Illustration — recipe images on Disharoo are AI-generated, not photographs of the finished dish. How these recipes are made
Salsa Verde
Mexican green salsa with tomatillos, serrano chilli and coriander — tart, spicy and endlessly versatile.
Ingredients
Instructions
Place tomatillos, chillis, onion and garlic on a baking tray.
Roast at 220C for 15 minutes until charred and soft.
Cool slightly, blend with coriander and salt until slightly chunky.
Heat oil in a pan, add blended salsa and fry 3 minutes until darkened.
This frying step deepens the flavour and sets the colour.
Cool and refrigerate — salsa verde keeps 5 days.
Serve with tacos, enchiladas, or simply with chips.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.
