Salsa Verde

Say goodbye to store-bought salsa with this quick and easy recipe of a staple Mexican dish! Salsa verde has a tangier and spicier flavour than other salsas like red salsa. We’ve mentioned below, both the roasted and boiled version of the recipe.

For the roasted salsa, you can either pan-roast the ingredients or broil them in the oven. The roasted method gives the salsa a stronger smoky taste, far more distinctive than the boiled method which tends to have a mild flavour. Made with only fresh vegetables, this green sauce is guilt-free, versatile and an absolute must-try!

INGREDIENTS : –

• 6 tomatillos or green raw tomatoes
• 2 jalapeños or green chillies
• 1 onion
• 5 cloves garlic
• 1/2 cup fresh cilantro, chopped
• 1tsp salt (or to taste)
• 1 tbsp lime juice
• 3 tbsp water

INSTRUCTIONS : –

1. Remove the husk from the tomatillos and wash thoroughly.
2. For the boiled salsa, place the tomatillo, jalapeños, onion and garlic in a pot and cover with water. Bring to a boil and let it simmer for about 10 minutes or until all the ingredients are completely soft.
3. For a roasted salsa verde, heat a large frying pan over medium-high heat. Place the tomatillo, jalapeños, garlic and chopped onion. Roast for 4 minutes before flipping sides and continue to roast for another 4 minutes or until completely charred.
4. In a blender, combine all the ingredients, cilantro, salt and lime juice. Blend it to a purée.
   Serve as a dip or add to your dish of choice.