Try this traditional salsa verde casera recipe with tomatillos and serrano chili. It’s just like you find it in Mexico. It’s a fresh green tomato and chili salsa that’s easy to customize.
- 15 min.
- 6-8 pers.
Tomatillos the central part of salsa verde
Tomatillos are a salad tomato that is widely used in Mexican cooking and is especially known for being the main ingredient in salsa verde. Tomatillos are not a common vegetable you find in Danish supermarkets. That’s why Mexican Heart has brought home pickled and dried tomatillos, which you can find here on the website.
Control how strong you want your salsa verde to be
Salsa in Mexican cooking is often made with chili. It is often made with Poblano chili, jalapenos or serrano chili. Our ready-made salsa verde is made with serrano chilies and is a perfect blend of the fresh taste of tomatillos and chili.
You can customize our recipe according to how spicy you like your salsa by choosing a more or less spicy chili. If you want a very mild salsa verde, use Poblano chili instead of Serrano chili. It’s a mild chili that has a great flavor without being very hot.
If you’re a spicy lover, you can add extra serrano chilies to your salsa instead. If you use our dried serrano chilies, it is important to remove the stem and seeds before soaking them in boiling water.
Customize the salsa verde recipe to your liking
This recipe is easy to experiment with and swap out ingredients. If you want to try making a red tomato salsa, you can replace the tomatillos with red tomatoes. We recommend roasting them in the oven first and removing the skin before adding them to the blender.
Ingredients for salsa verde
- Tomatillos 822 grams
- 1 tsp. dried serrano chili
- 1 large garlic
- Coriander sprigs
- Salt
How to proceed
Step 1: Remove any stems and seeds from the dried serrano chili. Then rinse the chilies and place them in a bowl of boiling water for 5 minutes.
Note: You can choose to make the salsa in a blender or with a mortar and pestle instead. Using the blender is by far the quickest and easiest method.
Step 2: Pour the liquid from the tomatillos and serrano chili.
Step 3: Blend all ingredients together.
Step 4: Season the salsa with salt.
Note: The salsa will keep for up to a week in the fridge in an airtight container.
Buen provecho!
Serving suggestions
Use the green salsa verde in a variety of Mexican dishes. We highly recommend using it for enchiladas, tacos and nachos.
Serving tip: Use a tablespoon or two in your guacalmole – good chili salsa and guacamole go really well together.
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