🌶️ Salsa verde
Salsa verde is Mexico’s classic green salsa, blended from tart tomatillos, jalapeño, garlic, onion and fresh cilantro. It is bright, tangy and fresh with a medium kick of heat. Spooned over tacos, enchiladas, eggs or grilled meat, it adds a lot of flavour for very few calories.
Diets
Allergens
None of the 14 major allergens in a typical recipe.
What it is made of
Recipe
Ingredients
- 500 g tomatillos, husked and rinsed
- 1–2 jalapeños
- 2 garlic cloves
- ½ white onion
- 1 handful fresh cilantro
- Salt, water as needed
Method
- Simmer the tomatillos and jalapeños in water for about 8 minutes, until olive green and soft (or char them under a grill).
- Drain and transfer to a blender with the garlic, onion and cilantro.
- Blend to a coarse sauce, adding a splash of water if needed.
- Season with salt and chill before serving.
How to make it lighter
- On its own it is very light — use it generously instead of creamy sauces.
- Use it as a dressing for salads or grilled chicken in place of oil-based dressings.
- Watch the tortilla chips served alongside: they carry far more calories than the salsa.
History
Tomatillos have been cultivated in Mexico since pre-Hispanic times, and green salsas made from them remain a staple of Mexican tables and taquerías today.
Count it in one photo
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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →