Spicy Mexican Salsa Verde Recipe - Green Tomato Salsa
A vegetarian Mexican recipe with tomatillo - or green raw tomatoes, green chilli, coriander (dhania) leaves - chopped. Ready in 35 min, serves 4.
Curated byMateo Hernandez🇲🇽
Instructions
11 steps- 1
To begin making the Mexican Salsa Verde, first remove the husk from the tomatillo and wash them thoroughly and we will roast them in the oven
tomatillo - or green raw tomatoes(8) - 2
Preheat your oven at 200 C for 15 minutes while you prepare the tomatillo for roasting
tomatillo - or green raw tomatoes(8) - 3
Next, line a baking sheet with parchment paper or aluminium foil
- 4
Place tomatillo and green chilies on it
tomatillo - or green raw tomatoes(8)green chilli(3) - 5
Place the baking tray into the oven and let the tomatillo and green chillies roast for 5-10 minutes on high heat till the tops are char grilled
tomatillo - or green raw tomatoes(8)green chilli(3) - 6
Once the tomatoes are grilled, allow it to cool a little and remove the skin of the tomatoes
tomatillo - or green raw tomatoes(8) - 7
Place the tomatoes along with along with chilies, sugar, salt , fresh coriander, olive oil, lemon juice into a blender jar and pulse a couple of times till the tomatillo breaks down
tomatillo - or green raw tomatoes(8)coriander (dhania) leaves - chopped(1/2 cup)teaspoons lemon juice(2)sugar(1 teaspoon)tablespoons extra virgin olive oil(1 1/2)salt - salt to taste - 8
Take care not to over blend it to a puree
- 9
Instead leave some chunky pieces of tomatillo
tomatillo - or green raw tomatoes(8) - 10
Check the seasoning, adjust if required and transfer the Green Tomato Salsa to a glass jar and refrigerate until ready to serve
tomatillo - or green raw tomatoes(8)green chilli(3) - 11
Serve the Mexican Salsa Verde along with Baked Corn & Flour Tortilla Chips Flavored With Paprika Recipe and Apple And Ginger Cocktail Recipe
Rate this recipe
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Spicy Mexican Salsa Verde Recipe - Green Tomato Salsa
A vegetarian Mexican recipe with tomatillo - or green raw tomatoes, green chilli, coriander (dhania) leaves - chopped. Ready in 35 min, serves 4.
Curated byMateo Hernandez🇲🇽
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Directions
11 steps- 1
To begin making the Mexican Salsa Verde, first remove the husk from the tomatillo and wash them thoroughly and we will roast them in the oven
tomatillo - or green raw tomatoes(8) - 2
Preheat your oven at 200 C for 15 minutes while you prepare the tomatillo for roasting
tomatillo - or green raw tomatoes(8) - 3
Next, line a baking sheet with parchment paper or aluminium foil
- 4
Place tomatillo and green chilies on it
tomatillo - or green raw tomatoes(8)green chilli(3) - 5
Place the baking tray into the oven and let the tomatillo and green chillies roast for 5-10 minutes on high heat till the tops are char grilled
tomatillo - or green raw tomatoes(8)green chilli(3) - 6
Once the tomatoes are grilled, allow it to cool a little and remove the skin of the tomatoes
tomatillo - or green raw tomatoes(8) - 7
Place the tomatoes along with along with chilies, sugar, salt , fresh coriander, olive oil, lemon juice into a blender jar and pulse a couple of times till the tomatillo breaks down
tomatillo - or green raw tomatoes(8)coriander (dhania) leaves - chopped(1/2 cup)teaspoons lemon juice(2)sugar(1 teaspoon)tablespoons extra virgin olive oil(1 1/2)salt - salt to taste - 8
Take care not to over blend it to a puree
- 9
Instead leave some chunky pieces of tomatillo
tomatillo - or green raw tomatoes(8) - 10
Check the seasoning, adjust if required and transfer the Green Tomato Salsa to a glass jar and refrigerate until ready to serve
tomatillo - or green raw tomatoes(8)green chilli(3) - 11
Serve the Mexican Salsa Verde along with Baked Corn & Flour Tortilla Chips Flavored With Paprika Recipe and Apple And Ginger Cocktail Recipe
Rate this recipe
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