Spicy Mexican Salsa Verde Recipe - Green Tomato Salsa

Spicy Mexican Salsa Verde Recipe is a delicious side dish perfect for when you have guests over. Tangy and spicy, they go best with corn chips or even with some crispy crunchy appetizers.

Anjana Chaturvedi
Spicy Mexican Salsa Verde Recipe - Green Tomato Salsa
325 ratings.

Mexican Salsa Verde Recipe is a delicious tangy homemade dip made of Mexican Tomatillo, also called the Mexican Husk Tomato. A staple in Mexican food, these tomatoes have a crisp skin, and are cooked and consumed raw in a range of Mexican dishes.

Salsa Verde is a popular tangy dip made of pureed roasted tomatillo, which gives a deep, zesty result. It is a delicious and easy to make dip, perfect for chips, nachos or even as a side for your meal.  

Serve the Mexican Salsa Verde  along with Baked Corn & Flour Tortilla Chips Flavored With Paprika Recipe and Apple And Ginger Cocktail Recipe

Other recipes that you can try are:

  1. Strawberry Salsa Recipe
  2. Fresh Mango Salsa Recipe
  3. Melon Salsa Recipe

Prep in

15 M

Cooks in

20 M

Total in

35 M

Makes:

4 Servings

Ingredients

  • 8 Tomatillo , or green raw tomatoes
  • 3 Green Chillies
  • 1/2 cup Coriander (Dhania) Leaves , chopped
  • 2 teaspoons Lemon juice
  • 1 teaspoon Sugar
  • 1.5 tablespoons Olive Oil
  • Salt , Salt to taste

How to make Spicy Mexican Salsa Verde Recipe - Green Tomato Salsa

  1. To begin making the Mexican Salsa Verde, first remove the husk from the tomatillo and wash them thoroughly and we will roast them in the oven.

  2. Preheat your oven at 200 C for 15 minutes while you prepare the tomatillo for roasting.

  3. Next, line a baking sheet with parchment paper or aluminium foil. Place tomatillo and green chilies on it. Place the baking tray into the oven and let the tomatillo and green chillies roast for 5-10 minutes on high heat till the tops are char grilled.

  4. Once the tomatoes are grilled, allow it to cool a little and remove the skin of the tomatoes. 

  5. Place the tomatoes along with along with chilies, sugar, salt , fresh coriander, olive oil, lemon juice into a blender jar and pulse a couple of times till the tomatillo breaks down. Take care not to over blend it to a puree. Instead leave some chunky pieces of tomatillo.

  6. Check the seasoning, adjust if required and transfer the Green Tomato Salsa to a glass jar and refrigerate until ready to serve.

  7. Serve the Mexican Salsa Verde  along with Baked Corn & Flour Tortilla Chips Flavored With Paprika Recipe and Apple And Ginger Cocktail Recipe

Anjana Chaturvedi

View Anjana Chaturvedi's Recipes

Anjana Chaturvedi on the web

Last Modified On Friday, 21 September 2018 09:58
     
Install App