Recipes > Salsa Verde de Lupita

Salsa Verde De Lupita

Details

Tart tomatillos and fresh avocados make this mild salsa a wonderful companion to almost any dish.
  • Serves: 3 cups
  • Active Time: 30 mins
  • Total Time: 30 mins
  • Views: 93,724
  • Success Rating: 97% (?)
    0% - I fed it to the dog
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Steps

Step 1: Making the Salsa

Making the Salsa
  • 1 1/4 lb tomatillos
  • 2 serrano peppers
  • 1 to 2 cloves garlic
  • 1/2 to 1 large white onion
  • 1/2 bunch fresh cilantro
  • 1 tsp sea salt
  • 1 to 2 avocados (optional)
  • fresh lime juice (optional)

Method

To start the salsa, first peel and wash the tomatillos. Then place into a pot, along with the Serrano peppers, cover with cold water, and bring to a simmer.

In the meantime, peel and roughly chop the garlic. Then finely dice the onion and set aside, while you chop the cilantro.

Once the tomatillos. turn a golden yellow color and start to split, remove them from the water.

Next, place the garlic into the blender. Cut off any stems from the serrano peppers and add peppers to the blender. Once the tomatillos are cool enough to handle, remove any large cores. Do not remove these prior to cooking or they will become water-logged. Add the tomatillos and salt to the blender and pulse just a few times. If you still see big chunks of chilies, pulse a couple more times.

Pour into a bowl and add the onion and cilantro. Mix and taste for seasoning. Depending on the tartness of the tomatillos, you may want to add a squeeze of lime juice. At this point, this dish is called Salsa Verde. It can be stored in the refrigerator for at least a week and can even be frozen. 

To make this into Salsa Verde de Lupita, simply dice the avocado and gently stir in.

Note: If you would like a spicier salsa, just boil another serrano pepper and blend it with a little bit of water. Mix it into the salsa to taste. Alternatively, you can char the tomatillos, serrano peppers and onions, rather than boiling them, for a more smoky end flavor.

Chef's Notes

If you would like a spicier salsa, just boil another serrano pepper and blend it with a little bit of water. Mix it into the salsa to taste.

The average weight of a Hass avocado is about 7 oz (200 g) in its whole form. The edible portion is about 5 oz (150 g).

58 Comments

  • Sergio iván G
    Sergio iván G
    Esta Receta esta cencilla pero muy rica. A toda madre Dona Lupita.
  • Brent S
    Brent S
    Made this for a party we had this past weekend and it was hit with everybody!!
  • Winnie T
    Winnie T
    This recipe looks amazing, and I can't wait to try it. However, tomatillos aren't readily available at where I live. Can it be subtituted with regular tomatoes?
  • Dawn T
    Dawn T
    If you cannot find tomatillos you could substitute with tomatoes. However you will no longer be making salsa verde (verde, means green in Spanish). You could also try roasting the tomatoes, like in the Salsa de Molcajete http://www.rouxbe.com/recipes/234
  • Jenny G
    Jenny G
    I can only say Mil Gracias!!! Que rica salsa =)
  • Matt M
    Matt M
    I've been using this salsa as a dip for chips and it also went great over some halibut. (great in a fish taco too). Very easy to make! I think to take some of the bite of the onion out, I may let the onions sweat in a pan a little bit before I add them to the salsa. There were also a lot of bugs in the Tomatillos I grabbed. When you do buy them, make sure you grab more than you need.
  • Liz S
    Liz S
    This was my first time ever to use tomatillos. I was a bit unsure cooking them as by the time they changed colour they still had not started to split the skin so I cooked them longer. When I cut the cores out , a lot of fluid escaped that didn't seem to happen in the video so I may have overcooked them. Also, I get confused by all those different peppers out there and ended up using jalepeno instead of serrano. The end result though was a delicious salsa that was plenty spicy enough for us. Another great Rouxbe recipe!
  • Dawn T
    Dawn T
    Happy you liked the salsa Liz. As for the tomatillos, don't worry if the skin did not split the same, nor should you worry if there was a bit more liquid after cooking. This is likely due to how ripe and or not-so-ripe they all were. In the end it really doesn't matter so much...again glad you like the salsa, now you should try the chicken enchiladas, easy and yummy!
  • Dawn T
    Dawn T
    I made this the other day but instead of boiling the tomatillos I roasted them, along with the onions and jalapenos, under the broiler. I then covered them to steam off the skins and then I peeled them. Much like the Salsa de Molcajete recipe. Charring the ingredients first really gives this salsa a nice added layer of flavor. Also, you can see from this photo that it also gives the salsa good color. I would have to say that I highly recommend trying it!
  • Jose P
    Jose P
    I've made this salsa several times, and every single time everybody loves it. Very good to have them as Chicharrones de puerco en salsa verde, Fish Tacos (Taco Fish) as we call them in Sonora, MX :D ... And just as Liz, it has happened to me that they come out very watery.. but still with a great taste. Gracias Lupita, te la volaste!! Saludos
  • Alberto M
    Alberto M
    Agree with Jose P. I really like this salsa with pork chicharrones and fried beans! Viva la salsa!
  • Dr john r W
    Dr john r W
    Dawn: Approximately how long did you roast the tomatillos, onions and jalapenos? Also, did you juse a pestal and mortar as used in the Salsa de Molcajeta recipe or did you use a blender as used in the regular Salsa Verde recipe to generate the textured Salsa?
  • Dawn T
    Dawn T
    I roasted them until they were done (fairly charred). I think it was about 30 or 40 minutes...but really just keep an eye on them and when they are nicely charred on all sides they are done (don't get too carried away with the charring business, they don't have to be black all over or anything). After that I just used the blender. Hope this helps - cheers!
  • Dr john r W
    Dr john r W
    Dawn: Thank you so much. By the way, I just read the interview of you on Reluctant Gormet -- Very interesting and enlightening. It may already be known by everybody else; but I didn't "know" you were the hands and voice on the fantastic Rouxbe videos. However I "knew" it was you just by looking at your picture and reading some of your responses to questions. Now, I "know" for sure that what I "knew" was true! Great job!
  • Dawn T
    Dawn T
    Ah shucks thanks John, indeed it is me. Thanks for your kind words, much appreciated. Cheers!
  • Jim B
    Jim B
    We just our second annual salsa contest at my workplace, and I was goaded into entering. The hosts were worried that no one had told them in advance they were entering, so they asked me to submit a salsa. I thought of this recipe, which I had just seen last week. I printed off the text version of the recipe and dashed over to the supermarket for ingredients. Because of a "No Guacamole' rule, I left out the avocado--I didn't want to get nailed for a technicality. I pulled this together in our workplace kitchen in about the thirty minutes and garnished with some of the left over lime. It turned out I was competing against five other entries after all, and it was a tight race. The three judges even went to an elimination round. And I won with your recipe! Congratulations! And thanks for being here.
  • Dawn T
    Dawn T
    Nice work Jim - congrats!
  • Coco H
    Coco H
    sorry to ask a stupid question, is tomatillo an unripe tomatoes?
  • Dawn T
    Dawn T
    No a tomatillo is not an unripe tomatoe but it does come from the tomato family. Here is a drill-down about tomatillos that goes into a bit more detail. Cheers!
  • K A
    K A
    Can we use canned tomatilloes here ? I'm having a problem with finding ripe fresh tomatilloes.
  • Dawn T
    Dawn T
    You can try using canned but I don't think it will be the same. I have used canned tomatillos in the past for other things but I did find them to have that same fresh flavor. Perhaps there are some brands that are better than others but for this salsa I like to use fresh tomatillos. Cheers!
  • K A
    K A
    Just made it today with the fish taco using canned tomatillos and all I can say is WoW. This salsa is amazing I actually regret that I didn't try it earlier, I really love this salsa I swear to god I have no problem drinking this stuff. Since the canned tomatillos is already cooked I roasted the chillies and used jalapeno and Serrano.
  • Paul N
    Paul N
    Hi, I can not get either cilantro or tomatillos is of ok to just leave the cilantro out and use green tommatos instead of tomatillos? Is the cooking process the same? Thanks, Paul
  • Dawn T
    Dawn T
    You will no longer be making this particular salsa verde but you are free to experiment with other ingredients. You can try this same method or you may want to peel the tomatoes. Cheers!
  • Cindy G
    Cindy G
    I need to make at least a double batch, maybe even quadruple for a large group - I want to make the Enchiladas Verdes on this site. How much Salsa Verde does one recipe make, how much do you suggest for a quadruple batch of enchiladas? Thanks, love your site!
  • Dawn T
    Dawn T
    As the text recipe states, it makes about 3 cups of salsa. If you want to double, triple or quadruple, simply multiply the number of ingredients by however much you want to make. It is hard to say exactly how much you will need for a quadruple batch of enchiladas, as I am not sure how big your enchiladas will be, how much filling you will add etc. However, this salsa keeps quite well, so I would suggest you go for 4x's the recipe just to be safe. Hope this helps. Cheers!
  • Cindy G
    Cindy G
    Thanks, yes after I commented I realized it did say 3 cups, still this information is helpful...here I go, got my tomatillos cookin'!
  • Dawn T
    Dawn T
    Good luck Cindy. I am sure everyone will be thrilled with the enchiladas!
  • Laura A
    Laura A
    Would this recipe be a good candidate for canning? I like to make jars of things and give them as holiday presents. Thanks.
  • Ken R Rouxbe Staff
    Ken R
    A plain salsa verde can be easily canned but this version includes avocado - which will turn brown and otherwise not be good when canned. Good luck!
  • Brooke  S
    Brooke S
    I made this salsa along with the braised carnitas tacos: http://rouxbe.com/recipes/curated/149. I was a but nervous about the heat that both serranos would bring to the dish, so I de-seeded one of the peppers prior to blending it into the salsa. When I first tasted the finished product, I thought it was a little too hot to serve for a crowd with chips. However, the salsa's heat is incredible with the carnitas tacos and a perfect winner. If you aren't accustomed to heat, watch the seeds in your peppers. My salsa was as hot as any "hot" salsa at a restaurant and that was with just one of the pepper's seeds. This is a true winner, and I enjoyed cooking with new ingredients like tomatillos. This will definitely be a staple moving forward.
  • C K
    C K
    Once in La Paz Baja, best breakfast (top ten) and have tried to recreate. It was served in an earthenwear bowl, bean on bottom, tortilla (still had a bit of crunch) then salsa verde with a poached (?) egg. Some flecks of queso. It was and is a recipe I will chase down. This salsa verde I roasted all and then use my old but love it still Braun to puree. It tastes so close. Will try to recreate tomorrow with eggs. Did not include avocado, yet. Will wait until cools and then I get closer to that magic. Got me closer. Thank you! !!
  • Christi C
    Christi C
    Is there enough acid in tomatillos to keep avocados from oxidizing? If I'm making this salsa ahead-of-time, in other words, should I wait to add my avocados?
  • Christi C
    Christi C
    I answered my own question! I made a double-batch with avocados that remained green for the 2 days that this recipe lasted :-P
  • Brooke S
    Brooke S
    Really fresh and light. It was a nice change from heartier red tomato salsas I usually have. I would definitely roast the tomatillos next time. The flavor is very mild. Also much preferred it with the lime and avocado!
  • Char N Rouxbe Staff
    Char N
    Hi Brooke: thanks for writing. Good observations about the flavor of this delicious salsa verde. If you ever make a Mexican lasagna, it is perfect for layering. The lime and avocado are true flavor builders. Cheers, Char
  • Louise E
    Louise E
    Healthy!
  • Riaz M
    Riaz M
    can i make this ussing just serrano peppers as we dont have tomatillos in my country.how much should i increase the serrannos to replace the tomatillos.thank u.
  • Chris R Rouxbe Staff
    Chris R
    Hi Riaz, The tomatillos are pretty central to this dish. I do not recommend increasing the serranos to replace the tomatillo. It will be way too spicy. Instead, i recommend you use 1 lb green zucchini and increase the avocado to 4 each. Keep the rest of the ingredients the same. Build the zucchinis just to make them fork tender and continue with the rest of the recipe's method. This is the secret behind LA street taco salsa de aguacate (the smooth green avocado salsa). Enjoy! Chris Rodriguez
  • Riaz M
    Riaz M
    when you say 4 each of the avocados im getting confused as to the meaning of it.
  • Riaz M
    Riaz M
    when you say build the zuchinnis can you specify what you mean?thank you.
  • Riaz M
    Riaz M
    how much lime juice do you reccomend for this recipe if using zucchinnis instead of tomatillos?
  • Chris R Rouxbe Staff
    Chris R
    Hello Riaz, Thank you for your questions. I will clarify that I meant 4 individual avocados should be used for the alternative recipe I provided. I also meant to say, boil the zucchinis until fork tender. Lime juice should be used to bring some acidity to the salsa and that can be up to your taste preference. Best, Chris
  • Riaz M
    Riaz M
    thank you for gettting back chris its much appreciated.how much water do i blend my zucchinis with in the blend yo make it easier to blend?thank u.
  • Riaz M
    Riaz M
    how many grams are 4 avocados in total?thank u.
  • Riaz M
    Riaz M
    do i need to deseed and salt the zuchinnis?
  • Riaz M
    Riaz M
    if i was to roast the onions and jalapenos what temperature should i use in the oven and for how long approximatley?thank u.
  • Riaz M
    Riaz M
    can i blend the onions with the zucchini for a completley smooth texture?
  • Riaz M
    Riaz M
    it is ok to blend the avocados just blend all the ingredients together?
  • Riaz M
    Riaz M
    how can i get this sauce as smooth as possible like in the video as im using zucchini and it isnt as smooth.
  • Eric W Rouxbe Staff
    Eric W
    Hi Riaz, use the smallest amount of water possible. Add the liquid little by little until the blender can blend the product smoothly. From there, you can adjust the consistency by adding more liquid, if you desire.
  • Eric W Rouxbe Staff
    Eric W
    Hi Riaz, the average weight of a Hass avocado is about 7 ounces or 200 grams. And the edible portion is about 5 ounces or 150 grams.
  • Eric W Rouxbe Staff
    Eric W
    Hi Riaz, it is not necessary to remove the seeds from the zucchini, nor to salt the zucchini.
  • Eric W Rouxbe Staff
    Eric W
    Hi Riaz, Roast the onions and jalapeños in an oven set to at least 400˚F (205˚C) and roast them until they develop some browning.
  • Eric W Rouxbe Staff
    Eric W
    Hi Riaz, you can blend the onions with the zucchini. Give it a try and see how you like the results.
  • Eric W Rouxbe Staff
    Eric W
    Hi Riaz, if you want a smooth texture, then it is fine to blend the avocados, too. If you want some texture, then dice the avocados to the size that you prefer. These are subjective decisions based on what you would like. Go ahead and give one method a try and see how you like the resulting texture.
  • Eric W Rouxbe Staff
    Eric W
    Hi Riaz, for the smoothest results, consider using a high-speed blender. Otherwise, extend the blending time to try to achieve the smoothest texture possible with your equipment.
  • Riaz M
    Riaz M
    if im using this recipe for the enchiladas verdes i understand that i need to omit the avocados and plus cant get tomatillos in the country i live in but now ive come across a bit of a problem:there s no fat or oil in the sauce to act as a flavour carrier, prevent burning and better mouthfeel. my recipe uses 140g zuchinni and 85ml water as the solid and the liquid along with dry seasoning for one portion of the chicken enchiladas recipe on this website ( 450 g cooked chicken-two tortillas) i dont plan on frying the tortillas would rather fat be in the sauce then its an easy bake job. whats your advice?thankyou

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