Salsa verde is one of my favorite Mexican salsas, it tastes a bit tangier than red sauce, and it goes very well with anything that salsa roja goes.
I really like that this can be made part of a whole30 as everything is basically whole foods!
What are the characteristics of salsa verde?
- It is a bit tangier than red sauce
- It goes amazing with tofu scramble
- It can be done with a bean stew
- The green colour is just amazing for those who want to change from salsa roja
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Salsa verde
Traditional Mexican green sauce (salsa verde) made with chilies, garlic, coriander, and some oil!
Servings 8 people
Calories 70kcal
Cost $5
Ingredients
- 8 Green tomatoes
- 20 g Coriander
- 1/2 Medium-sized onion
- 1 Garlic clove
- 3 Bird-eye chilies (or 1 scotch bonnet)
- 1/2 tbsp Vegan stock (buillon) or salt Optional
- 1/6 cup Olive oil or water
Instructions
- Put them in a pan at medium fire with the oil, or with 1/6 cup of water
- Chop the onion
- Chop the garlic in little pieces
- Put the olive oil or water and the onion and garlic at medium fire
- Meanwhile, the tomatoes in big squares, and chop the chilies in small pieces
- Add the tomatoes and the rest of the ingredients and stir them for about 10 minutes
- Mash the tomatoes and the rest of the ingredients
- Optionally, you can blend them if you want a very liquid sauce like I did this time!
Video
Notes
- You can add half of an avocado, it also makes it taste very nice, and it is very common in Mexican cuisine, but avocados get “dark” quickly, so you would have to eat the salsa in the following day!
- Try other chilies, like Scottish bonnet, or something milder if you do not like spicy things
- If you want to remove the chilies altogether, you can still make this sauce, but I would suggest adding 2 small spoons of stock to give it an extra kick of flavour
- This recipe will last for about 5 days in the fridge and it is freezer friendly
- Green tomatoes have a very special flavour, different from red ones. If you can’t find them in your area, try to make our delicious Mexican red sauce instead
