Ingredients
Makes 2 1/2 cups
Step 1
Prepare barbecue (medium-high heat). Thread garlic onto skewer. Grill garlic, tomatillos, onion quarters, and chiles until dark brown spots form on all sides, about 9 minutes for onion, 6 minutes for tomatillos and chiles, and 4 minutes for garlic. Cool. Peel garlic. Trim core from onion. Scrape some of burnt skin off chiles; stem. Seed chiles for milder salsa, if desired. Coarsely chop onion, chiles, and garlic. Transfer tomatillos and all vegetables to blender. Add cilantro and 1/2 teaspoon sugar; puree until smooth. Season to taste with coarse salt.
Step 2
Heat oil in heavy large saucepan over high heat. Carefully add tomatillo mixture (juices may splatter). Stir until slightly thickened, stirring often, about 2 minutes. Add broth and 2 tablespoons lime juice. Bring to boil; reduce heat to medium and simmer until mixture measures 2 1/2 cups, about 10 minutes. Season to taste with salt and more sugar and lime juice, if desired. DO AHEAD:Can be made 1 day ahead. Cool slightly, then cover and chill.
Leave a Review
Reviews (20)
Back to TopI love this! Instead of chicken broth, I use a veggie bullion cube with water. I add half a charred jalapeño and half a red bell pepper. It's wonderful on grilled tuna, fish tacos or poached eggs.
Deborah C.
Northampton, MA
10/10/2021
This recipe totally rocks! So glad I found the recipe here on Epicurious. I trust this site's recipes to not only be accurate BUT mainly tasty!
blubyu58
Acworth, GA
5/28/2019
Has anyone ever canned this? I'd like to make more and preserve it to give away as Christmas presents.
Joseevt50
South Burlington VT
10/24/2017
I just finished making this. I have a big basket insert that becomes part of my grill so I used that to grill everything. All veggies came from the farm across the street from my house. I wondered about the chicken broth? But i remembered my ex-mother in law who is Mexican used a chicken bouillon cube for her salsa verde... so I used a tbsp of bone broth concentrate. Yes it is time consuming and messy. But please make it. It is quite possibly the best salsa I have ever had.
Joseevt50
Burlington VT
10/21/2017
This is the best salsa verde I have ever had. I would not change a thing and defiantly will be making more. It would make great Christmas gifts along with a bag of chips... Heaven
christine357
Colorado
9/18/2017
I left out the chicken broth and added fresh parsley, cilantro and oregano. It was delicious! Three jalapenos with seeds made it fabulously hot too, despite charring them. It was wonderful over poached eggs and grilled bread with green beans and tomatoes...perfect spring brunch!
sgmoise
Charleston, SC
5/28/2012
In the winter I broil the veggies in the oven. Sometimes I add a green pepper or anaheim or even banana pepper or two. Sometimes I use broth and others I omit it. I usually add a little lime zest/extra juice and chopped cilantro right after I turn off the heat to brighten up the flavor. Always super delish!
Anonymous
Minneapolis, MN
12/24/2011
Outstanding! Grilling the vegetables really brings out the flavours. This recipe is better than any other I have tasted. I even freeze this to have on hand. If I do this, I might add fresh lime or cilantro to perk it up. But, often it is still great, as is. I even add this to soups, along with a dollop of sour cream. Also, I have run it through the mini food processor with avocado, as a dressing for salads.
mumathome2
Calgary, AB
11/24/2011
这是美味的。我遗漏了鸡汤because I didn't think it needed it (seemed like a strange addition.) This is not just delicious, it is phenomenal. As jilllion put it, "Make it. You'll be glad you did." My family suffers from allergies to raw garlic and onions so this recipe hit the spot. It's incredibly easy to make with a gas grill, skewers, and a blender. When the veggies cooled down, I just tossed the tomatillos whole into the blender, along with seeded jalapenos, and everything else. How much easier can it get? I did also simmer this down over low heat. Yum, yum, yum. We fought over the "leftovers" (there weren't any to be had!)
Anonymous
florida
5/8/2011
I have a few problems with this recipe 1) It is prety thin, I used 2/3 cup chicken broth and let it cook for 20 mins, and I still had to add corn starch. I'd reccomend 1/4 cup 2) I used 3 serrano chiles, and it was very hot. maybe because my sauce was thinker, the taste came through more. 3) These instructions say to blend all the vegetables together. I find that blending the roasted garlic, peppers, and tomatillos is best, and just chopping and adding the onions and cilantro. This give it more color contrast and varied flavor 4) Forget using 2 TBSP lime juice. Juice half or all of the lime.
boatraft
Seattle, Wa
4/4/2011
Very good, but time consuming. I would make it the day before if you are in a hurry. I cut the recipe in half and had only bought 1 tomatillo instead of 1 pound and it still tasted great. I cooked on an indoor grill pan and it worked fine.
janet2209
Kansas City
3/10/2011
Make it. You'll be glad you did.
jilllion
10/15/2010
excellent recipe. would not change a thing...
ramirez05
Laguna Beach
5/9/2010
Fantastic salsa verde! Absolutely wonderful with the fish tacos.
cindyvt
California
12/17/2009
This was my first time ever attempting to prepare Salsa Verde...Thankfully my first try with this recipe was as tasty as ever and a BIG hit! I will be using this recipe over and over again. Well done!
natmonet
Downey, CA
3/31/2009
