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La Taqueria Green Sauce

May 8, 2017 By msmart 2 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

La Taqueria Green Sauce

Prep 5 mins

Cook 30 mins

Total 35 mins

Author Marcia W. Smart

This salsa verde sits atop every table at La Taqueria in San Francisco's Mission neighborhood.

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

  1. Place the tomatillos and serranos in a medium-size pot with about a cup of water.
  2. 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.
  3. Place everything in a high powered blender, such as a Vitamix, and thoroughly mix.

Courses Salsa

Cuisine Mexican

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

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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

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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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