There are lots of different salsa verde recipes but this is one of my all-time favorites.

I made the salsa a few times before trying it at El Nene restaurant here in Puerto Escondido. It’s one of the two best tomatillo salsas in town (and ours is the other!) I think the El Nene version uses jalapeño peppers while ours uses just serrano peppers. But try making it with either or both.

Tomatillos can be overly acidic but you can counter that with a bit of sugar and, according to some people, more cilantro. We use a drizzle of agave syrup to bring down the acid and we have doubled the amount of cilantro since we first began serving it.

I like to rough chop the ingredients somewhat evenly to get a slightly chunky mix out of the blender with just a few pulses. If you’re going for a smooth and creamy salsa, just throw everything in and blend away.

Raw salsa verde

Tony Richards

This green tomato salsa comes together in just five minutes — all the ingredients are raw.

We normally make it with serrano peppers but jalapeños make a good substitute, with less heat. Or use both. 

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Prep Time 5 minutes mins

Cook Time 0 minutes mins

Cuisine Mexican

Ingredients

  

• 275 gm medium tomatillos (about 5) halved
• 30 gm serrano peppers (about 4) halved
• 40 gm white onion chopped
• 1 clove garlic peeled
• 1/2 cup cilantro roughly chopped
• 2 pinches salt

Instructions

 

• Throw everything in the blender and mix until you get the desired consistency. Add more salt as required and a sweetener if too acidic.

Keyword green sauce, salsa, salsa verde, serrano peppers