Salsa Verde

Salsa Verde , and I mean REAL Salsa Verde, is one of the things that I tend to put on everything when tomatillos are in season. While some people like to make Salsa Verde with green tomatoes, it can’t be compared to the complex flavours of a roasted tomatillo-based salsa. The papery-husked fruit grows well in our desert-like conditions, and once they start to ripen I can’t get enough of them.

Tomatillo means “little tomato” in Spanish, but while the little green fruits may look a little like green tomatoes, the flavour is so much more. Tomatillos have an acidic nature with a bright, almost citrus-ey edge. They hold their own when paired with a strong flavoured meat such as pork, but also work well to influence the milder proteins such as chicken, fish and eggs. Tomas mellow out slightly, but also develop a more complex flavour when roasted in the oven or on the barbecue. This is how I like them best. When cooked down they become a thicker, less watery sauce than tomatoes, and therefore make an excellent addition to hearty stews and soups.

This Salsa Verde recipe is the same one I’ve sold at markets and people love it. It’s simple enough to make and while it makes a great dip for tortilla chips or topping for enchiladas or burritos, let your imagination run wild and try it on everything.  You really can’t go wrong.

Print Recipe
Salsa Verde
A tangy and refreshing green salsa with roasted tomatillos. Use this salsa as a dip for chips, to top Mexican fare, or to add flavour to chicken, pork, steak, fish or eggs. The possibilities are endless!
Prep Time 10 minutes
Cook Time 20 minutes
Servings
Ingredients
Prep Time 10 minutes
Cook Time 20 minutes
Servings
Ingredients
Instructions
  1. Preheat oven or bbq to 350º F
  2. Remove papery husks and stems from tomatillos and wash under warm water to remove the sticky residue. Place tomatillos in a single layer in a baking dish or bbq veggie pan.
  3. Sprinkle tomatillos with salt and cumin and roast in the oven or bbq for about 20 minutes, until they look slightly darker and puckered.
  4. Allow tomatillos to cool. Place remaining ingredients in the bowl of a food processor and process until onion and garlic are finely minced. Add tomatillos and pulse to blend to desired consistency. Serve immediately or keep refrigerated in a covered dish for up to 5 days.
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