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?
EASY
440g / SHARING BOWL
10 MINS
INGREDIENTS
- 260gr or 1 cup of tinned or fresh tomatillos, drained
- 50gr or 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
METHOD
- 1. Blend all ingredients until the salsa is well combined but still looks rustic.
- 2 .Taste it and check for seasoning and heat level, if you want it hotter, add more chilli.
- 3.Pour the salsa in a sharing bowl and serve it with a bowl of tortilla chips.
OUR FOUNDER PHIL’S GUACAMOLE
SALSA TAMULADA RECIPE
GUEST RECIPE: COURGETTE AND CORN SALAD
LIME AND CORIANDER TZATZIKI DIP
AVOCADO SALSA TAQUERA
BLANCO NIÑO SUMMER NACHOS
THE PERFECT BRUNCH – CHILAQUILES ROJOS
VEGAN CEVICHE
TORTILLA CHIP & CHOCOLATE CHIP COOKIES
BLANCO NIÑO’S NACHO BOWL
LABNEH WITH CHARRED TOMATO DIP
SPINACH, MINT AND JALAPEÑO DIP
