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Measure and Pinch's Salsa Verde Enchilada Sauce

Courtesy of



6 Large Tomatillos, Husked

2 Large Garlic Cloves, Peeled and Halved

1/2 White Onion, Chopped

1/2 Cup Cilantro, Chopped

1 Serrano Pepper, Stem Removed

1 tsp Outer Limits Serrano Cilantro Hot Sauce


1. Place tomatillos into a large pot and cover them with water.  Place pot on stove over high heat and bring to a boil.  Once boiling reduce heat to medium and simmer for 5-6 minutes.  They will change from a bright green to an army/olive green when they are finished.  Reserve 1/2 cup of the cooking liquid.

2. Place tomatillos, 1/2 cup of cooking liquid and all remaining ingredients in the food processor and blend until smooth.



Note: Visit to check out their recipe for Chicken Enchiladas made with this great Salsa Verde!  It will also work as a great dip with tortilla chips.


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