This is a simple tomatillo salsa that you can use as an enchilada sauce, with chilaquiles, over scrambled eggs or any other dish that calls for a salsa verde. This is a cooked sauce so it keeps a bit longer than fresh salsas like pico de gallo.
I’ve called this a BASICS recipe because it can be used in so many ways. There are many variations to this salsa, but this is from Marge Poore’s 1,000 Mexican Recipes cookbook, with slight changes from me. I add extra garlic and don’t use chicken broth. I do not remove the seeds from the jalapeños which makes the salsa a bit spicier.
It is a quick and simple sauce to make, as you will see below. If you make it, you will see the amazing changes in color. The sauce goes from a very bright green, which reminds me of spring, to a sauce that becomes a bit darker, reminding me of green olives or of avocados.
BASICS: Salsa de Tomatillo (Basic Cooked Tomatillo Sauce)
1 pound tomatillos, husks removed, rinsed and quartered
½ medium white onion, chopped
1 – 3 garlic cloves, chopped
1 – 2 jalapeño peppers, chopped (seeded for a less spicy sauce)
½ cup fresh cilantro
½ teaspoon dried Mexican oregano
½ teaspoon ground cumin
½ teaspoon sugar
½ cup (or more) water
Salt to taste
Put all of the ingredients, except for the water, in a blender jar.
Blend to a smooth purée.
Add to a sauce pan and stir in the water. Bring to a boil and then lower the heat and simmer the sauce for 15 minutes, partially covered. Stir occasionally until the sauce gets thicker and add salt if necessary.
Use the sauce immediately or let it cool and refrigerate for up to 5 days. Reheat before using.