This salsa is one of the basics in Mexican food. I decided to share the recipe for 2 reasons; one is because every time I ask my Mexican friends, what do you want me to make with fresh tomatillos? The answer unfailingly is, do you have fresh tomatillos??? Make some raw salsa verde, please! I love to see their faces saying that 😉
And the second reason is that several people have told me they didn’t know what to do with the tomatillos. One friend had a big bag and they threw them away because didn’t like the flavour. I couldn’t believe it!!
Tomatillos are hard to get and we are lucky! We have a friend that grows them for us in the Adelaide Hills, so we can have them fresh. You can buy them in a can at the specialty shop, but the taste will never be the same. I haven’t tried the raw salsa verde with those ones, but don’t think it will taste good. So, if you have (grew) fresh tomatillos try this recipe, I’m sure you are going to love it.
½ kilo tomatillos
¼ white onion
1 garlic clove
3 Serrano chillies or jalapeños
½ cup coriander
Epazote – Aztec herb
Roughly chop all the ingredients and put them in a food processor, blender or use a mortar and pestle. Combine all the ingredients; don’t over do it. It has to be a little bit chunky. Add salt, it needs more salt than you think, and that’s it.
I like to add a little bit of epazote, but if you don’t have it don’t worry, with the coriander is enough.
This salsa needs to be eaten fresh, it won’t last more than a day in the fridge.
Enjoy it with tacos, quesadillas or meats. You can add some pieces of avocado or fresh cheese and serve it in tortillas with pork crackling, yum!
Would love to hear if you liked it, please 😉