This is my mother’s recipe for Mexican salsa verde. She cooks the tomate verde and other ingredients only half way through, and adds fresh onion to the mix for a fresh result. Do not over process, as the beauty of a good salsa also lies in the texture.
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.