Salsa Verde (Fresh Tomatillo Salsa)

Gayle McLeod | May 5, 2015

A few years ago we met a beautiful family, new to Vancouver from Mexico. It’s a long and lovely story, and our friendship inspires me daily. Much of the time we spent together included eating and I'm grateful to have experienced their friendship as well as their food.

I wanted to share one of a few recipes I was lucky enough to learn first hand. It’s a very quick {lazy} fresh tomatillo salsa that you can make anytime and adjust to your liking. I don’t usually make this from a recipe… I learned by watching and taking photos of all the ingredients as she cooked. Here's what went into it this time and I encourage you to try this ‘recipe’ and taste your way through it. It’s a bold, tart and spicy salsa that’s UH-mazing on anything grilled. And yes, it’s delicious in soup too!

Makes 2-3 cups


1 lb fresh tomatillos (about 8-10; check under the papery outer skin and look for the familiar signs of youth: firm, smooth skin without blemishes or wrinkles)
1 large clove garlic
1 handful fresh cilantro, stems and all
1 tsp coarse salt - plus more to taste
2 fresh jalapeño or serrano chilies (or a combination of both; you can remove the seeds and the pithy interior if you’re nervous about the heat)



Remove the skins from the tomatillos and wash very well - they have a sticky coating that can be bitter. Cut into quarters and put in a food processor or powerful blender with the remaining ingredients.
Blend for at least one minute or until very smooth. Taste and adjust the seasoning or add more chiles. It should be tart and spicy with a nice balance of salt. My favourite is to blend one ripe avocado at the end… YUM!
Serve with grilled meats, spoon into our Mexican Chicken Soup or over tostadas with our chili. You could also just whip this up, grab a bag of chips, a cold beer and nice seat in the sun.



Note: You can find fresh tomatillos at most good markets now. Glenwood Valley Farms in Langley grows them so if you are lucky enough to see them at a local farmers market - snap them up!




Sold Out