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La Taqueria Green Sauce

May 8, 2017 By msmart 13 Comments

This is stuff dreams are made of. Or at least really good food memories. Mouth-watering day dreams of dorado carnitas with spicy green sauce oozing from tabletop squeeze bottles. The parking is impossible, the line is long and the plancha is sizzling at this ubiquitous Mexican joint.  La Taqueria, in San Francisco’s Mission neighborhood, has some of the best tacos and burritos of all time. And considering they just won a James Beard award, I’m not the only salsa verde nut who thinks so.

Plastic bottles of this green sauce sit atop every table, and until now we haven’t been able to recreate it at home. The secret is simmering the tomatillos and serranos together until they’re soft, and then purréeing the heck out of them in a high-powered blender, such as a Vitamix. The only other two ingredients are garlic and salt.

Pluck the stems from the serranos before boiling, but other than that they are blended seeds and all. I have another tomatillo salsa recipe that I make continually, but the tomatillos are roasted and the consistency is a little more chunky. This is best pureed to oblivion, into a smooth and creamy bliss. Mix it with sour cream or Mexican crema to top your next batch of chicken enchiladas suizas and let me know how it goes.

Print Recipe
5 from 1 vote

La Taqueria Green Sauce

This salsa verde sits atop every table at La Taqueria in San Francisco's Mission neighborhood.
Prep Time5 mins
Cook Time30 mins
Total Time35 mins
Course: Salsa
Cuisine: Mexican
Author: Marcia W. Smart

Ingredients

  • 1 pound tomatillos husks and stems removed and rinsed (about 8 medium size)
  • 1/4-1/2 pound serranos stems removed (about 3-4 small serranos)
  • 2 garlic cloves minced
  • 1 tablespoon salt

Instructions

  • Place the tomatillos and serranos in a medium-size pot with about a cup of water.
  • Bring to a boil, lower heat and simmer until the tomatillos and serranos are tender, about 25-30 minutes. The tomatillo skins will look stretched and like they're about to burst.
  • Place everything in a high powered blender, such as a Vitamix, and thoroughly mix.

Filed Under: All Recipes, Condiments, Sauces and Salsas, Uncategorised Tagged With: green sauce, La Taqueria, salsa verde

Previous Post: « Weeknight Dinners: May 8-12
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Comments

  1. Dallas

    December 11, 2017 at 3:27 pm

    Marcia – how long does this last in the fridge?

    Thanks much!

    Reply
    • msmart

      December 11, 2017 at 3:53 pm

      Hi Dallas — Officially I should say one week. But we’ve used ours up to a couple weeks after I make it. Although, honestly it doesn’t usually last that long because my husband and son put it on everything!

      Reply
  2. Alexis Paulin

    June 24, 2019 at 2:30 am

    It’s hot! Simple and tasty. My kiddo is happy.

    Reply
    • msmart

      June 24, 2019 at 4:29 pm

      So happy you tried it! My family loves this…if you want to tone down the heat, you can decrease the amount of serranos…

      Happy Summer!

      Reply
  3. jeff Abend

    June 29, 2019 at 12:44 am

    Hi Marcia,
    I eat there often. Been searching the web for years looking for a clone. I often sit and try to figure out what’s in it. Always came up with Tomatillo, Serrano and salt. I always felt there was a little vinegar in there but maybe not. Can’t wait to try this!

    Reply
    • msmart

      June 29, 2019 at 12:46 am

      Can’t wait for you to try it. Let me know what you think…

      Reply
  4. Greg Winkle

    April 12, 2020 at 6:43 am

    5 stars
    Been eating at La Tacqueria for over 20 years. It is simply the best food. I have my sister addicted to the food, now. Thank you!!!

    Reply
  5. Icyjo

    May 14, 2020 at 10:29 pm

    I can’t seem tho find serranos anywhere right now during this pandemic, would jalapenos be ok in a pinch?

    Reply
    • msmart

      May 15, 2020 at 2:39 pm

      Absolutely! Substitute 2-3 jalapenos. Hope you enjoy!

      Reply
  6. Richard Kitzer

    June 4, 2020 at 3:31 pm

    Approximately how many ounces does this recipe make? I want to buy squeeze bottle for it

    Reply
    • msmart

      June 4, 2020 at 3:46 pm

      Hi there,

      I wish I had measured the last time I made this, but I’d say about 1 1/2-2 cups depending on the size of tomatillos and amount of serranos you use. Hope that helps!

      Reply
  7. toni

    June 13, 2020 at 4:46 pm

    ADDICTED to this sauce! I have a glut of tomatillos from my garden right now and was looking for something to do with them. I found it! I have made (seems like) gallons of this since finding your recipe and have gifted small jars to many friends, all of whom love it as much I do. Thank you for sharing!

    Reply
    • msmart

      June 14, 2020 at 10:01 pm

      Love hearing this!!!

      Reply

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Marcia Smart
Marcia Smart is a cooking instructor, recipe developer and food writer who wants to help you make good, simple meals for your family and friends. She craves food that's seasonal and delicious and wants to share it with you. A California girl living in a Houston world with her husband and three children.

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