Salsa verde
Salsa verde is the perfect sauce to serve with anything grilled, such as salmon, chicken, vegetables, and meat. It's easy to make and you can use whatever herbs you have at home. This salsa verde is also a good dip for vegetables.
Ingredients
|
Fresh basil
|
1 bunch |
|---|---|
|
Fresh coriander
|
1 bunch |
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Garlic clove
|
1 |
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Avocado
|
1 |
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Lemon juice
|
1 |
|
Sour cream, 42%
|
200 ml |
|
Salt
|
1 tsp |
Instructions
Salsa verde
How do you make salsa verde not sour?
How do you make salsa verde less watery?
Why is my salsa verde slimy?
What happens if you put too much salt in salsa?
How do you get the vinegar taste out of salsa?
Other recipes
A creamy twist on a Mexican classic
Our take on the traditional green salsa verde replaces tomatillos (a unique green tomato that grows in a husk) with avocado. The result is a decadently creamy, green bowl that adds an intense brightness to anything from tacos and crudites to grilled meat.
Salsa verde – a must for the taco
No taco is complete without a generous spoonful of this quintessentially Mexican sauce. With a bright acidity, fresh earthiness, and bright green colour, it transforms this dish from an everyday snack to the star of the show.
Where did salsa verde originate?
As with its red cousin, Mexico is the birthplace of the green salsa verde. Traditionally made with tomatillo – a bright green tomato that is native to Mexico and grows in a dry husk – the sauce is said to date as far back as the Aztec Empire.
What you need to make salsa verde
A traditional recipe calls for six ingredients: tomatillos, white onion, coriander, garlic, green jalapenos, and salt. Leaving out the coriander and salt, the remaining ingredients are simmered in water, blended with the coriander and then cooked on a low heat.
