1. Recipes
  2. Mexican
  3. Salsa Verde

Salsa Verde

The classic Mexican green table salsa: tomatillos and serrano chilli simmered until soft, then blended with raw white onion, garlic and coriander into a tart, spicy sauce for tacos, eggs or grilled meat.

SidesVeganUnder 400 kcalUnder 30 min
20 min10 prep · 10 cookEasy105 kcalper serving
Salsa Verde

Instructions

  1. Peel the papery husks from 250 g of tomatillos and rinse them under warm water, rubbing to remove the sticky resin on the skins, leave it on and the salsa tastes soapy.
  2. Put the tomatillos and 1 whole serrano chilli, stem removed, in a small saucepan and add just enough cold water to cover. Bring to a gentle simmer over medium heat and cook 8-10 minutes, turning once, until the tomatillos have turned from bright to dull olive green and are soft but not burst.
  3. Lift the tomatillos and chilli out with a slotted spoon into a blender jug, keeping the cooking water in the pan. Let them sit 2 minutes so the steam escapes and the blender does not spit.

3 more steps in Feat

Cook it step by step, scale it to your servings, save it to your favourites, and log it in one tap.

Open in Feat, it's freeiPhone · App Store

Per serving

105kcal
3gprotein
20gcarbs
3gfat
6gfibre

Computed from the ingredients against a food database, not estimated. The full nutrient table is in the app.

Was this recipe useful?

More like this

3 more steps in the app

Open in Feat