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Salsa verde fresco
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Total Time:
30 minutes
Versatile salsa with mix of fresh and smoky flavors can be enjoyed chunky or smooth. Perfect for topping any dish.
Ingredients:
  • 2 large fresh green chillies ideally Serrano
  • 12 green tomatillos or green tomatoes
  • 2 onions
  • 1 clove of garlic
  • ½ a bunch of fresh coriander
  • 1 ripe avocado
  • 2 limes
Instructions:
  • Preheat a griddle pan until very hot. Cook the chillies on the griddle until charred all over. While the chillies cook, peel and halve the tomatillos or green tomatoes, slice the onions into wedges, peel and roughly chop the garlic, pick the coriander leaves, and quarter the avocado. Place the charred chillies in a bowl, cover with clingfilm, and let sit for a few minutes. In batches, cook the tomatillos or green tomatoes and onion wedges on the griddle until they are charred and caramelized on all sides. Peel the blackened skin off the chillies and remove the seeds for a milder flavor. Decide if you want a chunky or smooth salsa. For chunky salsa, chop the chillies, tomatillos, onions, garlic, coriander leaves, and avocado on a board until ingredients are similar in size. Add lime juice, salt, and pepper, and mix well. For smooth salsa, blend all ingredients in a blender. Serve over eggs or crispy chicken, or store in sterilized bottles in the fridge for up to a week.

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