Servings: bowl
Salsa Verde
Bright, spicy, and fresh – this classic Mexican salsa verde is made with roasted tomatillos, green chili, and coriander. Perfect with tacos, grilled meats, or as a dip for chips.
Ingredients
- 300 g canned tomatillos drained weight
- 30 g jalapeño or serrano chili 1–2 pieces
- 10 g garlic 2 cloves
- 10 g fresh coriander small handful
- 20 g finely chopped onion approx. 2 tbsp
- 2 g salt approx. ½ tsp
- 15 g lime juice approx. 1 tbsp
Instructions
- Drain canned tomatillos and rinse briefly under cold water to remove tinny flavor and excess brine. Pat dry.
- Roast tomatillos, chili, and garlic in a dry, hot pan for 4–6 minutes until charred and slightly softened.
- Crush salt and garlic into a paste using a mortar and pestle (or blend).
- Add chili and crush/blend coarsely.
- Add tomatillos one at a time and crush/blend to your preferred consistency.
- Stir in onion and coriander.
- Season with lime juice and adjust salt if needed.
- Serve with tacos, chips, grilled fish, chicken, or vegetables. Keeps for 2–3 days in the fridge.