Salsa verde with tomatillos and coriander Recipe
Salsa verde is a bright green, slightly tangy sauce made from tomatillos that appears on Mexican tables as often as ketchup does on ours. It’s served with tacos, eggs, grilled meat, and even as a dip for tortilla chips. It has a fresh, herbal flavor, pleasant heat, and a beautiful color that instantly brightens up any plate.
Salsa verde with tomatillos is a tangy, intensely green sauce that in Mexico sits on the table next to salt and lime – it brings life to practically every bite. Tomatillos give it a distinctive, slightly fruity acidity, while fresh coriander and chili add herbal heat and freshness that regular tomatoes simply can’t replicate. It’s one of those sauces that can turn the simplest fried egg or random fridge leftovers into something that tastes like it came from a street stall in Mexico City.
Chef's tips
Cook the tomatillos only until they turn olive green and soften – if you overcook them, the salsa will become bland and too watery. I always start with a smaller amount of chili and taste after blending, adding more heat gradually, because chilies can vary in strength even within the same batch. If the salsa turns out too thin, don’t add more water – just blend it a little longer and let it cool; it will naturally thicken.
How to serve
Serve salsa verde in a small bowl alongside tacos, quesadillas or nachos – during a home movie night it tends to disappear faster than the chips. It’s also great with fried eggs for a weekend breakfast, roasted potatoes, or grilled halloumi if you’re cooking a vegetarian version. To drink, go for a light beer, lime-infused water, or a refreshing cucumber and lime agua fresca.
Ingredients
- tomatillos - 500 g
- fresh chili pepper - 2 piece
- onion - 0.5 piece
- garlic - 2 clove
- coriander - 1 bunch
- lime - 1 piece
- salt
- water - 50 ml
Preparation
- Peel the tomatillos from their papery husks and rinse thoroughly under running water, as they are slightly sticky. Cut them in half.
- Slice the chili peppers lengthwise, remove the seeds if you want a milder salsa, and cut into pieces. Cut the onion into large chunks, leave the garlic cloves whole, just peel them.
- Bring the water to a boil in a small pot. Add the tomatillos, chili, onion, and garlic. Cook for 5–7 minutes over medium heat, until the tomatillos turn an olive green color and soften.
- Drain the vegetables, reserving a few tablespoons of the cooking water.
- Transfer the cooked vegetables to a blender, add the chopped coriander (including the tender stalks), lime juice, 1 teaspoon of salt, and 2–3 tablespoons of the cooking water.
- Blend briefly, for 10–20 seconds, until you get a smooth but still slightly textured salsa. If it’s too thick, add a little more cooking water.
- Taste and adjust with more salt or lime juice as you like. Set aside to cool – the salsa will thicken and the flavors will meld.
- Serve at room temperature or slightly chilled.
Storage
Store leftovers in a tightly closed jar in the fridge and use within 4–5 days. Stir before serving; if it has thickened too much, loosen with a teaspoon of water or a bit of lime juice.
I almost always have a jar of this salsa in the fridge, especially in summer – on weeknights it often saves dinner when I finish work late and end up at the table with eggs and a quick pan-warmed tortilla. I’ve even taken it in a jar to allotment barbecues, because my friends are already used to the idea that “the green one” has to be there.
