Salsa Verde

Ingredients

• 1/2yellow onion, roughly chopped
• 567 g (1 1/4 lb)tomatillos
• 1poblano pepper
• 2, stems removedjalapeños
• 1, stem removedserrano pepper
• 4, skins removedgarlic cloves
• 1 small bunch, tops onlycilantro
• 1/4 tspcumin
• 1 tspsalt
• 1/2, juicedlime

Instructions

1. 1

   Wash the produce

   Wash all the produce.

2. 2

   Clean the tomatillos

   Remove the husks from the tomatillos, wash them with a vegetable wash and rinse with water.

3. 3

   Char the vegetables

   Cook the tomatillos and poblano pepper in a cast-iron skillet over medium-high heat until char marks appear on their sides.

4. 4

   Prepare the poblano

   Remove the stem and seeds from the poblano pepper.

5. 5

   Seed the serrano

   Remove the seeds from the serrano pepper.

6. 6

   Seed the jalapeños

   Keep the seeds in half a jalapeño and discard the seeds from the rest.

7. 7

   Blend the salsa

   Put everything in a blender, or use an immersion blender or food processor, and pulse until smooth.

8. 8

   Transfer to a container

   Transfer the salsa verde to an airtight container.

9. 9

   Chill before serving

   Chill in the fridge; it is best served after 24 hours.

What is salsa verde?

Salsa verde means green sauce, and in Mexican cooking it often refers to a sauce made with tomatillos. This version combines them with fresh chillies, cilantro, garlic and lime.

Charring the tomatillos and poblano adds a roasted note, while blending gives the salsa a smooth, scoopable consistency. Use it as a dip or as a bright topping for Mexican-inspired dishes.

Nutrition and macros by portion

The nutrition label shows one serving as written: 7 calories, 0g protein, 1g carbs, 0g fat.

The tomatillos and onion provide most of the carbohydrates, while the recipe contains little fat and only small amounts of protein. Pair a portion with beans, eggs or another protein-rich filling in tacos to make a more substantial plate.

Choosing the chillies

Jalapeños: Keeping the seeds in half a jalapeño gives the salsa some heat, while removing the rest keeps it adjustable.

Serrano: This recipe removes its seeds, too. For a milder result, take care to remove all the seeds and inner ribs; for more heat, retain some seeds.

Getting a good char

Tomatillos and poblano: Use a cast-iron skillet over medium-high heat and cook until char marks appear on the sides. The recipe does not specify a cooking time, so use the visible browning as your cue.

Work in a single layer if the skillet is crowded, so the vegetables can make contact with the hot surface rather than steaming.

Blending to the right texture

Smooth salsa: Pulse the ingredients in a blender until the mixture is smooth, stopping to scrape down the sides if needed.

Other equipment: An immersion blender or food processor can also be used. Take care when blending the warm charred vegetables and follow your appliance's instructions.

Why the chilling time helps

Resting: The salsa can be served after chilling, but the recipe recommends waiting 24 hours for the best result. This gives the ingredients time to mingle.

Plan ahead: Make it the day before you want to serve it, then keep it covered in the fridge.

Serving ideas

For dipping: Set out the salsa with tortilla chips as an appetiser.

For a topping: Spoon it over tacos or enchiladas, or serve it alongside a meal for a fresh, tangy contrast.

Recipe notes & tips

• Remove the tomatillo husks before washing the fruit.
• Char the tomatillos and poblano until you can see marks on their sides.
• Adjust the chilli heat by changing how many seeds you keep.
• Pulse rather than blending continuously so you can check the texture.
• For the recommended flavour, chill the salsa for 24 hours before serving.

Variations

• Milder salsa: Remove all the jalapeño and serrano seeds before blending.
• Hotter salsa: Keep more of the chilli seeds when preparing the peppers.
• Chunkier texture: Pulse briefly and stop before the mixture becomes completely smooth.
• Extra lime: Add more lime juice to taste for a sharper finish.
• Chipotle note: Blend in a little chipotle for a smoky variation.

Common mistakes to avoid

• Leaving the husks on: Remove them before cleaning the tomatillos.
• Skipping the char: Cook the tomatillos and poblano until char marks appear on their sides.
• Too much heat: Remove the seeds from the chillies before blending, then taste and adjust next time.
• Over-blending: Pulse and check the texture as you go.
• Serving straight away: Chill the salsa, ideally for 24 hours, as recommended in the recipe.

How to store

Keep the salsa in an airtight container in the fridge and use it within 3–4 days. Stir before serving; serve chilled or let it stand briefly at room temperature.

Frequently asked questions