Authentic Salsa Verde de Susy, mild with a kiss of spice

This is my favorite salsa and is almost always available in local restaurants. We always have Salsa Verde, Pico de Gallo and Valentina sauces in our fridge. We are both quite adapted to the Mexican way!

  • Makes about 1 qt
  • Takes about 15 min including cooking time
  • Can be frozen, keeps 2-3 weeks in the fridge.
  • Great on all kinds of tacos, taco salad, enchiladas, etc.
  • **The lime helps to cut the heat of the peppers; you can always make the salsa and add the peppers a little at a time to the desired heat.

 

Ingredients

  • 5 medium tomatillos (the green tomatoes in paper)
  • 2 serrano chilis (small skinny peppers
  • 2 TBSP raw onion
  • 1 small garlic clove
  • 2 TBSP cilantro
  • ½ avocado
  • ½ small lime (juice)
  • Salt to taste

 

Instructions

  • Remove the paper from the tomatillo and cut in chunks.
  • Remove the stem the serrano peppers
  • Place the tomatillo and serrano peppers in a small saucepan, cover with filtered water and bring to a boil for 10 minutes or until they are soft.

Cool slightly

  • Place the cooked tomatillo and peppers in the blender, save some of the cooking liquid.
  • Add the onion, cilantro, avocado, garlic and lime juice to the blender
  • Add ½ cup water
  • Blend well, add more of the cooking water to desired consistency.
  • Blend until puree, the Mexicans make it quite thin.
  • I prefer a salsa consistency.