Enjoy this recipe from Chef Juan Antonio Hussong for a sharp, easy to make uncooked salsa verde that brings the heat.
Serrano Chile is the Base of This Salsa
The base chile is the chile serrano, a small, bright green chile that’s quite a bit hotter than a jalapeño, with a bright, sharp taste. It’s often used fresh in salsas, pico de gallo, and guacamole. (See our guide to chiles used in the course.)
Get to Know Chef Juan Antonio
Juan Antonio Hussong is owner and Head Chef of OSHO Restaurante, Ensenada, BC, Mexico. He creates simple, modern versions of classic Mexican dishes. We are excited that we will be sharing his 30 years of cooking experience in Mastering Mexican Cooking.
What This Salsa Goes With
Chef Juan Antonio likes the Uncooked Salsa Verde with eggs: scrambled, sunny side up, omelettes, also fish and seafood, baked potatoes, and fish tacos. Just remember, use any salsa on any dish you please. Salsas are infinitely adaptable.
Printable Recipe
Download the printable 8.5”x11” recipe sheet which includes the ingredient list, preparation instructions, and a space for your kitchen notes.
Ingredients:
1 lb. tomatillo
8 serrano chiles (8 chiles will make a very hot salsa. Use 1 or 2 fewer a milder salsa.)
1 clove garlic
1/2 cup cilantro
1/3 medium white onion
Salt to taste
Instructions
Cut the tomatillos into quarters.
Remove the stems and seeds from the serrano peppers.
Cut the garlic into quarters.
Cut the onion into small pieces.
Add the tomatillos, onion, garlic, and serrano peppers to the blender.
Blend for 30 seconds. Add a couple of ounces of water if the salsa is too thick to blend.
Add the cilantro and blend for another 30 seconds.
Serve and enjoy!
