Photograph of the finished Salsa verde

Mexico · Sốt xanh tomatillo

Salsa verde

20 min Hands-on time
EasyDifficulty
5 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Tomatillos Tomatillos 14.1 oz
  • Photograph of Chilli Chilli 4
  • Photograph of Garlic Garlic 4 cloves
  • Photograph of Onion Onion 1
  • Photograph of Coriander Coriander 1.1 oz
  • Photograph of Salt Salt 0.3 oz

Method

  1. 1 Peel the thin skin off the tomatillo and rinse off any sticky sap.
  2. 2 Boil the tomatillo and fresh bell peppers in boiling water for 8 minutes, or until they turn a pale green color.
  3. 3 Toast the garlic and onions in a cast iron skillet for 5 minutes until browned.
  4. 4 Blend everything with cilantro and salt until you get a slightly thick sauce, it doesn't need to be too smooth.
  5. 5 Taste to adjust the sourness and saltiness, let cool, then use as a dipping sauce or drizzle over grilled dishes.

With an appliance

  • Oven 22 min

    Replace steps 2 and 3: arrange tomatillo, peppers, onions, and garlic on the top rack at 220 degrees for 10 minutes, then rotate the rack once; this is slightly longer than boiling, but the vegetables are less sour, have slightly charred edges, and you don't need two utensils.

Start cooking