Salsa Verde (Green Tomatillo Salsa)
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.
Prep Time10 minutes mins
Cook Time10 minutes mins
Total Time20 minutes mins
Course: Appetizer
Cuisine: Mexican
Servings: 4 servings
Calories: 24kcal
Cost: $5
- 1.5 cups tomatillos or miltomate husked, cleaned and rinsed
- 1/4 cup white onion chopped
- 3 stalks cilantro roughly chopped
- 1 chile tusta or serrano 4 or to taste whole, stems removed (or chile serrano)
- 1 clove garlic whole
- 1/2 teaspoon salt to taste
Cover tomatillos, chiles and garlic with just enough water to cover in a small sauce pan.
Simmer until the tomatillos start to turn a drab olive colour. Be sure not to overcook. They should be soft but not mushy.
Let cool for a few minutes.
Strain the ingredients reserving the water.
Place the salt, tomatillos, peeled garlic, cilantro and chiles into a blender jar, food processor or molcajete (Mexican mortar and pestle).
Blend to a rough textured sauce, add reserved water as needed.
Garnish with chopped white onion.
Salt to taste .
- 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 teaspoon - of white sugar.
- Yield 1 cup
Nutritional information is provided as a courtesy and is not guaranteed to be accurate. It is created by online calculators and although we attempt to provide accurate nutritional information, the figures are only estimates.
Calories: 24kcal | Carbohydrates: 4g | Sodium: 329mg | Potassium: 147mg | Fiber: 1g | Sugar: 2g | Vitamin A: 105IU | Vitamin C: 8.1mg | Calcium: 3mg | Iron: 0.3mg