Salsa verde to strengthen that weak stomach. :)
Salsa verde to strengthen that weak stomach. :) is a easy Mexican recipe that serves 4. 60 calories per serving. Recipe by Jose.elcook on YouTube.
Prep: 15 min | Cook: 17 min | Total: 42 min
Cost: $7.43 total, $1.86 per serving
Ingredients
- 8 pieces Tomatillos (small tomatillos, husked and rinsed)
- 2 pieces Jalapeño Peppers (seeds removed for milder heat, optional if you prefer spicier use 1 serrano)
- 2 cloves Garlic (peeled)
- 1 pinch Sea Salt (for boiling water)
- 1 packet Chicken Bouillon (adds umami, can use vegetable bouillon or omit for vegetarian version)
- 0.5 cup Cilantro (optional, loosely packed, chopped)
- 0.25 tsp Black Pepper (freshly ground)
Instructions
Husk and Rinse Tomatillos
Remove the papery husks from the tomatillos and rinse them under cold water to discard any sticky residue.
Time: PT5M
Chop Vegetables
Coarsely chop the tomatillos, jalapeños (seeds removed if desired), and garlic cloves.
Time: PT5M
Boil Vegetables
Bring a pot of water to a rolling boil, add a pinch of sea salt, then add the chopped tomatillos, jalapeños, and garlic. Boil for 15 minutes until the tomatillos are tender and the peppers have softened.
Time: PT15M
Temperature: 100°C
Strain and Cool
Pour the vegetables through a fine mesh strainer, discarding the cooking liquid. Let the vegetables cool slightly for safe handling.
Time: PT2M
Blend the Salsa
Transfer the strained vegetables to a blender. Add the chicken bouillon packet, ground black pepper, and optional cilantro. Blend until smooth.
Time: PT2M
Serve
Pour the hot salsa verde into a serving bowl and enjoy immediately with tortilla chips or as a topping for tacos.
Time: PT1M
Nutrition Facts
- Calories
- 60
- Protein
- 1 g
- Carbohydrates
- 12 g
- Fat
- 0 g
- Fiber
- 2 g
Dietary info: Gluten-Free (if bouillon is gluten‑free), Low‑Carb
Allergens: May contain MSG from chicken bouillon
Ingredient Substitutions
- Instead of Tomatillos: green tomatoes
- Instead of Jalapeño Peppers: serrano pepper
- Instead of Garlic: garlic powder (1/4 tsp)
- Instead of Sea Salt: kosher salt
- Instead of Chicken Bouillon: vegetable bouillon, soy sauce (1 tsp)
- Instead of Cilantro: flat-leaf parsley
- Instead of Black Pepper: white pepper
Equipment Needed
- Large Pot
- Fine Mesh Strainer
- Blender
- Cutting Board
- Chef's Knife
- Serving Bowl
Critical Steps — Do Not Skip
- Removing the husk from tomatillos to avoid bitterness.
- Boiling the vegetables just until tender (15 minutes).
- Blending with chicken bouillon for depth of flavor.
Chef Tips from the Video
- For a smoky flavor, roast the tomatillos and jalapeños under a broiler before boiling.
- Use fresh cilantro leaves; stems can be bitter.
- Serve with warm tortilla chips for the best texture contrast.
Troubleshooting
Salsa is too watery.
Blend a little longer to incorporate more solids, or add a handful of fresh cilantro to thicken.
Salsa is too thick.
Add a tablespoon of the reserved cooking liquid or fresh water until desired consistency is reached.
Salsa is overly spicy.
Add more cilantro or a squeeze of lime juice to balance heat, and reduce the number of jalapeños next time.
Flavor is bland.
Increase the amount of chicken bouillon or add a pinch more salt.
Storage
Refrigerator: Store in an airtight container for up to 3 days.
Freezer: Freeze in a sealed bag for up to 2 months; thaw in the refrigerator before reheating.
Room temperature: Do not leave at room temperature for more than 2 hours.
Make-Ahead Tips
- Prepare the salsa up to step 5, then refrigerate. Reheat gently before serving.
- The flavor improves after a few hours as the ingredients meld.
Frequently Asked Questions
What is the cultural significance and history of Salsa Verde in Mexican cuisine?
Salsa verde, made from tomatillos, dates back to pre‑Columbian Mexico where native peoples used the tart fruit in sauces. It remains a staple accompaniment for tacos, enchiladas, and grilled meats, showcasing the bright, fresh flavors of the region.
What are the traditional regional variations of Salsa Verde in Mexican cuisine?
In central Mexico, salsa verde often includes roasted tomatillos and chilies, while in the Yucatán version you may find added sour orange juice. Some regions add pumpkin seeds (pepitas) for extra texture, creating a slightly thicker sauce.
How is Salsa Verde traditionally served in Mexico?
Traditionally, salsa verde is served at the table in a small bowl alongside fresh tortilla chips, or drizzled over tacos, grilled fish, and eggs. It can also be used as a topping for pozole or as a base for enchilada sauces.
What occasions or celebrations is Salsa Verde commonly associated with in Mexican culture?
Salsa verde appears at everyday meals and festive gatherings such as Día de los Muertos, family barbecues, and holiday feasts, where it adds a bright contrast to richer dishes.
What authentic ingredients are essential for traditional Salsa Verde versus acceptable substitutes?
Authentic salsa verde relies on tomatillos, fresh green chilies (jalapeño or serrano), garlic, cilantro, and a pinch of salt. Substitutes like green tomatoes can replace tomatillos, and serrano can replace jalapeño, but the flavor profile will shift slightly.
What other Mexican dishes pair well with this Salsa Verde from Jose.elcook?
This salsa pairs beautifully with tacos al pastor, grilled chicken, fish tacos, chilaquiles, and as a topping for huevos rancheros. It also works as a dip for fresh veggies or as a sauce for enchiladas.
What are the most common mistakes to avoid when making Salsa Verde from Jose.elcook?
Common errors include over‑cooking the tomatillos, which makes the salsa dull, forgetting to remove the husks, and blending too long which can overheat the motor. Also, adding too much salt or bouillon can mask the fresh flavor.
Why does this Salsa Verde recipe use chicken bouillon instead of plain water?
The chicken bouillon adds depth and umami without requiring a separate stock, giving the salsa a richer mouthfeel while keeping the recipe quick and simple.
Can I make this Salsa Verde ahead of time and how should I store it?
Yes, you can prepare the salsa up to the blending step, then refrigerate in an airtight container for up to 3 days. Reheat gently or serve at room temperature; for longer storage, freeze in portioned bags.
What texture and appearance should I look for when making Salsa Verde from Jose.elcook?
The finished salsa should be smooth but slightly textured, bright green in color, and glossy from the natural juices. It should not be watery; if it is, blend a bit longer or add more cilantro.
How do I know when the Salsa Verde is done cooking?
The vegetables are done when the tomatillos have softened and turned a vivid green, and the jalapeños are tender—about 15 minutes of boiling. They should be easy to mash with a fork before straining.
What does the YouTube channel Jose.elcook specialize in?
The YouTube channel Jose.elcook specializes in straightforward, home‑cooked Latin American recipes, focusing on quick techniques and accessible ingredients for everyday cooks.
How does the YouTube channel Jose.elcook's approach to Mexican cooking differ from other Mexican cooking channels?
Jose.elcook emphasizes minimal equipment, clear step‑by‑step narration, and practical substitutions, making traditional Mexican flavors approachable for beginners, unlike some channels that focus on elaborate presentations.
Last updated: August 30, 2026
