180 Cal (12x 15)

1 lb. tomatillos (about 10 small, don’t use the large ones which are bitter)
2 jalapenos (or adjust for milder/spicier, e.g., 1 jalapeno and 1 chipotle for smokier salsa, or 1 serrano and 1 jalapeno for spicier salsa)
1 Tbsp. lime juice
1/4 white onion, roughly chopped
2 garlic cloves, roughly chopped
1 tsp. salt
1 tsp. dry cilantro
1 cup water

  • Place tomatillos and peppers in a 4-quart saucepan and cover with water.
  • Bring to boil, and continue boiling until tomatillos turn army green.
  • Remove to blender and add remaining ingredients.
  • Puree until smooth. Pour into medium sauce pan and bring to slow boil.
  • Omit peppers from blender to make salsa base. Split salsa base into batches and add peppers to each batch to taste and puree separately.

Source: http://allrecipes.com/Recipe/Authentic-Enchiladas-Verdes/Detail.aspx, http://www.sweetfineday.com/2008/04/mexican-food-night/

8/26/2023: hatch salsa verde (aka the face-burner because i didn’t wear gloves and got my whole face covered in capsaicin):

  • 2 lbs. tomatillos
    6 hatch chiles, seeded
    juice from 1/2 lime
    3/8 onion, roughly chopped
    4 cloves garlic, sliced
    2 tsp. salt
    2 tsp. cilantro
    1/2 cup water