This green tomatillo sauce is one of my favorites. In Mexico, there are severla types of sauces. There are red sauces, green sauces, spicy and not to spicy sauces, among many othres. Some families actually have their own salsa (sauces) recipes, that come from many generations before, which is wonderful when I think about it. I could divide salsas in two big groups, red or green sauces, red are most of the time made with tomatoes and a mixture of chiles, while green ones are usually made with tomatillo, which is a type of green tomatoe.Jump to Recipe
Anyone who´s mexican and reading this will agree with me on something: no meal ever feels complete without some salsa on the side. Be it you´re from the south, north or center of the country, there will always be lots of variations, and I´m pretty sure I still have several salsas to know and try. I´m certain you can relate to me, when you´re in a different country or just somewhere else eating something and the food just tastes bland like “an egg without salt” -as my grandma would say- like something´s missing, and then you start craving some salsa, some type of chile dressing or a jalapeño to bite on the side at least, Please! anything.
I don´t know that much about the culinary traditions in the rest of latin america, but I think it is safe to say something similar to this happens to them too, with chimichurri, or guasacaca, and probably many other things I can´t even imagine.
For the rest of you out there, who maybe think our need for chile is funny, just like I feel about how Indian food uses a lot of spices, don´t freak out too much about chile, this should be taken slowly and then you will love the feeling of “enchilarse”, which, yes, in Mexico it´s a verb.
In this recipe we call for chile serrano, which ir a tyoe of green, small, and really spicy chile. We call for 2 of these because we love spice, but you can easily use just one or even less. And if you can´t get this exact chile you could use anaheim, habanero or jalapeño chile.
If you like this recipe, you have to go see our mexican day of the dead’s bread.
- 5 tomatillos
- 2 serrano chiles
- 1 garlic clove
- A bunch of fresh cilantro or coriander
- 1/4 white onion
- A pinch of salt
- A pinch of pepper
- 1/3 C water
- Some extra white onion chopped
- 1/2 Avocado chopped
- Extra fresh cilantro or coriander
Place the tomatillos, chiles, garlic clove, cilantro, the 1/4 of white onion, salt and pepper, and water in a blender and blend for about 3 minutes until everything´s well combined.
Pour the salsa into a container and, using a spoon, stir in the extra white onion, avocado and cilantro. Add some more salt if neeeded.