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9 Reviews
Smaug
May 5, 2016
OK recipe, but I vastly prefer roasted types (halve the tomatillos and put face up in a roasting pan, cook under broiler until the cut face browns.) I also roast the onions and garlic, and generally add (for this amount) 1/2 to 1 roasted/peeled poblano chile. Roasting doesn't really affect the color significantly. A small amount of honey or agave syrup can also be a nice addition, particularly if you make it hot.
LPW2000
July 24, 2013
Just made it. I am going to let it sit and develop flavors, then cook it to thicken it before serving over eggs. Ole!
MexicoKaren
June 19, 2013
This is exactly the way Mexican cooks make salsa verde, which is found on the table of every taquería. Kudos to you for authenticity. AND, it tastes great, of course.
Dave H.
June 19, 2013
I take Count Mockula's approach, and usually add some roasted poblanos to it. Yum!
CookingIsArt
June 19, 2013
I also make this recipe as Count M. below, though I add fresh spinach to keep the sauce green, instead of going to brown which is the direction that the roasted veg would like to take it.
Count M.
June 14, 2013
I make almost the same exact recipe with the same proportions, but instead of simmering, I roast the tomatillos et al in the oven. I also add a splash of lime or lemon juice. Sounds delightful... I look forward to trying a different method.
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