Simple Salsa Verde

Salsa verde in a molcajete. Some chiles and cilantro around the molcajete. Two sweet potato tacos in the top right corner.

Tangy, super simple salsa verde made in a short time. Perfect anytime. Specially during summer when you don't want to turn on the stove.

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Course: sauce

Cuisine: Mexican

Keyword: simple salsa verde, summer salsa, tomatillos salsa

Prep Time: 7

Cook Time: 8

Total Time: 15

Servings:

Calories: 266kcal

Author: Ana Jimenez

Equipment

1 blender or food processor

Ingredients

250 grams green tomatillos, roughly chopped
2 serrano or jalapeño chiles, roughly chopped You can increase or decrease the amount of chiles according to your heat tolerance. Use one of each, serrano and jalapeño for even greater flavour.
¼ medium sized onion, roughly chopped
1 garlic clove
10 grams cilantro, roughly chopped
½ large avocado or 1 small avocado
½ lime juice
Salt to taste

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Instructions

To a food processor or blender, add in the tomatillos, chiles, onion, garlic, and salt to taste. Blend the ingredients until you get a chunky consistency.
Add in the cilantro, avocado, and lime juice and blend until all the ingredients are well incorporated. Final consistency should be chunky.
Taste for salt and add in more if necessary. If adding in more salt, mix in to combine.

Notes

How can I make the salsa less spicy?

If you want to make the salsa less spicy, take off the veins and seeds.

Can I freeze it?

Yes, you can freeze it in an airtight container or a ziploc bag. It will stay well for 3 months.

How long will it last in the fridge?

It will stay well in the fridge up to 4 days. Remember to stir the salsa when taking it off from the fridge because it might have thickened out due to the pectin in the tomatillos.

Nutrition