Salsa Verde is the ultimate salsa. Fresh, fragrant and the perfect accompaniment to nachos, steak, chicken, tacos and eggs. And the best part? It takes just minutes to make. The fresh flavours combined with the acidity of the tomatillos make this salsa truly one of kind. A burst of flavour that you will fall in love with. You will be putting this salsa on everything!
I first tried this salsa when a Mexican chef prepared it for me. I was baffled by the small green tomatillos that appeared at first to be green tomatoes but on closer investigation are definitely not from the tomato family. I learned quickly that tomatillos are actually part of the same family of foods as gooseberries. Known in some parts as Mexican husk tomatoes they grow well in warm climates and can be found in grocery stores all over North America. Since I live in a small country town we have purchase ours in Toronto – this batch was from Loblaws at Maple Leaf Gardens. Look for bright green tomatillos, remove husks and wash well to get the sappy residue off. Tomatillos store well in the fridge as long as they are dry. While the tomatillo salsa you’ll find in jars and cans is roasted I much prefer fresh salsa verde. Once you try this recipe I’m sure you’ll agree!
Traditional Salsa Verde (Green Tomatillo Salsa)
8 husked and washed tomatillos
1/2 a jalapeño (or enough to desired level of spice)
1/2 white onion
1 garlic clove
1/4-1/2 tsp salt
juice of 1/2 a lime
Place all ingredients in a Vitamixand slowly turn the speed up till mixture is fully mixed.
Serve immediately or cover and refrigerate for up to a week.
- 8 husked and washed tomatillos
- ½ a jalapeño (or enough to desired level of spice)
- ½ white onion
- 1 garlic clove
- ¼-1/2 tsp salt
- juice of ½ a lime
- Place all ingredients in a Vitamixand slowly turn the speed up till mixture is fully mixed.
- Serve immediately or cover and refrigerate for up to a week.
Serve this salsa verde with fresh chips, make nachos or use it to top your favourite dishes. If you are an avocado lover put half an avocado in the blender with the other ingredients for a creamier, thicker salsa.