Make Salsa Verde at Home with Gustavo Romero

October 4, 2024

Gustavo Romero of Oro by Nixta's recipe for salsa verde is both spicy and bright, not to mention versatile. The tomatillos, serrano chiles, garlic, and onion in this salsa can be boiled, sautéed, or used raw based on your preference. Simple ingredients are transformed into something much greater than the sum of their parts by grinding in a molcajete to unlock incredible flavor and aroma, but if you don't have one available, you can use the pulse function on a blender or food processor.

Romero's salsa includes a few unique touches: cumin for depth of flavor and vegetable oil added at the end to create a fully emulsified, if rustic, salsa.

Perfect for spooning over tacos, flautas, fried eggs, this salsa verde brings fresh, vibrant flavor to any dish. Any leftovers make an excellent sauce for chilaquiles or enchiladas. This salsa is sure to become a staple in your fridge.

Molcajete

Salsa Verde (Green Salsa)

Gustavo Romero

Ingredients

5 medium-sized tomatillos, peeled, whole
1 white onion, chopped
2 serrano chiles, chopped
4 garlic cloves, peeled
1 bunch cilantro, chopped
Salt and pepper to taste
1 tsp cumin
1 tsp coriander
2 tbsp vegetable oil

Directions

In a pot, add enough water to cover the tomatillos, onion, serrano peppers, and garlic. Cook until the tomatillos are soft but still whole, about 10-15 minutes.
Transfer the onion, garlic, and serrano peppers to a molcajete and grind them.
Gradually add the tomatillos, grinding them one by one.
Add the salt, pepper, cumin, coriander, and chopped cilantro to the molcajete, mixing well.
Stir in the vegetable oil to loosen the salsa and prevent clumping.
Taste and adjust seasoning if necessary.