Mexican Salsa Verde

Ingredients

• 500g tomatillos (or green tomatoes), husked
• 2 jalapeños (deseed for less heat)
• 1 small onion, halved
• 3 garlic cloves
• Big handful coriander
• Juice of 1 lime
• 1 tsp salt

Instructions

1. Char the tomatillos, jalapeños, onion and garlic on a dry hot pan or under the grill until softened and blackened in spots.
2. Tip everything into a blender with coriander, lime and salt.
3. Blend to a chunky-smooth salsa.
4. Adjust salt and lime.

Serving suggestions

• Use on tacos, eggs, grilled meats, or as a chip dip.

Storage & reheating

Keeps 5 days in the fridge.

Nutrition

Nutrition information is not yet available for this recipe. Values vary with portion size and exact ingredients — we will add verified figures here soon.

Frequently asked questions