Salsa Verde
Mexican green salsa with tomatillos, serrano chilli and coriander — tart, spicy and endlessly versatile.
Total time
25 min
Prep
5 min
Cook
20 min
Difficulty
easy
Cuisine
Mexican
vegetarianvegangluten-free
Ingredients
600gtomatillos, husked
3serrano chillis
1white onion, quartered
4 clovesgarlic
1 large handfulfresh coriander
1 tspsalt
1 tbspvegetable oil
Instructions
1
Place tomatillos, chillis, onion and garlic on a baking tray.
2
Roast at 220C for 15 minutes until charred and soft.
3
Cool slightly, blend with coriander and salt until slightly chunky.
4
Heat oil in a pan, add blended salsa and fry 3 minutes until darkened.
5
This frying step deepens the flavour and sets the colour.
6
Cool and refrigerate — salsa verde keeps 5 days.
7
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.
Calories
95
Protein
2.1g
Fat
5g
Carbs
12.4g
Fiber
3.5g
Sodium
483mg
Reviews
Leave a review
★★★★★
No account needed to post. New reviews are checked before they appear publicly.