Salsa Verde (Mexican, with tomatillos)
Fresh, tangy, and slightly spicy salsa verde – perfect for tacos, nachos, burritos, and bowls. You can prepare it cooked (classic) or roasted (for a richer roasted flavor).
Ingredients
- 500 g tomatillos (remove peel, wash well)
- 1–2 jalapeños (or serrano), depending on spiciness
- 1/2 onion (white/red), roughly chopped
- 1-2 cloves of garlic
- 1 handful of coriander (approx. 20–30 g, including tender stems)
- 1–2 tablespoons lime juice
- 1/2 tsp salt (more to taste)
- 1 pinch of sugar (if very sour), 2-3 tablespoons of water for dilution
Roasted Salsa Verde (more aroma, slightly smoky)
- Roasting: Roast tomatillos, jalapeños, onion, and garlic in a very hot pan (without oil or with very little oil) until distinct roasted aromas develop ( 8–10 minutes ). Alternatively, roast in the oven at 220°C for approximately 12–15 minutes .
- Mix: Blend roasted ingredients with coriander, lime and salt.
- Finish: Optionally add 1-2 tablespoons of water until the desired creaminess is reached.
Professional tips
- Control the spiciness: For mild jalapeños, remove the seeds/inner membranes; for spicy, leave them in.
- Too sour? Balance it with a pinch of sugar or a little more onion.
- Too thin? Dilute for a shorter time or simmer the salsa gently for 2-3 minutes.
- Important: Wash tomatillos very well (remove the sticky layer), otherwise they may taste bitter.
durability
Airtight storage in the refrigerator: 4–5 days . Suitable for freezing: up to 2–3 months (coriander flavor will become slightly milder).