Truly Mexican Salsa Verde 🌶️
i.e. it’s my mother’s recipe after all
With Mexican food popularity on the rise, and green tomatillos more readily available, salsa verde recipes are on the rise. But let’s face it, some are more Mexican than others.
But this is my mother’s recipe. And it was her mother’s after that. You catch my drift, it’s a family recipe.
Know that there are many ways of making salsa verde, and the variant is often on how raw the salsa is. Yes, you can have a fully raw and chunky salsa verde, generally used in non-cooked entrees. Or you can have a fully cooked and smooth one, think enchiladas and chilaquiles.
Our favorite Mexican salsa verde lies just in the middle. The tomatillos and part of the onion are cooked briefly, and processed with raw onion only briefly. You can, of course, make this recipe also raw or fully cooked. Just adjust cooking times accordingly.
How spicy? 🌶️
Ah! Let’s not forget the spice. Incidentally, this is part of the debate on what makes a good salsa verde here in Mexico. Not everyone likes it too spicy. In fact, given that it is added in heaps to Mexican dishes, most people find that salsa verde should not be too spicy.
But it’s often not as easy to get right. You see, more often than not, you don’t know how spicy your chili was until you have pureed it into your salsa. So we suggest to always seed your chilis (always!!), and to add a little at a time. You can always add more after all.
While traditional salsa verde is made in a molcajete (mortar & pestle), you can still do it in your blender or food processor. Pulse your salsa slowly, as to break up the ingredients but not fully blend them together. You want it slightly chunky, not pureed smooth.
After all, the beauty of a great salsa verde also lies in the texture.
So go ahead and dress your favorite Mexican dishes with this luscious salsa. We suggest you start with quesadillas.
Mexican Salsa Verde
- 330 g green tomatillo (tomate verde)
- 1-3 green chiles halved and seeded
- 1 clove garlic
- 15 g fresh cilantro leaves & stalks
- 180 g while onion cut into three parts
- In a medium saucepan, add your tomate verde, garlic clove, 1/3 of your onion and the chili. Add enough water just to cover it, and bring to a boil over medium/high heat. Simmer for 6-7 minutes over low heat.
- Drain your tomate verde and accompanying ingredients and place in a food processor, with the additional raw onion, fresh cilantro and ½ tsp. salt to start (do not add extra water). Pulse a few times, making sure not to over-process in order to avoid a foamy salsa.
- Serve straight away, or store in an airtight container in the fridge for up to three days.