Salsa Verde

Bright, zesty and a kick of spice! This Salsa Verde recipe is so unbelievably fresh and vibrant. Whether you're after the perfect dip for your tortilla chips or a sauce to top your tacos, this recipe is for you!

About this recipe:

Salsa Verde (green sauce) can be found in many different cuisines from around the world, this is my take on the Mexican version. This sauce gets its vibrant green color from tomatillos, heaps of cilantro (coriander) and jalapeños, also providing a burst of freshness. It's the perfect dip for your tortilla chips or add it to the top of your tacos! Here is some taco inspiration you could pair this Salsa Verde with: Steak Tacos, Pork Carnitas and Tacos Al Pastor.

Ingredients

• Tinned tomatillos
• Jalapeno pepper
• White Onion
• Garlic
• Cilantro (Coriander)
• Lime juice
• Salt

See recipe card for quantities.

Step by step photographs:

What about the tomatillos?

This recipe calls for tinned tomatillos as you cannot easily source fresh tomatillos in the UK. They can be bought online on a lot of different retailers, including Amazon. The ease with tinned tomatillos is that they are already cooked so can be blended straight away. If you're lucky enough to be able to source fresh tomatillos then I would definitely use them over tinned to get the freshest Salsa Verde possible! Simply remove the husks and the stems, add them to a baking tray and roast in the oven for 15-20 minutes at 400F/200C. Then, add them to your blender with the other ingredients as instructed above.

How can I use Salsa Verde?

Salsa Verde can be used straight away as a fresh dip to serve with tortilla chips. It is also a great topping for so many tacos, Steak Tacos, Pork Carnitas and Tacos Al Pastor. It is the main ingredient for Enchiladas Verdes, pulled chicken wrapped in tortillas, smothered in the Salsa Verde sauce and baked to perfection! This Salsa Verde recipe makes the exact amount you need for this Enchiladas Verdes recipe. You have to give these a go!

Substitutions

For the freshest, zestiest Salsa Verde possible I suggest trying to source the ingredients listed above, however there are a few substitutions you could make if you're struggling:

• Jalapeños - If you're finding it tricky to source fresh Jalapenos, you can use pickled jalapenos. I suggest using 6 - 12 slices of pickled Jalapenos depending on the spice level you want, you can always add more if its not as spicy as you'd like!
• Garlic - If you're using your Salsa Verde as a dip or a topping on your tacos and aren't a fan of raw garlic in your food, then why not use a whole spring onion instead?

Equipment

All you will need to make your Salsa Verde is either a food processor or a blender. I prefer to use a food processor as it leaves the salsa with a slightly chunky consistency whereas a blender will make the sauce very smooth. It's all down to your own personal preference! If you are wanting to make your Salsa Verde the truly traditional way then you can use a large pestle and mortar.

Storage

Transfer your left over Salsa Verde to an airtight container and store in the fridge for up to 5 days.

FAQ

Related

Looking for other recipes like this? Try these:

Pairing

These are my favorite dishes to serve with Salsa Verde: