in the blender first as suggested. Substituted 1 jalapeño for the Serrano. Omitted the water. Then simmered for 15 minutes. Heaven!

Followed it to a T! Excellent recipe!

We used five medium cloves of garlic to give it some extra zip, which was a good idea. We used about 1" of a 3" chile pepper (not sure of variety) and it was plenty hot, probably "hot" by grocery store standards, medium by TX standards. I almost never cook w/ chiles, so I tasted it before I put it in. Whew! I'm glad I only used 1".

My sister and i make salsa like this and then blend in avacado. It is real close to sauce served with taquitos on Olvera St. in Los Angelos.

I followed the advice of one of the other posters and added lime juice, but found this was still missing something. I added tablespoon of a mild salsa spice which really brought the flavors more into what I was looking for. I also omitted the water and blended the ingredients before boiling, it was a perfect consistency!

This came out pretty watery, but the flavor was fantastic. I added more tomatillos to thicken and cooked it down some. Overall, very good.

Regular staple at our house and we now grow Tomatillo plants so they are always available in the summer!

This is delicious! Pan roasted my tomatillos first, used only one cup water and half the salt. Was wonderful on nachos, black beans, and quesadillas.

Delicious! I added 1 teaspoon cumin. I also used 1/2 tablespoon dried oregano instead of fresh.

This it great! I put all the ingredients in my vitamix (blender) without adding the water and then cook it. It is much easier that way! I also added the juice from 1 lime and 1 tsp. sugar.

Delicious! I couldnt find any decent fresh tomatillos, so I had to use canned. (2 lrg cans, drained) I was afraid I would ruin the outcome, but it came out so good. I used vinegar as well, rather than water and added juice from 2 limes. So good! I also added the entire bunch of cilantro. I'm going to use it for chicken enhiladas tonight and the rest as salsa and everything else that goes well with a little salsa.

Adding 2 roasted jalapeños helps add some heat and flavor. Spot on, 1 cup of water suffices.

Great basic conception. I added another serrano, lime and a pablano. Awesome for enchilladas. Part of it was simmered in with the chicken, other half went on top. I let mine sit over night.

Divine! I chopped everything very fine and put it in the saucepan without water as suggested by others. I didn't blend it afterwards and it was great. I had heard of tomatillos but never saw them until a visit to our local farmers market last week. I only got enough to make half this recipe and it went pretty quick. Also added the juice of half a lime. I ate it all with tortilla scoops with a dab of sour cream. Scrumptious recipe!

I LOVE salsa verde & this recipe is excellent. I wanted a recipe to can & this has been the best I found. I doubled the recipe & made the following tweaks. Firstly I roasted the tomatillos under broiler till they had some black spots, cooled &

WAY TOO WATERY. Will cut back next time I make it to see if that helps. The taste was good but drowning in water.

Very good. The only place where it needs improvement is that the salsa is a little thin if made per the directions. After blending I put it back on the stove on high for about 5 minutes and let the salsa boil down a little; stirring frequently. Next time I'll just add less water; 1.5 cups would probably be about right. I used this to make an enchilada casserole.

Very good starter recipe. I used a pound and a half of tomatillos and added two roasted pablano peppers to this as well. I used a jalapeno pepper from my garden instead of the serrano. And topped it off with the juice of 1/2 lime. Family loved it.

I had no tamatillos and uses green tomatoes. The result was fantastic.

Really good, but this is WAY too watery!!! It's more like an enchilada sauce than a salsa. I should have looked up some of the reviews before making this. Next time I will omit the water as many of the reviewers suggested. Otherwise, great flavor and really easy to prepare.

Yum! I followed one reviewer's advice and put all of the ingredients in a blender before simmering for 15 minutes. Way easier than trying to blend hot ingredients! This is very tasty with corn tortilla chips.

Taking the advice of others, I opted to combine all ingredients in the food processor first, then cook it over a low heat until salsa turned a lightly darker color. I also added about a teaspoon of sugar to take the bite away from the slightly bitter tomatillos/ lime juice. When I have additional time, I think I will try to roast/ blacken the tomatillos, serranos, and garlic in the oven first before processing. Thanks Kimberly!

I love this salsa! I did blend everything first like one of the other reviewer suggested. No water needed when done this way! It was quick, easy, and came out delicious!

Good, simple recipe for salsa verde. I've made this recipe with fresh tomatillos and also with all-natural canned tomatillos. It is tasty both ways.

Needs no water. Food-process the ingredients before and after cooking. Add a little white vinegar.

Excellent. I'd give this 6 stars if I could. I blended up the ingredients in a blender first before simmering for 15 minutes on the stove. The only liquid that I added was about 1/8 cup of veggie broth to the blender to get it started blending well. I also added extra garlic, extra cilantro and omitted the oregano. Served with carne asada tacos, perfect!

I followed this recipe as stated except I only used about 3/4 c of water, and I did add some lime pepper. It has a good heat to it, but it's missing something. I would've liked a thicker salsa.

Very good on chicken and pork. I added more garlic, cilantro, and salt. I also added 1 cube of chicken bouillon.

Great flavor(sub chicken broth for the water as recommended) but way too watery! Very disappointed. Next time will only use 1 cup of liquid.

Delicious! Served with Hint of Lime tortilla chips and it was even better. Which means I will probably add just a little lime juice next time if I serve it with regular tortilla chips to give it more zing!

This recipe is perfect! I made it with tomatillos and a "super chili" from my brother's garden. These were award winners at the CNE/state fair and I could eat this on everything. It couldn't have been easier.

After all the great reviews, I must have done something wrong. VERY runny. I used 2 pounds tomatillos and 4 cups water. I would have preferred it to be much thicker. I'm not sure how to use it so runny. It is also a bit bitter. My first time using tomatillos so maybe I didn't know how to judge the ripeness? EDITED: In reviewing a few other recipes, I think I misunderstood that this is supposed to be runny. I read that roasting the tomatillos first might make the sauce thicker or I can try adding less water if I don't want it to run all over the plate. I hope to experiment more with tomatillos. I guess I expected something else.

This recipe was okay but probably not worth the extra effort for me. I think the overall taste was affected by less than fresh tomatillos. I picked them up at a large local grocery store the same day but their selection looked a lil damaged and dry. I was making this for chicken enchiladas and when the meal was all said and done I told myself I should have just used the jarred stuff. But that's just my opinion. I might try again in the future and see if that changes.

Very good although I changed it a bit. I didn't add any water because when the peppers cook they add moisture. I added a teaspoon of ground coriander. I also grilled the peppers and tomatillos before I blended them in the blender. It added a nice smoky flavor. Very authentico!

The recipe came out amazing! This was probably the fifth or sixth recipe I've tried, and this will now be a staple! I usually pick the hard recipes that require roasting the tomatillos and different kinds of peppers; I never imagined such a simple recipe could be so good! *Side note, I don't know if I used a serrano, I just picked a random pepper in our garden, lol. I also squeezed 1 lime and added tsp. of sugar. Oh, and used garlic salt instead of regular salt. Also, for convenience I used a hand blender in the pot I used to boil everything. Thank you for such an easy, yet great recipe!!

This recipe was easy to make and was delicious. I did not have cumin so I substituted with chili powder and it was fine! The salsa went great on my enchiladas or just alone with chips!

Made this the other day while grilling out stuff for fajitas. Wonderful salsa, better than I have had at several of the local restaurants. I will be making a double batch for my Cinco de Mayo party.

Excellent! I prefer to add a dash of vinegar for bite and extra garlic because garlic = <3!

I roasted the tomatillos in the oven at 400 degrees with everything but the cumin and salt. I added just enough water to cover the bottom of the dish. This is delicious, I could eat it with a spoon! Now I hope the rest of my tomatillos are ready in the garden!

This was pretty good but if you like heat you will have to add 2 or 3 jalapenos to get the heat. I also had to increase the salt by quite a bit and I added two pinches of sugar. The final result was good.

Awesome! I boiled the tomitillo until tender (about 10 minutes), then drained them. I returned them to the pot and added the peppers (cherry and banana), onion and garlic and cooked another 10 minutes, stirring occasionally to break up the tomitillo. I then placed this in a blender, adding the juice of one lime, grated lime zest, fresh oregano, salt and curry (I didn’t have any cilantro on hand). This was sooo good we didn’t wait until it cooled. After placing in the refrigerator overnight, it jelled up and tastes even better cold.

Made this with chicken broth instead of water and it was delicious. I would make sure to leave the pan uncovered when it is cooking as mine turned out a bit runny although it did thicken some overnight. Be careful not to over blend. I won't puree it next time to leave it a tiny bit chunky. Excellent flavor and will definitely make it again! Thanks

I used Tomatillo Salsa Verde recipe when I made enchiladas. It was superb. I will use this recipe from now on as my favorite green salsa. My family was thrilled with this recipe.

Way too watery. I wouldn't add lime juice or vinegar. Real Salsa verda doesn' have either.

easy to prepare but could use aliittle more heat

I've made tomatillo sauce before but broiled the tomatillos in the oven. This way was MUCH faster! The ingredients compliment each other so nicely. I served it over roasted pork tenderloin. What was nice was I found another tomatillo in the fridge after the sauce had already been simmering and after a few minutes, it soon softened enough to blend after I added it. Great sauce!

Very good! Used chicken broth instead of water.

Great recipe but like the other reviewers, I only used half of the water and added a splash of lime juice. I didn't have fresh oregano, but the dried work ok, just used a little extra and crushed it to bring out the flavor. Also I used a large jalepeno pepper which made it nice and hot, had a good bit to it. Tasty when put on top bean tostadas.

Excellent recipe. I made it for the spinach encilada recipe and almost didn't have enough because my husband went crazy over it and was eating it with tortilla chips.

This recipe was really great. I'd never made tomatillo salsa before, but this was super easy. I only added 1 cup of water, and I think it was still a bit thin for my taste. Maybe only a 1/2 cup next time. I like a chunky salsa, so I just cooked it for a few minutes more and it was the perfect texture for me--no blending required! Thanks!

Loved the taste it was a little runny. So I cooked it down. But other than that it was great.

I worried about this recipe all day, seeing it was my first time making it EVER. I shouldn't have worried, it was pretty self-explanatory. I think I tripled the cilantro, I didn't measure that part of the recipe. We really like cilantro. This was miles better than the jarred salsa verde. I don't think I could go back even if I wanted to. Don't be afraid, it's really simple. Next time, I think I'll increase the cumin and cut back on the water and use fresh lime juice.

Pretty good and a lot milder than I had expected. I added more fresh cilantro and two roasted anaheim chiles (minus seeds and skin) and it was exactly what I got in the restaurants in Dallas. Perfect!

Too much water, all the seasoning gets dumped in the sink. Steam the tomatillos, onion, garlic and peppers FIRST in a small amount of water; then when mixing in a blender add all the seasoning, spalsh lime juice, splash evoo.

I used Nina's recipe and added about 4 left over green tomatoes from the garden. I didn't have fresh herbs so used the same portion of dried and a heaping 1/2 tsp of cumin. Delish!

My family absolutely loved this. Great green salsa taste!

used this for canning 2011

Absolutely perfect!

Very tasty, easy to make, and not too spicy. I will definitely make this again.

I made as written. It was a little too watery for my taste but tasted great. Next time I'll boil tomatillos, drain water, and then puree everything.

Followed suggestion of blending all ingredients before cooking 15 minutes therefore using only 1/2 C water. This was my first time trying tomatillos and what a great recipe for a first time try! Thank you so much for a great tasting salsa.

Made this on a whim last month - Husband Approved!

Update: I make this all the time for get-togethers and people love it. I now refer to it as "my famous salsa verde". It will taste very spicy after it is first made, but mellows out overnight. I omitted the oregeno, the cumin, the water and used an extra pepper, extra cilantro, and added the juice of 1 lime. I also used reviewer Nina's technique of putting all the ingredients in the food processor first, then cooking for a few minutes. It's super easy to make and quite spicy. Plus, it tastes very similar to the salsa verde from my favorite taco cart. Yum!

We really liked this! I didn't add any water. I quartered the tomatillos and threw them in the food processor with the onion, garlic, cilantro and a jalapeño. Then I put it in the pan, added the rest of the ingredients, brought it to a boil and then let it summer for 15 minutes. There was plenty of liquid!