Mexican Salsa Verde
This is my mother’s recipe for Mexican salsa verde. She cooks the tomate verde and other ingredients only half way through, and adds fresh onion to the mix for a fresh result. Do not over process, as the beauty of a good salsa also lies in the texture.
Ingredients
- 330 g green tomatillo (tomate verde)
- 1-3 green chiles (halved and seeded)
- 1 clove garlic
- 15 g fresh cilantro (leaves & stalks)
- 180 g while onion (cut into three parts)
Instructions
- 1
In a medium saucepan, add your tomate verde, garlic clove, 1/3 of your onion and the chili. Add enough water just to cover it, and bring to a boil over medium/high heat. Simmer for 6-7 minutes over low heat.
- 2
Drain your tomate verde and accompanying ingredients and place in a food processor, with the additional raw onion, fresh cilantro and ½ tsp. salt to start (do not add extra water). Pulse a few times, making sure not to over-process in order to avoid a foamy salsa.
- 3
Serve straight away, or store in an airtight container in the fridge for up to three days.
Cook it from the original
This recipe comes from gnom-gnom.com. Their page has the author’s own photos, notes and tips — the best place to cook it from.
Open the recipe on gnom-gnom.com