Salsa Verde Recipe

Ingredients

• 567 g (1 1/4 lb)tomatillos or green tomatoes
• 1white onion
• 4serrano chillies
• 4 clovesgarlic
• 12 sprigsfresh coriander
• 30 ml (2 tbsp)cooking oil
• 7.5 ml (1 1/2 tsp) plus to tastesalt

Instructions

1. 1

   Prepare tomatillos

   Remove the papery husks from the tomatillos, then rinse away the sticky residue.

2. 2

   Quarter onion

   Cut the onion into quarters.

3. 3

   Add ingredients

   Put everything except the coriander and salt in a large pot, then add enough water to just cover.

4. 4

   Simmer vegetables

   Bring the pot to the boil, then lower the heat and simmer for 10 minutes.

5. 5

   Blend the salsa

   Blend the cooked ingredients with the coriander and cooking water until smooth, about 30 seconds.

6. 6

   Heat the oil

   Heat 30 ml (2 tablespoons) of cooking oil in the pot.

7. 7

   Return salsa

   Pour the blended salsa into the pot with the hot oil.

8. 8

   Simmer again

   Reduce the heat and simmer the salsa for 20 minutes.

9. 9

   Season to taste

   Stir in the salt and add more if needed.

What is salsa verde?

Salsa verde means “green sauce” and is a familiar part of Mexican cooking. Its bright colour and tangy flavour come chiefly from tomatillos, with chillies bringing the heat.

This version cooks the vegetables before blending and simmers the finished sauce in oil. That gives it a smooth texture and a more rounded cooked flavour than a raw salsa.

Nutrition and macros by portion

The nutrition label shows one serving as written: 28 calories, 1g protein, 5g carbs, 0g fat.

The tomatillos contribute most of the carbohydrates, while the chillies, onion and coriander add smaller amounts. The oil supplies the fat, and the vegetables provide only a modest amount of protein; serve the salsa with beans or another protein-rich dish and a filling grain or tortilla to make a more balanced plate.

Choosing the ingredients

Tomatillos: Their tart, fruity flavour is the classic base. Green tomatoes are offered as an alternative, though the result may taste less tangy.

Chillies: Serranos give the sauce its warmth. Leave them whole for a gentler result or add fewer; take care when handling and avoid touching your face.

Cook before blending

Even cooking: Cut the onion into quarters as directed, and keep the tomatillos and chillies in the pot with it. Add only enough water to cover the ingredients.

Simmering: Once the pot boils, cook the vegetables for 10 minutes. They should be softened enough to blend smoothly.

Blend and finish in oil

Blending: Add the coriander after cooking and blend with the cooking water until smooth, for about 30 seconds. Start carefully with hot ingredients and follow your blender’s instructions for blending warm liquids.

Finishing: Pour the blended sauce into the pot with the hot oil, then simmer for 20 minutes over reduced heat. Stir as needed to prevent it catching on the bottom.

Check the texture and seasoning

Consistency: The sauce should be smooth after blending. The amount of cooking water controls how loose it is, so use the water from the pot rather than adding extra liquid by default.

Seasoning: Add the stated salt at the end and taste before adding more. The sauce should taste lively and savoury, without the salt obscuring the tomatillo’s tang.

Serving ideas

As a dip: Serve the salsa with tortilla chips or spoon it over tacos and quesadillas. Its acidity works especially well alongside rich or savoury fillings.

At the table: Offer it as a condiment with Mexican-style meals, adding a little at a time if guests have different preferences for heat.

Recipe notes & tips

• Rinse tomatillos well after removing their husks to wash away the sticky coating.
• Use only enough water to cover the vegetables so the salsa does not start overly diluted.
• Blend hot ingredients cautiously and keep the blender vented according to its instructions.
• Adjust the number of serranos to suit your preferred heat level.
• Taste after the final simmer before adding extra salt.

Variations

• Use green tomatoes: Swap them for the tomatillos for the alternative specified in the recipe.
• Milder salsa: Use fewer serranos to reduce the chilli heat.
• Hotter salsa: Add more chillies if you want a spicier sauce.
• Chunkier finish: Blend for less time and stop while some texture remains.
• Coriander-forward: Blend in the full 12 sprigs for a fresh herbal note.

Common mistakes to avoid

• Skipping the rinse: Tomatillos can retain a sticky coating, so rinse them after removing the husks.
• Adding too much water: The sauce can turn thin; add just enough to cover the ingredients.
• Blending without care: Hot liquid can build pressure, so use a vented lid and follow the blender’s instructions.
• Leaving the sauce unattended: It may catch during the final simmer; stir occasionally.
• Over-seasoning early: Salt at the end, then taste and adjust gradually.

How to store

Cool the salsa promptly and keep it in a covered container in the fridge for up to 4 days. Reheat gently in a saucepan, stirring, or serve it cold; discard it if it has been left out for an extended period.

Frequently asked questions