vegan recipe

Vegan recipe: salsa verde

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Here’s the recipe:

Makes approximately two cups/serves four

Ingredients:

  • 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

Method:

  • 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. © fatgayvegan.com

Pico de Gallo recipe – simple & delicious

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You can support the making of these videos and get early access and downloadable PDF copies of the recipes by becoming an FGV patron – click here.

Here’s the recipe:

Makes approximately two cups/serves four

Ingredients:

  • 3 or 4 fresh Roma tomatoes
  • 1 small white onion or half a large one, peeled
  • 1 Serrano chile
  • 1 tablespoon of olive oil
  • Salt to taste
  • 1 fresh lime, juiced

Method:

  • Chop onion into approximately 1cm cubes
  • Cut tomatoes in half lengthways and scoop out seeds and pulp (these can be saved for other dishes such as Salsa Roja)
  • Chop tomatoes into approximately 1cm chunks
  • Carefully scrape seeds out of chile and chop into very small pieces
  • Combine chopped tomatoes, onion and chile in a large bowl and add olive oil, fresh lime juice and salt to taste
  • ¡Buen provecho!

Serve with tortilla chips or on top of your favourite hot dish. Pico de Gallo can be eaten immediately or chilled before serving.

picodegallo

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