{"id":18769,"date":"2017-01-12T22:42:57","date_gmt":"2017-01-13T05:42:57","guid":{"rendered":"https:\/\/pcgirl.net\/recipes\/?p=18769"},"modified":"2026-04-18T13:11:26","modified_gmt":"2026-04-18T20:11:26","slug":"claudias-salsa-verde","status":"publish","type":"post","link":"https:\/\/pcgirl.net\/recipes\/?p=18769","title":{"rendered":"Claudia’s Salsa Verde"},"content":{"rendered":"

It’s no secret that we are known for our salsas. While the most common salsas are tomato-based red salsas, there is nothing in the world quite like a tart and spicy salsa verde (green salsa). Salsa verde and tomatillo salsa are actually the same thing, as the green color comes from the green skin and flesh of the tomatillo.\"Salsa<\/a><\/p>\n

This is our family’s recipe for salsa verde. I use it in a number of dishes, from braised pork (see this page) to Green Chilaquiles, or as a topping for tacos. You can adjust the heat level by reducing or increasing the number of chiles you include. But cuidado (careful) the spiciness of the serranos and chiles de arbol may have you looking for the closest ice- cold beverage.<\/p>\n

12 ounces (340 g) fresh tomatillos<\/p>\n

1 to 2 whole serrano chiles, stemmed<\/p>\n

\u00bd medium yellow onion, peeled<\/p>\n

2 to 3 small garlic cloves, peeled<\/p>\n

5 to 6 whole chiles de \u00e1rbol, stemmed<\/p>\n

Salt<\/p>\n

\n

Peel the husks off the tomatillos and rinse them thoroughly under lukewarm water until their skin is smooth and they are no longer tacky or sticky.\u00a0 Place the tomatillos, serrano chiles, and onion in a large saucepan and add enough hot water to cover. Place over medium-high heat, bring to a simmer, then reduce the heat to medium-low and simmer until the tomatillos change color and just start to soften, about 5 minutes. Remove the ingredients from the pan using a slotted spoon and place them in blender along with the garlic. Reserve the cooking liquid.\u00a0 Meanwhile, heat a skillet or comal over low heat. Add the chiles de \u00e1rbol, and toast for 1 to 2 minutes, turning often, until they darken in color but don\u2019t burn. The seeds will come out as you toast the chiles\u2014you can use them or not depending on your heat preference.. What you are looking for is a darker, almost black, red color. Keep your windows open as you toast the chiles, as the fumes from the chiles can affect the strangest parts of your throat and cause cough attacks for the family . . . ahhh,<\/em> the memories.\u00a0 Add the toasted chiles de \u00e1rbol and seeds to the blender, pour in \u00bc cup (60 ml) of the reserved tomatillo cooking liquid, and blend on medium-low speed until your desired consistency has been reached (see Notes). If your salsa is too thick, add more of the tomatillo cooking liquid.\u00a0 Pour the salsa into a bowl and season with salt, starting with about 1 teaspoon and adjusting the amount as needed to balance the tartness of your tomatillos.<\/p>\n","protected":false},"excerpt":{"rendered":"

It’s no secret that we are known for our salsas. While the most common salsas are tomato-based red salsas, there is nothing in the world quite like a tart and spicy salsa verde (green salsa). Salsa verde and tomatillo salsa are actually the same thing, as the green color comes from the green skin and flesh of the tomatillo. This is our family’s recipe for salsa verde. I use it in a number of dishes, from braised pork (see this…<\/p>\n

Read More Read More<\/span><\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[7],"tags":[25],"class_list":["post-18769","post","type-post","status-publish","format-standard","hentry","category-condiments-extras","tag-latin"],"_links":{"self":[{"href":"https:\/\/pcgirl.net\/recipes\/index.php?rest_route=\/wp\/v2\/posts\/18769","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/pcgirl.net\/recipes\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/pcgirl.net\/recipes\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/pcgirl.net\/recipes\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/pcgirl.net\/recipes\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=18769"}],"version-history":[{"count":3,"href":"https:\/\/pcgirl.net\/recipes\/index.php?rest_route=\/wp\/v2\/posts\/18769\/revisions"}],"predecessor-version":[{"id":40041,"href":"https:\/\/pcgirl.net\/recipes\/index.php?rest_route=\/wp\/v2\/posts\/18769\/revisions\/40041"}],"wp:attachment":[{"href":"https:\/\/pcgirl.net\/recipes\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=18769"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/pcgirl.net\/recipes\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=18769"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/pcgirl.net\/recipes\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=18769"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}