Mexican Salsa Verde recipe. Made with tomatillos, to many, the Mexican Salsa Verde is synonymous with tortilla chips and nachos. It’s slightly tangy and most definitely packing some heat.
- 5 medium-sized tomatillos
- 3–5 jalapeños (to taste)
- 2 cloves garlic
- 1 small onion
- small handful coriander leaves (cilantro)
- 1 Tbsp EV olive oil
- 1/2 tsp salt
- Place the tomatillos, jalapeños, garlic, onion and coriander leaves (cilantro) into a chopper and chop to a fairly fine paste. You shouldn’t need any water because the tomatillos and onion have a high water content.
- Heat the olive oil on medium high heat in a small/medium frying pan and sauté the salsa verde for just 3 minutes, adding the salt in and stirring to mix.
- Pour out into your warm sterilised jar and leave to cool, with the lid open.
- When cooled to room temperature, close the lid, and store in the fridge for up to 2 weeks.
- Category: Sauces
- Cuisine: Mexican
- Serving Size: makes about 350g (about 12 oz in weight)