The most popular Mexican table sauce.

[@Vemryr]

Ethan "I went to Mexico city" Chlebowski.... Love the videos my guy

[@tomphillips6594]

Drag him

[@karsaurlong]

Manbeast?

[@Vemryr]

@@karsaurlong Manbeast

[@TheSlavChef]

The Moustached BEAST.

[@carlosferrer8097]

As a Mexico City-an, we'll gladly adopt Ethan.

[@dramirezg70]

Ethan is perhaps the only gringo cook enthusiast I've seen in KZbin who gets Mexican cooking techniques right. And that stache is epic.

[@xBrand0n97]

gringo lmao

[@dramirezg70]

@@xBrand0n97 🙂

[@kellymatuszewski0131]

What about rick bayless?

[@DavidRamirez-gk6yi]

@@kellymatuszewski0131 never heard of him. Will check him out.

[@Homer-OJ-Simpson]

@@DavidRamirez-gk6yi Rick bayless is the king of Mexican cooking for gringos. That’s all he does. He has some very successful restaurants (high end) in Chicago and has or had a popular show on PBS

[@albertoramiroruiz4999]

Tip from a Mexican homie: Use equal parts Serrano and jalapeños. I don't know what it does, but it does taste really good.

[@bloodgain]

I always advocate for a mix of peppers in most dishes, especially salsa. It adds complexity.

[@deadfr0g]

3:52 “...and for me, this is gonna be used for a _very special_ video, coming out soon.” Oh my god, you guys. *He’s gonna propose to us.*

[@fireflieer2422]

Hahahahahahaha oh my god i hope so

[@Faris-Sheikh]

LMAO

[@nineshinoda]

As a northern mexican, born and raised in Chihuahua, i gotta say this video made me realize how little did i know about Salsa Verde. I just love how Ethan approaches this salsa with the technique, not sticking to tradition. What a wonderful discovery. Thank you very much, Ethan. Tremendous work!

[@647midsummer7]

We also have salsa verde in Italy, it's made with anchovies, capers and herbs like parsley.

[@647midsummer7]

Of course it's very different from the Mexican sauce

[@Ronoez]

@@647midsummer7 sounds delicious

[@rullmourn1142]

Now I want some, does it have a specific name,

[@647midsummer7]

@@rullmourn1142 Just salsa verde, that's the name

[@NalleSara]

Damn, that sounds delicious, I must try it

[@Exiled_Rouge]

I admire the respect you have for Mexican cuisine.

[@solozaur]

I love salsa verde, I just wish tomatillos were more readily available in my area.

[@grantandeviesplace681]

This is the exact issue I’m having 👎

[@indian4914]

What would happen if replace them with normal tomatoes?

[@tjzambonischwartz]

@@indian4914 then it wouldn't be salsa Verde.

[@indian4914]

I mean will it still be good?.

[@solozaur]

@@indian4914 Despite their similar name the (green)tomatoes and tomatillos are pretty different so you won't get the same taste. Look for canned tomatillos maybe you have more luck finding that.

[@albertogarcia4390]

Want to make it even easier? Just boil your tomatoes (any kind) with your chiles (any kind), after they were boiled, just strain the water, add salt and black pepper to your liking and that's it. This works with aaaaaany kind of combination you want to make, serrano+tomatillo, jalapeño+red tomatoe, habanero+tomatillo, play with it, in a serrano+tomatillo salsa (the most common one), just add 6-8 tomatillos and a handful of chiles for a mexican-level spicy salsa, or just add 3-4 chiles. (That's the way my grandmother and mom taught me) Greetings from Monterrey, N.L., México Ethan, love your work and videos!

[@runakovacs4759]

Does quantity of water affect taste (like for pasta)? Do you skin the tomatoes/dice the paprika beforehand, or after?

[@albertogarcia4390]

@@runakovacs4759 The amount of water does not affect flavour, but it could make it too liquid and it wouldn't stick to your food as you would like and would have to use more salsa on your food and make a mess on your hands hahaha. You don't have to skin the tomatoes or chillies at any time, they are going to be blended and they help you get some thickness on your salsa. Sorry for the lateness on my response, hope you try to make your very own salsa, greetings from Monterrey, Nuevo León.

[@Waltuhbrownie]

It’s so weird when you explain salsa verde because growing up Mexican you just eat but you break it down and give it a beautiful spotlight thank you Ethan 🙏 🥲

[@TheCatWitch63]

We use chicken stock to make salsa verde. The tomatillos, onions, etc., are either roasted on a comal on the stove top, or lightly boiled in a pot of water until they lose a bit of their bright green color, but not for too long, otherwise they become a bit bitter. The piece of resistance for most homemade salsas verdes? A spoon of Maggi or Knorr chicken “bouillon” powder.

[@roryweeding6128]

Knorr “bouillon” makes its way into so many of my dishes. That MSG is too good lol

[@susanholl5994]

Good to know that sometimes the salsa isn't vegetarian. Thanks!

[@HatsuneJavi]

I came to say this exact thing. You definitely need some consomé de pollo in this for optimum taste. Roasted, lightly boiled or even grilled are all great ways to get bring out the flavor. ,

[@jaminwaite3867]

@@susanholl5994 i use the knorr vegetarian/vegetable broth powder to keep it vegan when I make Mexican salsas at home

[@susanholl5994]

@@jaminwaite3867 didn't know there was a vegetarian version. Thanks!

[@Vibes_J]

Here because of Kenji's shout out but staying for the quality

[@alvareo92]

and the equality!

[@rgsmono]

Your vídeos are one of the few I expect the notification to pop up every morning. Very nice production quality

[@thetongueshow]

Ethan Chlebowski: Mustache and Salt Tube.

[@stryker0ae]

Every time I see that thing I expect to see Mario jumping into/out of it.

[@_thomas1031]

Loving these videos breaking down AMAZING spanish and mexican recipes!! I wouldn't be surprised to see you with a million subscribers by the end of the month, the vids are always high quality👌😌

[@EthanChlebowski]

Much appreciated!

[@alondrathebird9654]

I really enjoy the way you approach Mexican cuisine. As someone of Mexican descent, these foods are really close to my heart and your genuine respect for the food and culture is really nice to see.

[@victorzayas2394]

I like making a large batch raw, and then taking small batches and frying them in a pan before use in many Mexican dishes my family enjoys to eat. Really great and versatile salsa! Good job 👍🏻

[@jonesbts6393]

Great video - I love the content, your pacing, and how you point out the possible options or variations depending on taste. I always come away learning something new!

[@sDeezyeazy]

Great video Ethan, love how you're developing your own unique video style

[@tammywines7343]

My hubby is from Mexico city he taught me how to make salsa Verde. I just bought my ingredients, going to make it here in a few minutes. I love spicy foods, mix it in everything .

[@mirellinator]

ethan adding avocado takes this salsa to the next level!

[@netowner666]

That's how taco street vendors cut their guacamole to save on avocado since its pretty freaking expensive here in Mexico

[@jesuzo23]

@@netowner666 i think Mire was talking about adding chopped avocado. What you are talking about is blending the avocado with the tomates to make a salsa de aguacate (in some places they may say is guacamole but it’s not 😂).

[@alvarovazquez525]

Ethan, love the videos! So awesome to see my people's food being represented on this channel in an authentic way. Thanks for doing your research!

[@redpanda456]

I made this, just now. The tomatillos definitely do have a sticky feeling to them, but the residue came off easily in warm water. Thanks for posting this video!!

[@rsiddharth5646]

Do try the Indian mint-corriander chutney (sauce) It's an uncooked sauce which amps up any dish to a 12.5

[@ElLenadorLA]

Awesome Ethan! Born and raised eating and making this my whole life in LA. This is exactly how it’s done.

[@tylerbok6882]

Just has this for the first time and it ELEVATED my game bro

[@garycraigart3579]

I do enjoy your videos but I especially appreciate the great music you play as background. Thanks

[@cmccarrick10]

I've always loved salsa verde, I first learned about it at Chipotle and I always love getting it wherever I see it. I didn't know it was the popular sauce in Mexico!!

[@mexygnome]

Spent a couple years down in Chiapas. I wish I had paid more attention to the the food, and taken notes. Mexico is so unique. Great video!

[@whalewhale1718]

Ethan, you got a shoutout from Kenji!

[@susanholl5994]

Love this stuff! Thanks for teaching us.

[@honeywinston13]

Thank you very much. I really appreciate it that you explain everything very detailed. A lot of interesting facts.

[@elizabethraworth64]

Great timing ! I was just planning my garden for spring. Defiantly will some of these little lovelies.

[@TheMach93]

I come from a Mexican household and we mainly use it by breaking up a whole chicken, pan frying it with a little oil. And then we throw in the sauce and let that cook together for a bit. It makes like this super good chicken stew with the green salsa (add some bouyon for extra flavor). Sauce is also good for bomb chilaquiles!

[@TheSlavChef]

Would give it a try totally! We have something very similar, made with eggplants, peppers and tomatoes, with lots and lots of garlic. Looks very similar. It is called *"kiopolo"*

[@hugoozturk215]

If I’m not mistaken green tomatoes are from the same family with eggplants.

[@TheSlavChef]

Close to potatoes and tomatoes, but it is quite different.

[@charleyu5506]

there is another mexican salsa recipe which also uses zuchinni to make the salsa creamier, pretty interesting thank you for your comment

[@TheSlavChef]

@@charleyu5506 sounds tasty! Will check it out in the internet.

[@UncleRico82]

Perfect, I need some more sauces

[@EthanChlebowski]

Gotta have plenty of sauces on deck.

[@chopin65]

Well done, Ethan. I greatly appreciate your concise presentation. It is well crafted. Dream on. You dream well.

[@mischbeck]

We also have salsa verde in Germany. The dish is called Frankfurter Grüne Soße. Basically it is a special mixture of different herbs with yoghurt and sour cream. Served with eggs and potatoes.

[@MickaelaFrostFit]

That is the perfect salsa consistency right there

[@nouzhan]

My favorite! Thanks for the recipe Ethan; I'll be sure to make it soon :)

[@cfennoy1751]

I didn’t know I needed this video😭. Ethan you are a wizard lol

[@musicfreak1138]

Great video! I like blending in some Mexican crema, an avocado, and some cilantro in mine

[@EthanChlebowski]

Crema + Salsa verde is an incredible sauce, I love adding it to quesadillas.

[@vaughnslavin9784]

I just harvested some Rio Grande tomatillos for this very sauce. Chili Verde is a mainstay in our SW Oregon home.

[@eorganista]

A thing we commonly do in northern aa mexico is grilling and charring the Chiles, tomates and onions. It provides a great flavor.

[@Theblaziken2000]

You said salsa verde and I was immediately like Adam's enchiladas. I have made that recipe like five times and I always had some extra for whatever and I can concur it is useful for many things.

[@rbutternubz]

Hello, I’m from Guadalajara and for a spicy salsa roja like taco stands have you can omit the green chiles for chiles de árbol, that’s how my grandma makes it :)

[@aftereverett]

As a Mexican I agree. We never want salsa much. Salsa verde always. Lol. My mother always said “tomatoes are too sweet” and we never even had Ragu in my house. It was always salty and sour foods. I’m thankful for that, because now I only eat sweets as a real treat and don’t like foods that are too sweet.

[@PhelpsTalks]

Might be a regional thing, but i’ve always added lime to my salsa verde too

[@redpanda456]

Yes, I was thinking of trying that next time.

[@conradvonhotzendorf5134]

it’s very good for marisco dishes

[@HH-le1vi]

I just add lime juice onto whatever I'm eating. Somethings you don't want that lime flavor in.

[@Not2Old4TEch]

I usually add lime if the tomatillos aren't tangy enuf. Rounds out the pucker factor.

[@etherdog]

I like to add a mix of chilies as each variety bring different levels of heat, aroma, and flavor, but this is a good explainer, Ethan!

[@eugeemz]

Looks great, looking forward to that video👍

[@asdfkhieee]

I've made this using 3 jalapenos, if you like spicy food at all I d go with habaneros instead of jalapenos. Jalapenos gave it a nice spice, but just lacked that punch we're used to here in New Orleans. Overall everyone who has tried this salsa has loved it, I've passed this video on to at least 15 people who have tried it and wanted to know how to make it. Go check out Ethan's taco Tuesday playlist, I've made a few of them, and damn they are good.

[@tomudj]

your videos are great! I even love watching the ones for stuff I already know how to make:)

[@babthooka]

Me muero de risa cada vez que dices "salsa verde". :D Se vé muy rico.. ¡Qué aproveche!

[@tietscho]

Very nice. Never had it before. It’s probably very popular in America.

[@ethanspantryreport948]

Ingredient report: Mayo and Pickled Onions were not seen in this video. This has been your ingredient report. I've been pretty busy lately so sorry if I didn't report right away!

[@Shuggies]

Euuuuwahhh Teazzze..!! 😱 I expected that following recipe in this Viseo... 😆🤣 thanks for sharing your recipe ✌😋

[@viancabear]

I like to fry the salsa after I blend it. It thickens it up a bit and I'm not sure why but it entrances the flavors!

[@charleyu5506]

because your adding oil it makes everything taste richer

[@bryanisraw]

This video is on point. Also, if you want a salsa roja, just sub in some dried chiles de árbol for the serranos. Careful though, these tend to be much spicier.

[@voodude8986]

Oh shit was that what I think it was at the end? I gotta say man, as a Mexican that grew up in the States I love your content. You have helped me tweak some family recipes for the better. Thank you!

[@thriftsimple561]

I hope the "special video" is those enchiladas you said are your favorite! Love me some enchiladas.

[@frisco9568]

There are so many salsa verde variations you have no idea🇲🇽🔥

[@kibi.mp4]

Ethan, please do a video on the knives you have and where we could get them!!!

[@danziegner]

I’ve made a million gallons of this green sauce working in restaurants. It’s a good generic chicken enchiladas sauce, but only eaten in Texas north of the border. To make it better, blend in a couple of chipotles in adobo, sauce turns dark, great for pork.

[@ethan_edmunds]

Can't wait to make this!

[@Emperorerror]

Definitely have to try this, just got a gigantic container from my local Mexican place that makes the best, but making my would be awesome

[@Heretic1373]

Love mine roasted and blended.

[@elz37]

Have you ever try purple tomatillos? Roasted on a comal or on a sauce pan (without any water) are kind of sweet

[@Briansawilddowner]

Have you ever tried using half fresh and half roasted tomatillos? I’m curious about whether that would be the best of both, or not enough of either

[@alejandrohernandezcarrillo2436]

You can aldo boil the tomatillos and the peppers, thats also a nice salsa verde for some types of tacos

[@biggdaddy202003]

Fan of the channel been here since you only had 50,000 subs. So nice to see all your hard work pay off as you almost have half a million subs. Just want to point out the fact that tomatillos are not related to and are not tomatoes. The translation is wrong if that is what it means in Spanish. They are actually in the goose berry family. It does matter because there are actual green tomatoes which are often fried and eaten in the south. So to avoid any confusion you might want to clear this up in your next related video.

[@abelg.2718]

Salsa is a staple in my weekly rotation gotta get that spice hell yeahhhh

[@cesaraguilar593]

In my house we make it a lot more watery and we actually boil it some time more after the blending part.

[@AlexChurchMusic]

We definitely need a salsa roja recipe now!

[@recipesunclassified8040]

Was that sandwich a teaser for the next video or just lunch?

[@riubi420]

Excelente... Mejor que varios videos de mexicanos haciendo salsa

[@Jcewazhere]

@Ethan Would using baking soda in addition to, or as a replacement for, salt cut the acidity more? It's sodium bicarbonate so it tastes a bit salty, plus it neutralizes acid.

[@mahdijellali7788]

We have something very similar in tunisa called "grilled salad" I very much reccomend that you taste it (its very smoky and tasty,spicy and highly reccomended)

[@dakotacx]

Would love to see you tackle flautas!

[@ryanlevi6992]

Hey Ethan, great video. I'm wondering why you didn't add some kind of fat component while roasting, I generally find that I get more crispy (umami) bits that way.

[@Aname550]

Bro you got the Kenji seal of approval. Nice work

[@Jamin720]

a super nice consistency for salsa can be achieved by grating tomatoes/tomatillos

[@StopThePrejudice]

You are a young Rick Bayless and I love it!

[@hogue3666]

Now we're gonna need that spicy dark red one because I like mixing them together. :)

[@Strongo-o5p]

Hello Ethan, I stumbeld across a Mole verde. Any ideas on what that is, and where to find it? U are in my top 5 of food youtubers, and ur growing.

[@NalleSara]

It’s made with the same green tomatoes, pumpkin seeds, sesame seeds, poblano and serrano peppers. Different kind of herbs like parsley, coriander, epazote or even lettuce.

[@thomashall2753]

The tomatillo is actually more closely related to the gooseberry than the tomato, and you can kinda tell when comparing them. Just a little fact there 😂 love the recipes! Thanks man!

[@dizzyboy92]

3:45 How do you take away water from the salsa verde?

[@pezboy715]

I came here to say this lol

[@maxturgeon89]

Thanks for the excellent video, I like the clarity and the fact that it's to the point. Not like some other KZbinrs who take 15 minutes to explain how to make homemade vanilla (it's just pods in alcohol)

[@hectorcantu6344]

great now i wanna go to mexico ARE YOU PROUD OF YOURSELF CHLEBOWSKI, ARE YOU?!?!?!?!?!?!?!?!?!?!?!

[@davidlk9103]

I always kick it up with some fresh lime and a splash of Escabeche brine at the end.

[@lecksofthebyr]

Pro tip for tomatillos: In a bowl with hot tap water, submerge all of your tomatillos with the skins on. The hot water will rinse off the sticky residue and clean them. I find this method more helpful and keeps my hands from getting tacky.

[@sujeysayre444]

We typically boil vegetables instead of roasting them. How would they taste different if roasted?

[@bloodgain]

Restaurant pro tip: At many Mexican restaurants, especially those where you find actual Mexicans eating sometimes, if you ask for the "hot salsa", you'll usually get some version of this, usually the roasted kind. Fair warning, though: this is the stuff they give to Mexican customers, so it is "native hot". I like to amuse myself by ordering it and watching the reactions of others who ask if they can try it. Tons of fun at work outings.

[@giuseppe55able]

In India it is called chutney. Sometimes with cilantro or mint leaves

[@Mark-vs9rk]

I've lived in Mexico my whole life and have never heard of this? Please elaborate on the if it's too thin, take away some water method.

[@alvareo92]

If it’s too salty, take away some salt.

[@ethakis]

I don't know what the hell the food you showed near the end was, but omg it made me hungry.

[@pankajevandutta4226]

Ethan did you try putting a few raw tomatillo when processing the roasted savory melange? The color would be vibrant.?...

[@shrewdcritic83]

Love that sauce

[@drewwoo]

Pro tip for this salsa. Add an 1/8th of a teaspoon of Xhantham gum while blending to make the salsa hold better and not run off chips.

[@charleyu5506]

Unneccesary if you're experienced with salsa making you can hit that perfect texture by adjusting the tomatillos

[@trao192]

does removing the skin from the pepper make it smoother and have a better texture?

[@darint07]

That didn't happen to be a torta did it? Yum! I love the pastor/milanesa combinacion!