Salsa Verde
A classic, tangy Mexican green salsa made from zesty tomatillos, fiery jalapeños, and fresh cilantro.
- 15 min
- 20 kcal / serving
- easy
- vegan
- Protein
- 0.8 g
- Fat
- 0.2 g
- Carbs
- 4.1 g
Allergens: none of the 14 major allergens in the ingredients (to the best of my knowledge)
Ready-made products such as stock, sausages, spice blends or plant-based drinks may contain further allergens or traces – please check the packaging.
Ingredients
6 servings
- 5 pc tomatillos (fresh or canned, husked)
- 1 pc jalapeño pepper (seeded and roughly chopped)
- 1/2 pc onion (roughly chopped)
- 1 pc garlic clove
- 1/2 bunch fresh cilantro
- 1 tbsp lime juice
- 1/2 tsp salt
Method
- Boil fresh tomatillos in water for about 5 minutes until soft and pale (skip this step if using canned tomatillos).
- Drain the cooked tomatillos and allow them to cool down slightly.
- Transfer the tomatillos, jalapeño, onion, garlic, and lime juice into a blender or food processor.
- Blend the ingredients until the mixture reaches your preferred consistency, from chunky to smooth.
- Add the fresh cilantro and salt, then pulse briefly to combine without over-processing the herbs.
- Pour the salsa verde into a bowl and chill in the fridge before serving with tacos or tortilla chips. Makes about 6 servings.
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