Mexican salsa verde is a type of spicy, green sauce made using tomatillos and chilli peppers. Tomatillos are a kind of small green tomato that originated in Mexico and they have a wonderful sour taste. Although fresh tomatillos are preferable, it may be easier to source tinned tomatillos.
The tomatillo-based Mexican salsa verde dates to the Aztec Empire. Packed with as much provenance and history as our beloved corn tortilla chips. Don’t stop at using it as a dip; why not drizzle it over tacos, burritos, on top of chilaquiles or even to spice up leftovers?
This recipe makes enough for 440gr of salsa or enough for a sharing bowl
260gr or 1 cup of tinned or fresh tomatillos (drained)
50gr of 4tbs of roughly diced green apple
30gr or 2tbs of roughly diced onion
2gr or 1/2 of a garlic clove
10gr or 1 serrano chilli, jalapeño or green chilli
20gr or 8tbs of roughly sliced coriander
6gr or 1 tsp of sea salt
70gr or 4tbs of water
Blend all ingredients until the salsa is well combined but still looks rustic
Taste it and check for seasoning and heat level, if you want it hotter, add more chilli
Pour the salsa in a sharing bowl and serve it with a bowl of tortilla chips
If your Blanco Niño tortilla chips supply is running low, why not swing by your local stockist (check out the handy maphere) or feel free to visit ourshop.