Classic Mexican tomatillo and serrano chilli salsa, perfect alongside any dish.
About this recipe
Salsa verde is a cornerstone of Mexican cooking, made with cooked tomatillos and serrano chillies. Its bright, tangy flavour makes it the ideal accompaniment for tacos, enchiladas and chilaquiles. It can be prepared raw or cooked, depending on how intense you want the flavour.
History & Origin
Salsa verde is one of the oldest preparations in Mesoamerica, made with tomatillo (green tomato), a native fruit domesticated over 5,000 years ago in central México. The Aztecs called it 'milli' and used it as a basic condiment in their daily diet. During the colonial period, the Spanish adopted this sauce for its freshness and versatility, incorporating it into their own dishes. Today it is served at virtually every Mexican table as an accompaniment to tacos, enchiladas and chilaquiles, and is considered, alongside salsa roja, one of the two fundamental pillars of Mexican salsa.
Estimated cost
£2.65
Total cost
£0.34
Per serving
* Approximate prices based on UK supermarkets
Nutritional information per serving
20
Calories
0.5g
Protein
4g
Carbohydrates
0.5g
Fat
1g
Fibre
160mg
Sodium
* Approximate values. May vary depending on ingredients used.
Method
- 1
Remove the husks from the tomatillos and wash them well under running water to remove the sticky coating.
💡 If the tomatillos are very sticky, rubbing them with your hands under warm water makes cleaning easier.
- 2
Coloca the tomatillos y the serrano chillies en a pot with water enough for cubrirlos. Hierve over medium heat-alto durante 10-12 minutes until the tomatoes cambien de colour verde brillante a verde oliva y esten suaves.
- 3
Escurre the tomatoes y chillies, reservando approximately 250 ml of the water de coccion.
- 4
Sift the flour onto a clean work surface. Make a well in the centre and add the egg yolks, softened butter and a pinch of salt. Work together until you have a smooth, firm dough. Wrap in cling film and rest for 30 minutes.
💡 For a salsa mas spicy, licua the chillies with sus semillas y venas. For a version soft, retiralas.
- 5
Roll the dough out very thinly (about 2 mm) on a floured surface. Cut into rectangles roughly 8 x 5 cm.
- 6
Wrap each rectangle around a metal tube or thick dowel, sealing the edge with a dab of beaten egg.
💡 If you don't have metal tubes, wrap the pastry around the handle of a thick wooden spoon.
- 7
Heat plenty of oil to 170°C. Fry the pastry tubes (still on their moulds) for 2-3 minutes until golden and crisp. Remove carefully and slide off the moulds. Drain on kitchen paper.
💡 Fry in small batches so the oil temperature stays constant.
Reviews for Green Salsa
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