Green Sauce
A vibrant and tangy Tex-Mex green sauce bursting with the fresh flavors of tomatillos, jalapeños, and cilantro. This versatile salsa verde is perfect for spooning over tacos, enchiladas, or serving as a zesty dip with tortilla chips.
For 8 servings
4 steps. 10 minutes total.
- 1
Step 1
- a.Prepare the Vegetables
- b.Remove the papery husks from the tomatillos and rinse them under cool water to remove the sticky residue.
- c.Roughly chop the white onion and the jalapeño. Peel the garlic cloves.
- 2
Step 2
- a.Boil the Base Ingredients
- b.Place the tomatillos, chopped onion, garlic, and jalapeño in a medium saucepan.
- c.Add enough water to cover the vegetables (about 2 cups).
- d.Bring the water to a boil over high heat, then reduce the heat to medium and simmer for 8-10 minutes.
- e.The vegetables are ready when the tomatillos are tender and have changed from bright green to a dull, olive-green color. Do not overcook, as they can burst.
- 3
Step 3
- a.Blend the Sauce
- b.Before draining, reserve about 1/2 cup of the cooking water.
- c.Using a slotted spoon, carefully transfer the boiled vegetables to a blender or food processor.
- d.Add the fresh cilantro, lime juice, and salt to the blender.
- e.Blend on high until smooth. If the sauce is too thick, add the reserved cooking water, one tablespoon at a time, until you reach your desired consistency.
- 4
Step 4
- a.Chill and Serve
- b.Taste the sauce and adjust seasoning as needed, adding more salt for flavor or lime juice for brightness.
- c.Pour the sauce into a jar or bowl. Allow it to cool to room temperature.
- d.Cover and refrigerate for at least 30 minutes before serving. This allows the flavors to meld and deepen.
- e.Serve chilled with tacos, burritos, enchiladas, or as a dip for tortilla chips.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1For a smokier flavor, roast the tomatillos, onion, garlic, and jalapeño on a baking sheet at 400°F (200°C) for 15-20 minutes until slightly charred, instead of boiling.
- 2Control the heat by removing the seeds and membranes from the jalapeño for a milder sauce. For a spicier version, add another jalapeño or a serrano pepper.
- 3If your sauce tastes too acidic or sharp, blend in half a small avocado or a pinch of sugar to balance the flavors.
- 4The sauce will thicken slightly as it cools in the refrigerator.
- 5Store the green sauce in an airtight container in the refrigerator for up to 5 days.
Adapt it for your goals.
Creamy
For a creamy version, add half an avocado to the blender along with the other ingredients. This will also help mellow the acidity and add healthy fats.
SmokySmoky
For a smokier, deeper heat, substitute the fresh jalapeño with one canned chipotle pepper in adobo sauce.
HerbalHerbal
Add a small amount of fresh mint or parsley along with the cilantro for a different herbaceous note.
Why this is on our healthy list.
Rich in Antioxidants
Tomatillos, garlic, and cilantro are packed with antioxidants like Vitamin C and quercetin, which help combat cellular damage from free radicals in the body.
Supports Heart Health
Garlic and onions contain compounds that may help lower blood pressure and cholesterol levels. The sauce is naturally low in fat, supporting a heart-healthy diet.
Boosts Immunity
The high Vitamin C content from tomatillos and fresh lime juice helps strengthen the immune system and aids in fighting off infections.
Aids in Hydration
With a high water content from the tomatillos and added water, this sauce can contribute to your daily hydration needs.
Frequently asked questions
A 1/4 cup serving of this green sauce contains approximately 20-30 calories, making it a very low-calorie condiment.