Salsa Verde (Green Tomatillo Sauce)

There are some Mexican recipes that I categorised as important and this is one of them, it is the base for many Mexican recipes and it is so versitile that you could use it in many different ways, as a spicy salsa for your tacos or eggs, as a nibble with some totopos (tortilla chips) or as an ingredient for a main dish like enchiladas.

At my home in Mexico my sister makes the most amazing salsa verde, obviously in Mexico is very easy to get tomatillos (green tomatoes), but here in London is almost impossible, although I have a friend that grow hers own once, but she said that they didn’t taste as good as the ones you get in Mexico and they were very small, I guess because of the fact that tomatillo plants need a lot of sun light which, unfortunately is one of the things that here in England we lock of.

When I need tomatillos I always buy them in a tin, I know they are not going to taste the same as the fresh option, but they are a great alternative and I have try a few brands and I found the one from “La Costeña” the best, they are not very vinegary, which gives the finish dish a good taste.

Once you do this sauce you can keep it in the fridge for up to three days or you can freeze it for up to six months.

Prep 5 min

Cook 15 min

Ingredients

A tin of 794 g or 28 oz La Costeña tomatillos drained and washed
1 small onion
3 fresh jalapeño peppers
1 garlic
Salt to taste

Method

In a saucepan put the jalapeño peppers, onion and garlic to cook with some water until the jalapeños turn a bit pale and the onion looks cook.

Discard the water and put those ingredients in a blender tigers with all the tomatillos from the tin, blend until the sauce has a smooth consistency and heat for about 5 more min, check the salt and if you think they need some salt, add some and cook for 2 min and your sauce is done.

Have some with coriander or avocado to garnish your tacos and keep the rest to cook other dishes.

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