Heat Up Your Vegetarian Dip with Salsa Verde from Sol Cocina Chef 'Salsas and Moles'

Heat up your vegetarian dip with this recipe from Salsas and Moles,  Fresh and Authentic Recipes for Pico de Gallo, Mole Poblano, Chimichurri, Guacamole, and More (Ten Speed Press, April 2015) by Deborah Schneider of Sol Cocina...

Salsa Verde (Cooked Tomatillo Salsa with Cilantro and Jalapeño)

Makes about 3 cups

Native green tomatillos are the most widely used base for salsas throughout Mexico. They have a tart-sweet taste that greatly enhances other flavors. The most common is the green tomatillo, but cooks love to use tiny purple tomatillos de milpa (milperas), and yellow tomatillos are prized and expensive.

This typically simple salsa verde will become a staple in your repertoire. At the store, choose firm tomatillos with their papery husks intact. Before using, remove the husks and wash off the sticky film under cold running water.

6 medium tomatillos, husked and washed

1 clove garlic

1⁄2 white onion cut into 1-inch chunks

1 large jalapeno or serrano chile, stemmed and cut into 1-inch pieces

1 teaspoon kosher salt

10 sprigs cilantro, stemmed


Place the tomatillos, garlic, onion, jalapeño, and salt in a 11⁄2-quart saucepan. Add just enough water to barely cover the tomatillos and quickly bring to a boil over high heat. Boil the vegetables until the tomatillos have softened and the tip of a knife can be inserted, about 5 minutes; do not overcook.

Drain off the cooking water and transfer the contents of the saucepan to a blender, along with the cilantro leaves. Pulse the salsa until smooth. You will still be able to see some seeds, along with flecks of cilantro. Taste and adjust the seasoning as desired.

Serving Ideas: Spoon this salsa onto anything and everything— eggs, simmered or grilled meats, tacos, quesadillas, or huaraches (masa cakes) with beans and cheese. This is the salsa used to make classic chilaquiles verdes as well as elegant, rich enchiladas suizas: corn tortillas stuffed with chicken and cheese and bathed in tart salsa verde and rich Mexican-style crema. Salsa verde is also the base for chicken or pork chile verde. 

(* Reprinted with permission from Salsas and Moles, by Deborah Schneider, copyright © 2015, published by Ten Speed Press, an imprint of Penguin Random House LLC, Photographs copyright © 2015 by Maren Caruso

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