Walnut Soup
30 min · 308 kcal · Snacks · Mexican
Mexican
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.
Method
- 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.
- 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.
- 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.
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105kcal
3gprotein
20gcarbs
3gfat
6gfibre
Computed from the ingredients against a food database, not estimated. The full nutrient table is in the app.
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