Vegan recipe: salsa verde


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Here’s the recipe:

Makes approximately two cups/serves four


  • 4 large fresh tomatillos*
  • 1 small white onion or half a large one, peeled
  • 1 Serrano chile
  • Small bunch of fresh cilantro/coriander, washed
  • Salt to taste
  • Sugar to taste

*If you cannot find fresh tomatillos, used canned but rinse thoroughly


  • Roughly chop the tomatillos and onions and place in blender
  • Chop the chile lengthways. If you want a spicy Salsa Verde then leave the seeds in, if
    not, remove the seeds. Place in blender
  • Place the cilantro/coriander in the blender
  • Add a large pinch of salt and sugar
  • Blend for approximately 20-30 seconds until you can no longer see any large pieces
    of onion or tomatillo
  • Add more salt and/or sugar if required
  • ¡Buen provecho!

Serve Salsa Verde as a dip or use as a sauce over enchiladas, flautas, tacos or anything else
that needs a light and zesty accompaniment.

salsa verde
Recipe and photo remain property of Sean O’Callaghan and Julio Alcantara and may not be
reproduced without permission. ©

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Written by fatgayvegan

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