Salsa Verde Recipe | Fit Pregnancy

Salsa Verde

Mexican Green Tomato Salsa from The Essential Cuisines of Mexico, by Diana Kennedy Central and Northern Mexico

Salsa Verde
This Recipe:
1 1/4 cups
Start to Finish
11 min
10 minutes
1 minute plus 10 minutes standing

2 or more serrano chiles, finely chopped

1 heaped tablespoon finely chopped white onion

1 small garlic clove, finely chopped

1/3 cup firmly packed, roughly chopped cilantro

8 ounces tomatillos, cooked*

Salt to taste

1 additional teaspoon finely chopped cilantro (optional)



Put the chiles, onion, garlic, and cilantro into a blender or food processor and pulse until finely chopped. Gradually add the tomatillos and blend to a textured consistency. Add salt and sprinkle with the remaining cilantro.

* To cook tomatillos, peel their husks away and dunk them in boiling water for one minute. Turn off the heat and leave covered for 10 minutes, then use right away.

Note: Salsa is best within 3 hours, and is also great with chips.

Find out more about this recipe on Mom Appetit's blog.


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