📝 About This Recipe
Unlike its raw or roasted cousins, Salsa Verde Cocida is boiled to achieve a silky, mellowed acidity and a vibrant emerald hue. This authentic staple of Mexican home cooking balances the tartness of tomatillos with the lingering heat of serrano chiles and the aromatic depth of fresh cilantro. It is a versatile, comforting sauce that transforms simple tacos, enchiladas, or grilled meats into a true fiesta of traditional flavors.
🥗 Ingredients
The Produce
- 1 pound Tomatillos (husked and rinsed thoroughly to remove stickiness)
- 3-4 pieces Serrano Chiles (stems removed; use fewer for a milder sauce)
- 1/2 medium White Onion (peeled and cut into large chunks)
- 3 cloves Garlic (peeled)
- 1 bunch Fresh Cilantro (tender stems included, thoroughly washed)
Liquid and Seasoning
- 4 cups Water (enough to cover the vegetables)
- 1.5 teaspoons Fine Sea Salt (plus more to taste)
- 1 tablespoon Vegetable Oil (for 'seasoning' the sauce in the pan)
- 1/2 teaspoon Chicken Bouillon powder (optional, for added umami depth)
- 1/2 piece Lime (juiced, to brighten the finish)
👨🍳 Instructions
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1
Begin by husking the tomatillos. Rinse them under warm water to remove the sticky resin (saponin) that coats the skin, as this can make the sauce bitter.
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2
In a medium saucepan, add the cleaned tomatillos, serrano chiles, and the chunks of white onion.
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3
Cover the vegetables with approximately 4 cups of water. The water should sit about an inch above the ingredients.
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4
Place the saucepan over medium-high heat and bring to a rolling boil.
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5
Once boiling, reduce the heat to a simmer. Cook for 8-10 minutes. Watch closely: the tomatillos should change from bright green to a pale, olive-drab color. Do not let them burst in the water, or they will lose their flavor.
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6
Using a slotted spoon, carefully transfer the cooked tomatillos, chiles, and onion to a blender jar. Reserve the cooking liquid.
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7
Add the raw garlic cloves and the bunch of cilantro (stems and all) to the blender. The heat from the cooked vegetables will slightly soften the raw garlic's bite.
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8
Add 1/4 cup of the reserved cooking liquid and the sea salt to the blender.
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9
Pulse until you reach your desired consistency. For a traditional 'cocida' style, blend until mostly smooth but with tiny visible flecks of cilantro.
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10
Heat 1 tablespoon of vegetable oil in a clean skillet or pot over medium heat. This step, called 'searing' the sauce, adds incredible depth.
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11
Carefully pour the blended salsa into the hot oil (it may splatter). Stir constantly for 2-3 minutes as the sauce darkens slightly and thickens.
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12
Taste the sauce. If it is too thick, add a little more cooking liquid. If it is too tart, add a pinch of sugar or the chicken bouillon.
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13
Remove from heat and stir in the lime juice for a fresh, zesty finish.
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14
Allow the salsa to cool to room temperature before serving, as the flavors develop and mellow as it sits.
💡 Chef's Tips
Always rinse tomatillos well; that sticky film can cause a soapy aftertaste if left behind. If your salsa tastes too acidic, a tiny pinch of sugar or a teaspoon of agave nectar can balance the pH perfectly. Searing the sauce in hot oil (refreír) is the secret to a professional-tasting salsa—it concentrates the sugars and binds the flavors. For a creamier version, blend in half an avocado at the very end. Use the cilantro stems! They contain more concentrated flavor than the leaves and blend perfectly into the sauce.
🍽️ Serving Suggestions
Serve warm over freshly made chicken enchiladas suizas. Use as a vibrant topping for crispy pork carnitas or soft corn tacos. Pair with a cold Hibiscus (Jamaica) iced tea to balance the heat. Drizzle over fried eggs (Huevos Rancheros) for a classic Mexican breakfast. Serve as a dip alongside warm, salty tortilla chips and a side of crema Mexicana.