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Mexican salsa verde served
Fresh and piquant tomatillo-based salsa with green chilli and coriander

Mexican salsa verde

Author: Flavelo
Recipes Sauces and Gravies
The soul of 'salsa verde' is the tomatillo, a special vegetable from the nightshade family wrapped in a paper husk. Many think it's a green tomato, but its taste is much more citrusy, tart and fruity. The secret of Mexican cuisine here is roasting: we don't boil, we roast the ingredients. Blackening of the skin is not a mistake, but a flavour enhancer – the smoky, caramelised notes make this sauce irresistible.
🕒 Prep Time 15 mins
🍳 Cook Time 10 mins
⌛ Total Time 25 mins
🍽️ Servings 4 servings
🔥 Calories 25 kcal
🌍 Cuisine Mexican

Ingredients

Equipment Needed

  • Frying pan (preferably cast iron): For roasting the vegetables.
  • Blender or stick blender: For puréeing the sauce.
  • Citrus juicer: For extracting lime juice.

Instructions

1 ✓

Remove the papery husks from the tomatillos and wash them thoroughly in warm water to remove the sticky coating. Cut them in half.

Tip: The sticky layer is a natural protective substance but can taste bitter, so it is important to wash it off.
2 ✓

Heat the oil in the pan until smoking. Throw in the tomatillos, the halved chilli, the quartered onion and garlic cloves.

Tip: Don't keep moving them! Let a dark brown char form on them (Maillard reaction); this gives the smoky flavour.
3 ✓

Roast the vegetables for approx. 5-7 minutes, then turn them over. Take the garlic out sooner, because if it burns, it becomes bitter!

Tip: Remove the chilli seeds after roasting if you like it less spicy. Capsaicin (the hot substance) is concentrated in the pith.
4 ✓

Let the roasted vegetables cool to lukewarm, then put them in the blender. Add the squeezed lime juice and fresh coriander (stalks and all).

Tip: Coriander stalks are full of flavour, it would be a waste to throw them out! The blender will make them disappear anyway.
5 ✓

Blitz the mixture. If you like a rustic texture, just pulse. If you like it creamy, run the machine longer.

Tip: Texture is a matter of taste: chunky salsa 'sticks' better to chips.
6 ✓

Taste it! Now season with salt and pepper. If needed, add more lime juice for acidity.

Tip: Salt brings out flavours, while acid (lime) makes the overall effect 'brighter' and fresher.
7 ✓

Rest in the fridge for at least 30 minutes before serving to let the flavours mingle.

Tip: During resting, the vegetable fibres absorb the spices (diffusion).

Recipe FAQ

It became too sour, what should I do?
Tomatillo is naturally tart. Add a pinch of sugar or honey to restore balance.
Where can I get tomatillos?
At larger markets, delis or in tinned form (in this case no need to roast, just blend).

Ingredients

  • 300 g Tomatillo (fresh, husks removed)
  • 1 bunch Fresh coriander
  • 1 pc Green chilli pepper (Jalapeño or Serrano)
  • 1 pc Red onion (medium)
  • 2 cloves Garlic
  • 1 pc Lime
  • 10 ml Olive oil
  • 1 pinch Salt
  • 1 pinch Freshly ground black pepper