Casa M Salsa Verde - Casa M Spice Co
★ Issue CMSC·20–054 · Published 06 Dec 2020
MexicanSauce/Condiment

Casa M Salsa Verde.

Char your serranos and garlic hard, then blend them into a chunky verde that tastes like the real thing

PREP 10 min
COOK 20 min
TOTAL 40m min
SERVES 8 people
HEAT mild
BLEND RATING 4.9 140 reviews · Chain Reaction®
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You'll need
SkilletBlenderPotChef knifeCutting board

Char your serranos and garlic hard, then blend them into a chunky verde that tastes like the real thing

Ingredients

Ingredients

  • FOR THE SALSA:
  • 2 serrano chiles (or more to taste)
  • 1/2 sweet onion (medium sized), roughly chopped
  • 2 cloves garlic
  • 1/3 cup cilantro leaves, firmly packed
  • 2 pound small tomatillos, husks removed, washed well
  • 1 Tablespoon Casa M Spice Co® Chain Reaction®

Method

  1. 01

    Gather and prep ingredients

    8 min

    Remove tomatillo husks, wash well, roughly chop onion.

  2. 02

    Char chiles and garlic in hot skillet

    5 min

    Keep moving to char outside evenly over high heat.

  3. 03

    Blend chiles, garlic, and onion to purée

    2 min

    You're looking for a smooth paste here, no chile chunks — that's where your heat and flavor base live, and you want it integrated. Stop at two minutes and check the texture; if you're still seeing chile seeds or garlic pieces, give it another 30 seconds.

  4. 04

    Char tomatillos in same skillet

    8 min

    Don't overcrowd; keep moving for even char.

  5. 05

    Boil tomatillos briefly with water

    3 min

    Add 1/4 inch water, bring to boil, then turn off heat.

  6. 06

    Let tomatillos cool covered for 10 min

    10 min

    Lid on, pot off burner.

  7. 07

    Blend tomatillos, liquid, Chain Reaction, and cilantro

    3 min

    Pulse to mix but keep visible cilantro specks and tomatillo seeds.

  8. 08

    Taste and adjust seasoning

    2 min

    This is where you dial in the salsa to your taste — serrano heat builds, so go easy if you're unsure, but don't be shy with the Chain Reaction® or cilantro. A pinch of salt and a squeeze of lime at the end will brighten everything up and let you taste what you've really got.

From Mike's Notebook

01

Char the chiles and garlic hard enough to blacken them — the burnt bits are where the flavor lives.

02

Don't skip the brief boil after charring tomatillos; it softens them and pulls out the acid.

03

Pulse the final blend just enough to see cilantro leaves and tomatillo seeds — over-mixing kills the texture.

Nutrition

25 Calories / serving
1 gProtein
0 gTotal Fat
0 gSat. Fat
5 gCarbs
1 gFiber
3 gSugars
60 mgSodium

Estimated · 1 serving · calculated from the ingredient list, not lab-tested.

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