Coco Loco in College Station and countless Mexican restaurants in DFW have this green salsa that is amazing. Its spicy and kinda creamy (thicker than other salsas). I think it may be avocado based but I'm really not sure. Anyways, looking for a recipe or maybe even somewhere I can purchase it in San Antonio. There is a void in my life that no other salsa can fill. Anyone have any info?

Assuming your speaking of the typical taqueria spicy green. It's been brought up before So you may search.

Essentially it's just steamed jalapenos and then pureed. Additions can be Serrano for more heat. Some onion, cumin, garlic and or chicken bullion. Add oil if you want the consistency and gives it the familiar color. You can't screw it up.

I can't stop eating it. Ive played around with ingredients and I've never made anything that wasn't awesome. I prefer just jalapenos, onion, and oil. Salt to taste.

I think you're missing the most important ingredient.. Tomatillos

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I think you're missing the most important ingredient.. Tomatillos

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You are mistaking what the OP is talking about. There are absolutely no tomatillos in it.


Here's my version OP,

I'll simmer jalapeos and Serranos with tops and stems removed (seeds are optional as well) along with a couple of garlic cloves in salted water until tender. You can simmer a little onion in there too, but, it's not necessary. Once cooking has finished, take that and put it in a blender or food processor and pulse a few times to desired consistency or pure it if that's what you prefer. Adjust salt as needed. It's literally that simple.

If you want to smooth it out a little, a drizzle of canola or grape seed oil can help, but, don't use a strong oil such as olive. You can throw in some avocado as well if you prefer, but, that will change it up quite a bit.

awesome. Thanks guys. Gonna give it a try this afternoon. I think half the fun is making it my own. appreciate the responses

How much water fido?

and this may be a dumb question but am I leaving some/all of the water when putting in the blender?

I'll have to give Fido's a try...I love the taqueria style green salsa.

I make a green salsa often, but its a little bit more creamy. I will simmer tomatillos (maybe 10-15 depending how big). Put those in a blender and add 2 whole jalapenos (less stems) and maybe a Serrano. Add in a little bit of onion and some avocado. I usually start w/ half an avocado and add in more if I want it a little creamier. Blend it up and add salt to taste. It is really good.

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and this may be a dumb question but am I leaving some/all of the water when putting in the blender?

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Start with no added water and add as needed. It won't take much

Will be making this very soon!

Here you go:

10-12 serranos (stems removed)
3 cloves roasted garlic (roasted garlic is key and works better than raw garlic)
1/2 small white onion (chopped)
1 bunch cilantro
1/4 cup olive oil (yes, you read that right)
2 limes

Heat olive oil up in a frying pan and then add the serranos and onion. Cook until the peppers start to blister and the onion starts to caramelize. Once the peppers are well blistered and the onions have started to caramelize, add to a blender with the garlic, cilantro, juice from the two limes and a couple of tablespoons of the oil from the pan. Puree until smooth and season to taste with salt. If needed, more oil can be added to help puree everything but be careful to not add too much oil in the beginning. You want just enough to allow everything to blend together smoothly.

If you don't want it really spicy, you can substitute jalapenos for the serranos but this stuff is awesome. I work with a lot of hispanics and learned this from them....it does not disappoint.

Have never tried this without tomatillos. Will try, thanks

Go with AustinAgs version. Needs a little acid and he has limes. Good variation is to roast the onion and peppers along with the garlic.

thanks for all the replies! Fido it turned out great, kind of made it my own with jalapenos and a few poblano peppers. Austin Ag Chef your recipe is up next. I'm still amazed every time with how affordable fresh produce

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Go with AustinAgs version. Needs a little acid and he has limes. Good variation is to roast the onion and peppers along with the garlic.

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That happens when you blister the peppers and caramelize the onions in the oil. And why my recipe calls for roasted garlic.

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Here you go:

10-12 serranos (stems removed)
3 cloves roasted garlic (roasted garlic is key and works better than raw garlic)
1/2 small white onion (chopped)
1 bunch cilantro
1/4 cup olive oil (yes, you read that right)
2 limes

Heat olive oil up in a frying pan and then add the serranos and onion. Cook until the peppers start to blister and the onion starts to caramelize. Once the peppers are well blistered and the onions have started to caramelize, add to a blender with the garlic, cilantro, juice from the two limes and a couple of tablespoons of the oil from the pan. Puree until smooth and season to taste with salt. If needed, more oil can be added to help puree everything but be careful to not add too much oil in the beginning. You want just enough to allow everything to blend together smoothly.

If you don't want it really spicy, you can substitute jalapenos for the serranos but this stuff is awesome. I work with a lot of hispanics and learned this from them....it does not disappoint.

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i thought Mexican's used vegetable oil rather than olive oil in their food.

Real Mexicans use lard.

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Real Mexicans use lard.

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True. But if not that, isn't it vegetable oil or vegetable shortening?

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i thought Mexican's used vegetable oil rather than olive oil in their food.

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AustinAgChef lives and works in Austin. Now his recipe may very well suit your taste buds better than anything else posted on here, but, if you are trying to replicate the taco stand stuff exactly it's 4 ingredients. Peppers, garlic, water, and salt. I know that's all they use at Blanco Cafe, Tommy's, Gueros and several other San Antonio institutions we researched coming up with the recipe at Orderup. The ratio of Serranos to Jalapeos (or single variety) is the big variable.

Again, I'm not saying you can't improve on the recipe to your taste i.e. onions, roasted garlic, and charred peppers, etc. That's just not how the restaurants typically make it.

Leave the seeds/membrane in, right?

Reading "simmer" or "boil" in salsa recipes.

Few places I've felt like there was some sweetness. Never could peg it. Wondering if the roasting of the onion or garlic would give it that.

I had some on pizza earlier. Considering brushing my teeth with it later.

I wouldn't think this is considered a salsa but more of a sauce. The peppers need to be cooked.

Do as you wish, but, the recipe I posted will be better than anything else in this thread....whether it's "traditional" or not.

this is very close to my simple recipe I got at a work salsa competition, focus is on taste and very quick/easy:

4 tomatillos
3 japs
1 yellow onion

grilled in very little water to give color

scoop out solids, then pulse a few times with a bunch of cilantro and a scoop of chicken bouillon.

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grilled in very little water to give color

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grilled in very little water to give color

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haha! good chuckle to start the day.

Kind of like this, with a tiny bit of water in the pan, like broiling it on the grill. I'm probably going to skip the water next time and see how it goes:

this thread forced me to make some! can't wait to get home and taste some now that's it chilled. :-)

Coco loco uses mostly jalapeos and salt. Maybe some garlic. No avocados,onions,cilantro and serranos.

Made AustinAg recipe yesterday...only variation is I added 1/2 of an avocado. Turned out great.

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Here you go:

10-12 serranos (stems removed)
3 cloves roasted garlic (roasted garlic is key and works better than raw garlic)
1/2 small white onion (chopped)
1 bunch cilantro
1/4 cup olive oil (yes, you read that right)
2 limes

Heat olive oil up in a frying pan and then add the serranos and onion. Cook until the peppers start to blister and the onion starts to caramelize. Once the peppers are well blistered and the onions have started to caramelize, add to a blender with the garlic, cilantro, juice from the two limes and a couple of tablespoons of the oil from the pan. Puree until smooth and season to taste with salt. If needed, more oil can be added to help puree everything but be careful to not add too much oil in the beginning. You want just enough to allow everything to blend together smoothly.

If you don't want it really spicy, you can substitute jalapenos for the serranos but this stuff is awesome. I work with a lot of hispanics and learned this from them....it does not disappoint.

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Made this today, outstanding results. Thank you!