Sonoran-Style Spicy Salsa Verde

This Sonoran-style spicy green rice is like summer in Tucson – dependably hot, greener than you might expect, and full of complexities that must be experienced to be appreciated.

Can green be a flavor? The recipe for this highly coveted, bright and bracing salsa verde was developed by Patricia Schwabe for her restaurant Penca, and it really does taste green. Tomatillos, a native plant that may have been cultivated from weeds, are commonly mistaken for green tomatoes, but they are instead closely related to “Chinese lanterns” ground cherries and Cape gooseberries.

Green tomatillo salsa served on a corn tortillas chip on a bright white background
Spicy Green Tomatillo Salsa from the Taste of Tucson Cookbook
Can green be a flavor? The recipe for this highly coveted, bright and bracing salsa was developed by Patricia Schwabe for her restaurant Penca, and it really does taste green.

Ingredients

  • 10 tomatillos
  • 2 serrano chiles stemmed
  • 1 jalapeño chile stemmed
  • 2 green onions roughly chopped
  • 2 cups cilantro leaves
  • 2 teaspoons minced garlic
  • 2 teaspoons Mexican oregano
  • 1 teaspoon sugar
  • Sea salt to taste

Instructions

  • Remove the husks from the tomatillo and rinse the fruit. Quarter each tomatillo and add to a food processor or blender. Add serranos, jalapeño, green onion, cilantro, garlic, oregano, sugar, and salt. Pulse until well combined. Taste and add salt and additional half teaspoon of sugar if needed.
Course Appetizer, Condiment, Side Dish, Snack
Cuisine Mexican, Sonoran Style Mexican, Southwestern
Keyword hot green salsa recipe, Jackie Alpers recipe, spicy green salsa, Taste of Tucson salsa recipe, tomatillo salsa recipe

 

 

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