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 versatile 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
- 5 fresh tomatillos peeled & washed
- 1 small white onion peeled
- 3 fresh jalapeño peppers
- 1 peeled garlic clove
- 2 tbsp chopped fresh coriander
- 1 tsp salt
- 2 cup water
Clean and wash the tomatillos and the jalapeños.
Add the tomatillos, jalapeños, onion and garlic in a saucepan with two cups of water. Bring to a boil and then simmer for 10 minutes.
Remove from the heat. Add all the veggies in a blender and add the fresh coriander and salt. Blend until smooth.
Enjoy it with some totopos (tortilla chips) or use it to make a Mexican dish with it, like chilaquiles, enchiladas, Pipian, pork in salsa verde.
- If you can’t find fresh tomatillos, you can get tin ones.