Salsa Verde (Green Tomatillo Salsa) by The Mexykan

This easy recipe for salsa verde or green tomatillo salsa has a fabulous fresh flavour that will add zip to grilled meats, tortilla wraps or even scrambled eggs.

The Mexykan Salsa Verde Photo Credit Lizabeth Eva Rossof

The Mexykan Salsa Verde Photo Credit Lizabeth Eva Rossof

The Mexykan Private Chef Services in Puerto Escondido

It’s not very often you get to enjoy a fantastic food, great company and an unbelievable view at the same time. But on a recent trip to Puerto Escondido, I was invited for cocktails, appetizers and dinner at a friend’s villa on a beautiful stretch of beach about an hour outside of town.

While we sipped margaritas and snacked on salsa verde and home-made tortilla chips, Chef Tony aka The Mexykan created a delicious meal of ultra fresh seafood pasta, while a technicolour sun set on the Pacific Ocean. It was one of those evenings where you were convinced there was no place more beautiful in the world.

La Parota beach on the coast of Oaxaca Mexico

La Parota beach on the coast of Oaxaca Mexico

Since then, I’ve often seen Tony shopping for fresh fruit and veggies in the Benito Juarez Market in Puerto Escondido and we’ve chatted about mescal, Oaxacan cuisine and coffee. Fact is, in Puerto Escondido, if people aren’t talking about real estate, they’re usually talking about food.

Each time we’ve talked, I’ve been intrigued by what he’s up to in his kitchen. Each time I saw him, I’d hint around asking for a recipeto share with A Taste for Travel readers.

Salsa Verde Mexicana from Puerto Escondido Oaxaca

So, I’m happy to announce that we now have a recipe for you to try straight from The Mexykan kitchen. This recipe for Salsa Verde Mexicana is actually one of the recipes featured in his popular Traditional Mexican Salsa Cooking Demonstration Class, offered in Puerto Escondido. It features tomatillos ( also known as miltomates), onion, garlic and chile and is easy to whip up for your next party or gathering.

You can also use salsa verde as a topping for chicken, chilaquiles, tacos and well you get the idea, it’s a versatile salsa that’s a staple in Mexican cooking.

 

Chef Tony aka The Mexykan shopping at Benito Juarez Market in Puerto Escondido Credit Brian Overcast

Chef Tony aka The Mexykan shopping at Benito Juarez Market in Puerto Escondido Credit Brian Overcast

Key Ingredients for Salsa Verde

The most important ingredient in an authentic salsa verde is the tomatillo. Also known as the Mexican Husk Tomato, a miltomate and a tomate verde, this round green fruit is packed with nutrition and flavour.

A member of the nightshade family, tomatillos grow on small plants and each of the round fruits is wrapped in a papery husk which MUST be removed prior to eating. The tomatillos in the above photo have had their husks ( also known as lanterns) removed.

Are Tomatillo Plants Poisonous?

The husk (lantern), leaves, and stems of the tomatillo plant are toxic, so after husking a tomatillo, be sure to wash your tomatillos thoroughly to remove the sticky substance on the fruit.

You might also want to wear gloves if you don’t want the stickiness to get on your hands. But don’t worry if you do.

The sticky residue on tomatillos isn’t dangerous — its actually a substance known as withanolides, a naturally occurring chemical compound found within the family of nightshade plants. Scientists believe the sticky substance may act as a deterrent for feeding insects while the fruit is ripening.

That’s a good thing.

I’ve never peeled off a husk and discovered a huge bug lurking inside a tomatillo or seen any signs of insect infestation.

Tomatillos known as miltomate in Guatemala

Tomatillos are known as miltomate in Guatemala and Mexico

What is the Flavour of a Tomatillo?

What does a tomatillo taste like? Tomatillos are tart, acidic and slightly herbal in taste. The riper they get, the less acidic they taste. When shopping for tomatillos in the market, look for fruit with loose lanterns. The husk should be puffy and have pulled away from the fruit. The husk should be easy to peel off.

The fruit of a ripe tomatillo  is dark green rather than white.  When ripe, they remain firm and don’t soften like a tomato. They store remarkably well — up to three weeks in a cool area.

Making Salsa Verde Mexicana

Versatile with just the right amount of kick, salsa verde is a staple in every Mexican kitchen. It’s fantastic for topping on chilaquiles, scrambled eggs, grilled chicken or tacos and also mades a great dipping salsa for tortilla chips. Plus, it stores for several days in the fridge.

The Mexykan Salsa Verde Photo Credit Lizabeth Eva Rossof

The Mexykan Salsa Verde Photo Credit Lizabeth Eva Rossof

This recipe straight from The Mexykan Cooking Class is guaranteed to be a hit at your next BBQ or holiday party.

If you try this recipe, please rate it and share your comments below.  I’d love to hear from you! You can also FOLLOW ME on FACEBOOK, TWITTER, INSTAGRAM and PINTEREST for more authentic recipes from around the world.

5 from 4 votes
The Mexykan Salsa Verde Photo Credit Lizabeth Eva Rossof
Salsa Verde (Green Tomatillo Salsa)
Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
 

This easy recipe for green tomatillo salsa, from The Mexykan Cooking Class, has a fabulous fresh flavour that will add zip to grilled meats, tortilla wraps or even scrambled eggs.

Course: Appetizer
Cuisine: Mexican
Keyword: easy appetizer, salsa verde, tomatillo
Servings: 4 servings
Calories: 24 kcal
Author: The Mexykan (Puerto Escondido)
Ingredients
  • 1.5 cups tomatillos or miltomate husked, cleaned and rinsed
  • 1/4 cup white onion chopped
  • 3 stalks cilantro roughly chopped
  • 1 Chile Tusta 4 or to taste whole, stems removed ( or chile serrano)
  • 1 clove garlic whole
  • 1/2 tsp Salt to taste
Instructions
  1. Cover tomate verde, chiles and garlic with just enough water to cover in small sauce pan.
  2. Simmer until the tomate verde starts to turn a drab olive colour. Be sure not to overcook.
  3. Let cool for a few minutes.
  4. Strain the ingredients reserving the water.
  5. Place the salt, tomato verde, peeled garlic, cilantro and chiles into a blender jar, food processor or molcajete (Mexican mortar and pestle).
  6. Blend to a rough textured sauce, add reserved water as needed.
  7. Garnish with chopped white onion.
  8. Salt to taste .
Recipe Notes
  • Don't overcook the tomatillos! They should still have a bright green colour
  • The amount of hot chile you use depends on your heat tolerance. Start by adding just one and work up from there.
  • If the salsa verde is excessively tart to your taste, try adding a small amount -- up to 1/2 tsp - of white sugar. 
  • Yield 1 cup
Nutrition Facts
Salsa Verde (Green Tomatillo Salsa)
Amount Per Serving
Calories 24
% Daily Value*
Sodium 329mg 14%
Potassium 147mg 4%
Total Carbohydrates 4g 1%
Dietary Fiber 1g 4%
Sugars 2g
Vitamin A 2.1%
Vitamin C 9.8%
Calcium 0.3%
Iron 1.7%
* Percent Daily Values are based on a 2000 calorie diet.

The Mexykan Cooking Class, Market Tours and Private Classes

The  details of this fun demonstration cooking class include the opportunity to:

1. Watch, learn the techniques and taste six traditional Mexican salsas prepared by a trained chef.

2. Participate in a “Roll Your Own Taco Party” featuring six traditional Mexican salsas such as this salsa verde.

3. Enjoy fresh guacamole, corn chips, Oaxacan black beans and classic Mexican red rice.

4. Indulge in complimentary, refreshing Margaritas or ice-cold Mexican beer.

5. Sample a rare small-batch mezcal tobalá

6. Sip unlimited ice-cold  Mexican agua fresca (fresh fruit water).

7. Cool off with a frozen Mexican nieve, ice or granita

8. Get a printed copy of all of the Mexican Salsa recipes.

If you’d like to register for the class in Puerto Escondido, please visit WWW.THEMEXYKAN.COM for reservations or visit The Mexykan Facebook page

Sign up for the A Taste for Travel newsletter below and you’ll even receive a free gift at the class. You can also register by email: chef at TheMexykan.com


Originally published in November 2015.
Updated: November 21, 2018

Michele Peterson
Michele Peterson
Dividing her time between Toronto, Mexico and Guatemala (or the nearest tropical beach), Michele Peterson is an award-winning writer, blogger, editor and publisher who specializes in travel, cuisine and luxury lifestyles.
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Showing 12 comments
  • Culture Tripper
    Reply

    Oh my, what gorgeous photos. The salsa looks mouthwatering. It would be worth the trip to Puerto Escondido to take a Mexykan cooking class or to get the specific fresh ingredients at the market. I’ve never heard of a tomato that had to be husked, or ChileTusta. I’m sure the produce tastes amazing, ripened by the Mexican sun!

    • Tony aka The Mexykan
      Reply

      Hi Culture Tripper. The tomatillo is actually not a tomato at all.
      (Physalis philadelphica) is the scientific name of the plant.
      https://www.tripadvisor.co/LocationPhotoDirectLink-g153373-d7310655-i124560407-The_Mexykan_Cooking_Classes_Market_Tours-Puerto_Escondido_Southern_Mexic.html

      Chile tuxta is a chile that is native to the coastal region here in Oaxaca.
      It’s very picante and quite beautiful too.

      Here is a photo take by Belem, a cooking class guest from Azerbaijan.
      http://www.tripadvisor.com/LocationPhotoDirectLink-g153373-d7310655-i124560400-The_Mexykan_Cooking_Classes_Market_Tours-Puerto_Escondido_Southern_Mexic.html

      I’d be more than happy to give you an insiders perspective on the local market here in Puerto Escondido.
      www.themexykan.com is my website when you are ready to take a cooking class.

  • Tony
    Reply

    Thanks Michele for the awesome blog post about the Mexican cooking classes, the market tours, the private chef service and supper club events that I hold throughout the year. It’s been a labor of love following these dreams for nearly 30 years in the hospitality business. Preserving and sharing Mexican culinary traditions is a very fulfilling and rewarding experience. I love being able to directly share and teach the world class gastronomic history of Mexico with everyone interested. I thank you and am very grateful to you for helping to share my passion for food and hospitality with others from around the globe. I look forward to cooking for you again and again!

  • Hannah
    Reply

    The view looks amazing- great photo! Sounds a fantastic evening

  • Chandi
    Reply

    I love salsa verde and I love Mexico. Your post makes me want go there now. 🙂

    Chandi
    http://paradiseofexiles.com/

  • Megan | Traveling Nine to Fiver
    Reply

    Looks tasty. I love a good tomatillo sauce and even more so bringing home recipes from my trips. Thanks for sharing.

  • Lee from EatTravelCook.com
    Reply

    Michele, what timing you have! I make several types of salsa myself, including tomatillo very similar to this recipe. Been making salsa for years, way before most people in the US even knew what a taco was! I have been craving REAL Mexican food for several weeks now and have this week made up my mind to get to Mexico for a few weeks this winter. I’m like you: I travel for the food. Where in Mexico do you recommend I not miss? Sounds like I need to take one of the Mexykan’s classes at the very least.

    • Michele Peterson
      Reply

      If you love fresh food markets, beaches and relatively low prices, it’s worth checking out Puerto Escondido. Do you have a fave place you already like?

  • Brittany Quaglieri | Transformed Thru Travel
    Reply

    I’m trying this recipe ASAP!

  • Lara Dunning
    Reply

    I LOVE verde salsa!! Thanks for sharing. Food is such a great way to experience other cultures.

  • Amanda Williams
    Reply

    Looks delicious – thanks for sharing.

  • Rebecca | Our Streamlined Life
    Reply

    This looks delicious! I’m super hungry now 🙂

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