At our Tuesday street taco spot, I reach for two sauces. The spicy red one brings the heat, and the mild green one adds a bright, tangy bite. This homemade salsa verde is my take on that green sauce. It’s especially good spooned over carnitas with a little diced white onion and cilantro.
Tomatillos give the salsa its distinctive tartness. They look like small green tomatoes wrapped in papery husks, and once simmered, they soften enough to blend into a pourable sauce. Fresh lime sharpens that tang, while a little jalapeño gives the salsa just enough warmth. Start with half a pepper and taste before adding more. Jalapeños can vary quite a bit in heat.
INGREDIENTS
- 1 pound fresh tomatillos, husks removed and tomatillos rinsed
- ½ to 1 large jalapeño, halved lengthwise with the seeds and white ribs removed
- ¼ cup chopped white onion
- 2 cloves garlic, peeled
- ½ cup loosely packed fresh cilantro leaves and tender stems
- Juice of 1 lime, added to taste
- Salt, to taste
DIRECTIONS
- Simmer the tomatillos and jalapeño. Put the tomatillos and jalapeño in a saucepan and cover them with water. Bring to a boil, then reduce to a simmer. Cook for 8 to 10 minutes, until the tomatillos soften and turn olive green.
- Drain and cool. Use a slotted spoon to lift the tomatillos and jalapeño out of the water. Let them cool before blending. Save a little of the cooking water in case you want to thin the salsa.
- Blend until smooth. Add the tomatillos, half the cooked jalapeño, onion, garlic, cilantro, half the lime juice, and a pinch of salt to a blender. Blend until smooth. Taste and add more jalapeño, lime juice, or salt as you like. If the salsa is thicker than you want, blend in the reserved cooking water a tablespoon at a time.
- Chill and serve. Refrigerate the salsa until cold, then stir it before spooning it over street tacos.
Want That Creamy Taco Stand Texture?
Blend half a ripe avocado into the finished salsa for a pale green, silky version. Some taqueria-style green sauces get their creamy texture another way. Cooks blend softened green chiles with a slow drizzle of neutral oil to make a smooth, dairy-free emulsion.
For a no-heat batch, skip the jalapeño. The tomatillos and lime still give the sauce plenty of tang.
