a curious cook

Mexican tomatillo salsa verde

tomatillo salsa verdetomatillo salsa verdetomatillo salsa verde tomatillo salsa verde


The last crop from my tiny city greenhouse, small green tomatillos, ended up in the food processor to make a fresh Mexican tomatillo salsa verde. My son Noah’s idea! Soon I will tidy up and clean the greenhouse. It will keep my pomegranate and citrus trees that are less resistant to the cold safe this winter. Always a slightly sad moment, because it really means the end of the growing season. But a bowl of tortilla chips to dip in this deliciously fresh-spicy tomatillo salsa verde works wonders for my mood. Bring on winter!


Mexican tomatillo salsa verde

dip for ± 4 people

400 g tomatillos
1 clove of garlic
juice of 1/2 lime
1/2 red pepper, without seeds if you want a milder salsa
1/2 bunch of cilantro
tortilla chips to serve

Char the tomatillos in a hot pan. Blend all the ingredients in a food processor. I like to keep a little texture in my salsa, so take care not to chop them up to small. Season with a pinch of salt. Serve with tortilla chips, drizzle over fajita’s, burrito’s and quesadillas!

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