Salsa verde
Traditional Mexican green sauce (salsa verde) made with chilies, garlic, coriander, and some oil!
Prep Time10 minutes mins
Cook Time15 minutes mins
0 minutes mins
Total Time25 minutes mins
Course: Side Dish
Cuisine: Mexican
Keyword: Flourless vegan pancake, Mexican food, Mexican Vegan, Spicy food, Whole30
Servings: 8 people
Calories: 70kcal
Cost: $5
- 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
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!
- 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
