Mexican salsa verde

Ingredients

• 1 kgtomatillos
• 220 gSerrano chillies or other green chillies
• 1 mediumwhite onion
• 1 bunchfresh coriander
• 3garlic cloves
• to tastesalt

Instructions

1. 1

   Cook the tomatillos

   Put the tomatillos and chillies in a saucepan, cover with water and cook until completely tender, about 10 minutes.

2. 2

   Cool the vegetables

   Lift the tomatillos and chillies out of the water and leave them to cool for about 10 minutes. Keep the cooking water.

3. 3

   Blend the first half

   Add the peeled garlic, half the coriander, including its stems, half the chillies and a little salt to a blender. Add a little cooking water and blend for 30 seconds.

4. 4

   Blend the salsa

   Add the remaining coriander, onion, cooked tomatillos, remaining chillies and salt to taste. Blend until the salsa reaches your preferred consistency.

5. 5

   Season and serve

   Taste and adjust the salt, then transfer the salsa to a bowl or jar before serving.

What is Mexican salsa verde?

Salsa verde is a green sauce found in many Mexican meals, commonly made with tomatillos and chillies. This version cooks the vegetables in water before blending them with coriander, onion and garlic.

The tomatillos bring a tart, fruity flavour, while the chillies add heat. Blending in stages gives you some control over both the spice and the final texture.

Nutrition and macros by portion

The nutrition label shows one serving as written: 75 calories, 3g protein, 14g carbs, 2g fat.

The tomatillos provide most of the carbohydrates, while the chillies and coriander contribute smaller amounts. The listed nutrition gives 3 g of protein and 2 g of fat per serving; serve the salsa alongside beans, eggs or another protein-rich food, with vegetables or tortillas to make a more balanced plate.

Choosing the ingredients

Tomatillos: Use firm fruit with a fresh smell, removing the papery husks before cooking. Their tartness is the defining flavour of this salsa.

Chillies: Serranos make a lively, fairly hot salsa, while other green chillies can give a milder or different level of heat. The recipe blends them in two batches, so you can taste before adding the rest.

Coriander: Include the tender stems as well as the leaves in the first blend. They add flavour and are blended into the sauce.

Cook until tender

The tomatillos and chillies should be covered with water and cooked for about 10 minutes, until completely tender. Check them with a small knife; if the tomatillos still feel firm, give them a little longer.

Keep the cooking water when draining the vegetables. A little can loosen the first blend if needed.

Blend in stages

First blend the garlic, half the coriander, half the chillies and a little salt with a splash of water for 30 seconds. This creates a smooth base before the remaining vegetables go in.

Then add the onion, cooked tomatillos and the rest of the coriander and chillies. Blend only until the salsa reaches the consistency you like; stop sooner for a chunkier result.

Adjust the heat and texture

Heat: Chillies vary, so adding them in two batches makes it easier to keep the salsa at a comfortable level of spice. Taste before blending in the second half.

Texture: Add cooking water sparingly if the sauce is too thick. For a thicker salsa, blend briefly and avoid adding extra liquid.

Serving ideas

Serve the salsa with tacos, quesadillas, grilled meat or vegetables, or simply with tortilla chips. Its tangy flavour also works as a fresh topping for beans or eggs.

Taste once more just before serving and adjust the salt if needed. The salsa can be served after blending or chilled for later.

Recipe notes & tips

• Remove the tomatillo husks and rinse away any sticky residue before cooking.
• Keep the cooking water so you can thin the salsa gradually.
• Blend the first mixture for the full 30 seconds before adding the remaining ingredients.
• Add the second half of the chillies gradually if you are unsure about the heat.
• Taste for salt after blending, as the ingredients can change how much seasoning the salsa needs.

Variations

• Milder salsa: Use fewer chillies or choose a milder green variety.
• More heat: Add the chillies in stages and blend in more to taste.
• Chunky texture: Blend in short bursts and stop while some pieces remain.
• Smoother texture: Blend for longer, adding cooking water a little at a time.
• Extra coriander: Add more fresh coriander to taste for a stronger herbal flavour.

Common mistakes to avoid

• Undercooked tomatillos: Cook until completely tender so they blend smoothly.
• Adding too much water: Start with a small splash and add more only if the mixture needs it.
• Over-blending: Stop once the salsa reaches your preferred consistency.
• Too much heat: Blend in the chillies gradually and taste before adding the rest.
• Forgetting the seasoning: Taste the finished salsa and adjust the salt before serving.

How to store

Store the salsa in a clean, covered container in the fridge and use within 3–4 days. Stir before serving; it is usually best served cold or at room temperature rather than reheated.

Frequently asked questions