Spring Hill Ranch's Salsa Verde

Wiley P


Not everyone is aware that good Southwestern Salsa, like New Mexico chile sauce, is available in two colors: Red (salsa roja) and green (salsa verde). Where the red salsa highlights the tomato, green salsa is all about it's relative, the tomatillo.

Here at the ranch, we normally have both red and green in the 'fridge, just as we do the chile sauces. It's not that one is better than the other, it is more that they both add freshness and wonderful spice to just about everything!l

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Makes 1 quart
10 Min
45 Min
Stove Top


1 tsp
kosher salt
1 1/2 lb
(about 10) fresh medium tomatillos
2 clove
garlic, roughly chopped
1 1/2 oz
(about 1/4 bunch) fresh cilantro
1 or 2
jalapeños, stems, seeds and veins removed, roughly chopped
1 small
spanish (white) onion, roughly chopped
1/2 tsp
freshly ground black pepper


2 medium
new mexico #6 or big jim green chiles, roasted, peeled and finely chopped (or 1 4 ounce can chopped green chiles)
1/2 tsp
sazo'n seasoning (recipe here at jap or available at latin or caribbean markets


1Bring a medium saucepan of water to a boil. Add the salt. Cook the tomatillos until they pale, about 5 minutes. Drain and cut them into wedges, then put them in a food processor. Add the garlic, cilantro, jalapeños, onion and pepper. Process nearly to a purée. Of using, add the green chiles and/or Sazón.
2Transfer the salsa to a medium saucepan. Bring it to a simmer over low heat. Cook until it has thickened a little, about 15 minutes. Adjust the salt and pepper if needed. Can be stored in the refrigerator in an air-tight container a week or maybe two.

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