7 tomatillos
10 seranos
5 cloves of garlic
1/4 lime
1/4 teaspoon salt
1/4 cup water
Roast everything under broiler for 15 minutes until browned. Flip half way.
Puree garlic, chilis and water
Add tomatillos and salt and lime
Puree again
Add water to adjust consistency
Mix well, et cool and serve
by LegacyToolCo
9 Comments
Nice, heavy on the Serranos!
have you tried with cilantro added before or is it better w fresh on top?
I live in San Diego – why is it called San Diego style?
Me too! I haven’t tried many taco shop sauces outside San Diego, but this recipe is very similar to the watery hot sauce I love here in SD; especially when it comes in s squeeze bottle. Is this green sauce common in other parts of the country?
I’ve never heard of San Diego style salsa. I’ve lived here for 23 years.
This looks like a lot of seranos. Is the sauce a similar level of spicy to the sauce you get at the taco shops, or would you say this is spicier?
BTW I’m a huge fan of SD Mexican food…
Gonna try this this weekend!
It’s not “San Diego” style. That’s not even a thing lol.
I typically use less garlic, but roast a quarter of an onion too. I add cilantro and a little Knorr de Pollo when blending. My daughter is one of the more evolved “cilantro tastes like soap” people, but she’s fine with it added to my salsas.
10 serranos is gonna be hot AF, so adjust accordingly.