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Salsa Verde: Green Tomatillo Salsa Recipe

Salsa Verde: Green Tomatillo Salsa

Recipe courtesy Rick Bayless. From Mexico: One plate at a Time; Scribner, 2000.

Rated: 4 stars out of 5Rate This RecipeRead users' reviews (16)

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Average Rating:

Total Reviews: 16

Showing 1-10 of 16

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  • on May 01, 2013

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    The perfect Salsa Verde.

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  • on November 16, 2011

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    Forget, over already grilled fish this salsa is
    great but if done right. The fresh version is
    tastier than the grilled version only if done
    properly. Read below.

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  • on September 19, 2011

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    Loved the roasted version the best!!!

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  • on July 12, 2011

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    Strange--the salsa verde recipe in his cookbook uses 2 cloves of garlic and water only if needed--it's much better than this one.

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  • on September 20, 2010

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    I found this recipe very good .I have made it several times .

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  • on May 28, 2010

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    Traditional Mexican salsa verde has garlic. This recipe needs 1 clove of garlic. and the elimination of water. If your salsa is really thick than a little water is fine but a 1/4 cup is way too much. In fact water is rarely used and will only take away from the flavor of the other ingredients. Also, use a molcajete or mortar, the taste will be so much better!

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  • on December 05, 2008

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    I made this salsa in about 5 mins. I added garlic and cumin and a few extra peppers after I roasted them. Turned out great!!

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  • on October 22, 2008

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    I have made both the fresh and the roasted, but with one tweek, I use chicken or vegetable stock instead of water (depending on what I am serving it with. That added flavor boost makes all the difference.

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  • on November 04, 2006

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    I have made the salsa both fresh and roasted and it is wonderful.

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  • on May 23, 2006

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    The recipe is pretty good but I find it better if you add some garlic and blend the onions instead of just throwing them in...it creates a better aroma and taste.

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