- 800 gram tomatillos
- 2 pcs jalapeno pepper
- 1 pcs onion
- 3 tsp olive oil
- 1 dl water
- 6 cloves garlic
- 1 handful coriander
- 1 handful leaf parsley
- 2 pcs lime
- 0,5 tsp salt
This classic sauce from Mexico is used for many tacos. There is great honor in making the best sauces and there are many different versions. I have taken classic Mexican recipes as a starting point here. Tomatillos are green small tomatoes with a much fresher taste. Also check the video at the bottom to see how I make this salsa.
Start by removing the skin from the tomatillo and transfer to an fireproof pan. Put jalapeno pepper and garlic cloves in the same pan. Pour over a little olive oil and water. Put in a preheated oven at 200 degrees fan for about 15 minutes. This is done to make the slightly unripe tomatoes, garlic and japalapeno a little less raw in taste.
Finely chop an onion and place in a bowl. It is important that the onion is quite finely chopped. I squeeze the lime juice over the onion. This marinates the onion a little and gives a little less sting.
When the tomatillos are finished in the oven, I pour them into a blender and make a slightly coarse salsa. Now pour the steaming hot salsa over the finely chopped onion. Now the onion is slightly heat-treated without being cooked.
Let the sauce cool down to about room temperature and add lots of finely chopped coriander and parsley leaves. The reason it's smart to wait is that the herbs hold their color better when the salsa is not hot. Season with salt and possibly more lime juice.
Now you have a perfect Mexican Salsa Verde. The sauce is not very strong, but has a fresh and good taste. Perfect accompaniment to tacos. Good luck. Here you can see a video of how I make Salsa Verde.