Tomatillo Salsa Verde


A classic Mexican salsa verde usually consists of simply tomatillos, green peppers, green chillies, coriander and onion. Some people will add garlic but I find it a bit too overpowering. Salsa verde is a great sauce that goes with almost everything. Try it on a burger, with roasted or barbecued vegetables, tacos, fish, mixed into rice. So many options.


The tomatillos, pepper and chilli are first blackened under the oven grill for an added roasted flavour and to mellow out the tang of the tomatillos. If you can’t find long green peppers, use a regular bell pepper and cut it in half so it matches the height of the tomatillos and chilli, this ensures everything browns evenly. 



200g Tomatillos

1 Green long pepper or bell pepper cut in half

1 Jalapeno

1 shallot or half a small onion, diced

1 tablespoon of roughly chopped coriander 

Salt and Pepper


Heat up your oven grill. Place the tomatillos, peppers and chillis (stems removed) on a baking tray and put under the grill, on the highest shelf, for 5-10 minutes, just until the skins are starting to blacken. Remove from the oven and let cool. Transfer everything, including juices, to a food processor or blender. Blitz until the salsa is chunky but not a smooth puree.


Roughly chop a shallot or half of a small onion. Having pieces of onion in the salsa, rather than pureed onion, gives the salsa texture and better flavour. Onions are made up of many cells and hand cutting keeps those cells intact, whereas a blender would mash them all up. Like eating a segment of orange vs drinking orange juice. The same goes for the coriander, the flavour is more pronounced when you have bigger pieces of coriander. So roughly chop both and add to the rest of the salsa. Add salt and pepper to taste.


Salsa verde is the same ingredients used in making Mexican Chilli Verde; chunks of pork shoulder slowly braised in tomatillos, pepper, chilli, onion and stock. So if you make a big batch of salsa verde, you can always the leftovers to make chilli verde.