Remember that chilaquiles verde recipe? You can make it even fresher and more flavorful by preparing your own Mexican salsa verde instead of using jarred sauce.
This homemade salsa takes very little active time—your oven and blender do the bulk of the work.
The only challenge might be finding fresh tomatillos (the small green husked fruits). They’re commonly available in many American grocery stores and Latin markets; if you live elsewhere, try a specialty produce shop.
Roasting the tomatillos concentrates their flavor: they become slightly sticky and sweet, which helps them blend into a smooth sauce. Because roasting and blending can intensify tomato-like acidity and sweetness, balance the salsa with bright and aromatic ingredients—fresh cilantro, garlic, and lime juice are traditional additions that keep the salsa lively and well-rounded.
Mexican Salsa Verde
Recipe by Julia
4
servings
10
minutes
30
minutes
Ingredients
-
28 green tomatillos
-
1 cup chopped white onion
-
1 jalapeno pepper, chopped
-
Juice of 1 lime
-
1/2 tsp sugar
-
1 tsp sour cream (optional)
-
Garlic salt to taste
Directions
- Remove the husks from the tomatillos and rinse them well. Cut each in half and arrange cut-side down on a baking sheet. Drizzle lightly with olive oil to prevent sticking.
- Roast the tomatillos at 200°C (400°F) for about 20–25 minutes, until soft and slightly browned.
- Let the tomatillos cool briefly after removing them from the oven.
- Transfer the tomatillos to a blender with the chopped onion, jalapeno, lime juice, and sugar. Blend until smooth, adjusting texture with a little water if needed.
- Season to taste with garlic salt or regular salt. Garlic salt adds a savory note and can help balance the tomatillos’ acidity.
Notes
- For a creamier, milder salsa, stir in a teaspoon of sour cream or plain yogurt to tone down the heat and add richness.