Spicy Green Sauce

This spicy green sauce is built on fresh tomatillos, and it tastes nothing like the jarred stuff. Sauteed in vegetable stock (barely any oil), the tomatillos cook down with onion, green bell pepper, and garlic until soft, then jalapeno, cilantro, and vinegar go in for a final burst of heat and freshness.

Cumin is the grounding spice here. It adds that earthy, warm undertone that ties the bright tomatillos and sharp jalapeno together. Ten minutes of sauteing gives the tomatillos time to break down and release their natural tartness, which is what makes a good salsa verde different from a generic hot sauce.

The vinegar at the end sharpens everything and helps the sauce keep longer. Serve it warm over enchiladas, alongside grilled chicken, spooned onto tacos, or as a dipping sauce with chips. At barely any fat per serving, you can pour it on generously.

Chef Tips

• Peel and chop the tomatillos while they’re still slightly sticky. That tackiness is natural and rinses off, but it’s easier to chop before washing.
• Adjust the jalapeno to your heat preference. Remove the seeds and ribs for mild heat, leave them in for full fire.
• Sauteing in stock instead of oil keeps this low-fat without sacrificing flavor. The stock adds savory depth as it reduces.
• This sauce thickens as it cools. Add a splash of stock when reheating if it’s too thick.

Variations

• Roast the tomatillos under a broiler before chopping for a smokier, deeper flavor.
• Add a diced avocado to the finished sauce for a creamy green sauce.
• Use serrano peppers instead of jalapenos for a sharper, more intense heat.