Salsa Verde
The Quirky Foodster Team
Ingredients
- Tomatillos, husked — 500 g (1.1 lb)
- Fresh serrano or jalapeño chiles — 2-3
- Garlic cloves — 2
- Fresh coriander — 20 g (3/4 cup)
- Onion, chopped — 1/4
- Salt — 5 g (1 tsp)
Method
- Simmer tomatillos and chiles in a saucepan of water for 8-10 minutes until softened and slightly translucent
- (alternatively, char on a dry comal for a smokier version); drain.
- Combine tomatillos, chiles, garlic, coriander and onion in a blender.
- Blend to desired consistency — chunky or smooth, depending on preference.
- Season with salt to taste.
- Serve immediately or chill briefly before serving.
Cultural Background: A tangy, bright green sauce built on tomatillos and fresh or roasted chiles, salsa verde is one of Mexico's most essential everyday sauces, dating to pre-Hispanic Mesoamerican cooking, used on everything from tacos to enchiladas verdes.
Tips: • Charring the tomatillos and chiles on a comal instead of boiling gives a smokier, more complex flavour. • Adjust the chile quantity to control heat, keeping seeds in for more spice.
Variations: • Add avocado for a creamier avocado salsa verde. • Roast the garlic and onion alongside the tomatillos for deeper flavour.
Storage: Refrigerate in an airtight container up to 5 days.
Reheating: Not applicable; served cold or at room temperature. Nutrition (per serving) Approx. 20 kcal, 0.6 g protein, 0.3 g fat, 3.5 g carbohydrate per 60 ml serving.
FAQs: What is salsa verde traditionally used for? Tacos, enchiladas verdes, and as a general table salsa across Mexican cuisine. Should I boil or char the tomatillos? Boiling gives a brighter, tangier flavour; charring gives a smokier, more complex result — both are traditional depending on region and dish.
- Tomatillos, husked — 500 g (1.1 lb)
- Fresh serrano or jalapeño chiles — 2-3
- Garlic cloves — 2
- Fresh coriander — 20 g (3/4 cup)
- Onion, chopped — 1/4
- Salt — 5 g (1 tsp)
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