Salsa verde

You honestly won’t have to deal with the hassle of finding a decent green sauce, for this recipe truly saves the day! You can add more or less chillies to taste. Pour over anything you’d like, from quesadillas to chilaquiles to tamales.


1kg tomatillos (if you can get fresh is the best otherwise use canned tomatillos)

6 serrano chillies (you can add more if you want a hot sauce or less if you want a mild one)

1/2 onion

2 garlic cloves

1 handful of fresh coriander

1/2 tsp salt


If you are using fresh tomatillos, put the tomatoes and a half of the onion and 1 garlic clove in a saucepan and barely cover with water. Bring to the simmer and lower the heat continue cooking until soft but not overcooked (about 5 minutes). You will see that they change in colour, so they are ready! Drain and keep the reserved water.

Blend the tomatillos with the rest of the ingredients adding add as much as necessary of the reserved liquid to have the desired consistency.

In a saucepan add a little oil and pour the sauce to heat it.

You can grind the ingredients in so many different ways, the more traditional is to use a Molcajete, that will give a unique flavor to your sauce (because of the volcanic rock). If you are using a  molcajete, first grind on it the onion, garlic, coriander and salt, and then add the cooked tomatillos few at a time.

Of course, you can blend it in a blender or in your Thermomix.


Note: If you are using canned tomatillos do not use anymore salt, blend all the ingredients and then cook them in a saucepan with oil and add one potatoe cut in cubes, then when cooked discard the potato (eat it it would be delicious). Canned tomatillos are too salted, so the potato will help to reduce the salt in your sauce.

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