Salsa verde

Salsa verde

10 min
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.
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Instructions

  • Coarsely chop the herbs. Peel and slice the garlic. Halve and pit the avocado.
  • Place everything in a blender jug and add the other ingredients. Blend until smooth.
Enjoy!

Salsa verde

How do you make salsa verde not sour?
The acidity in a traditional recipe comes from the tomatillos. Balance it out with a small amount of sugar at a time. Keep adding until you have achieved the perfect balance.
How do you make salsa verde less watery?
The first step is to make sure that you follow the recipe, adding too much liquid will always result in a watery salsa. If you have already made the sauce, you can either add more ingredients to thicken it up or keep it on the stove for longer to evaporate some of the liquid.
Why is my salsa verde slimy?
Some salsa verde recipes use tomatillos, which contain pectin. This ingredient means your salsa will thicken and may appear ‘slimy’. If you choose to include tomatillos and you come across this problem, try thinning out your salsa verde with water, lime juice or a little stock.
What happens if you put too much salt in salsa?
An overly salty sauce can be fixed in two easy ways: add unsalted ingredients or introduce some acidity like lime juice or vinegar.
How do you get the vinegar taste out of salsa?
The acidity in a salsa usually comes from the tomatoes, lemon, or lime juice. Before you start adding counter-ingredients, taste the sauce with the rest of your dish. You may find that, while it may taste vinegary on its own, the combination is perfectly balanced. If it’s still too acidic, an easy fix is to add a pinch of salt or very small amount of baking soda.

Ingredients

Fresh basil
1 bunch
Fresh coriander
1 bunch
Garlic clove
1
Avocado
1
Lemon juice
1
Sour cream, 42%
200 ml
Salt
1 tsp
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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.

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