Name: Garden Fresh Salsa Verde
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4
Cuisine: Mexican
Ingredients: 1 lb. tomatillos; 2 medium jalapeno peppers; 3-4 cloves garlic, peeled; 2 T. extra virgin olive oil; 4 green onions, chopped; ¼ c. fresh cilantro leaves; ¼ c. fresh lime juice; 2 t. ground cumin; 2 t. dried oregano; Optional: 1 T. maple syrup; Sea salt and black pepper, to taste

It’s that time of year again when the garden is full of fresh produce and it’s time to make a big batch of garden salsa verde! This recipe includes tomatillos, jalapenos, garlic, onions, cilantro and more. If you’re looking for a new way to spice up your taco night or add some zing to your Mexican food then this is the recipe for you. So grab your veggies and let’s get cooking!

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What is salsa verde?

Salsa Verde (green sauce) is a classic Mexican side dish that has tons of uses in different dishes. You can buy it at the supermarket but it is also very easy to make at home. Salsa Verde is typically made with tomatillos, jalapenos, garlic, onion and cilantro and can be served with soup, chilli recipes or with chips as a dip.

garden fresh salsa verde in a while bowl with ingredients around it

What are tomatillos?

Tomatillo is a small green fruit from the nightshade family that has multiple culinary uses. They are different from tomatoes because they are smaller, covered in a papery husk and their flesh is firmer but they are a sort of cousin plant. Both have green fruit that surrounds the seeds but tomatillos taste tangier than tomatoes because of their acidic notes.

Tomatillo has two common names: tomate verde (the literal translation) or Mexican tomato. Tomatillos can be boiled down to make sauces or ground into salsas for enchiladas.

What you need to make Garden Fresh Salsa Verde

1 lb. tomatillos
2 medium jalapeno peppers
3-4 cloves garlic, peeled
2 T. extra virgin olive oil
4 green onions, chopped
¼ c. fresh cilantro leaves
¼ c. fresh lime juice
2 t. ground cumin
2 t. dried oregano
Optional: 1 T. maple syrup
Sea salt and black pepper, to taste

Kitchen equipment

Baking sheet
Blender or food processor

How to make the recipe

1. Preheat oven to 400°F and line a rimmed baking sheet with parchment paper or a baking mat. Set aside.

2. Husk tomatillos and cut in half. Arrange tomatillos in a single layer on prepared baking sheet, along with whole jalapeno peppers and garlic cloves. Drizzle with olive oil and toss gently to coat.

3. Place baking sheet in pre-heated oven for 15-20 minutes or until vegetables are tender. Remove from oven and let cool for several minutes.

4. Once cool enough to handle, cut jalapeno peppers in half and remove seeds before transferring the roasted veggies to a blender or food processor. Add green onion, cilantro, lime juice, ground cumin, and oregano. Pulse until ingredients are combined, but the mixture is still a little chunky.

5. Taste and add a drizzle of maple syrup to sweeten, if desired. Season with salt and black pepper, to taste, and serve immediately or freeze for later use.

Storing the recipe

You can store the recipe in an airtight container for up to a week. You can also freeze it in the same kind of container and use it within 2 months.

Recipe tips

If you can’t lay your hands on tomatillos, you can use green tomatoes. Add a squeeze of lime juice into the mix to compensate. You could also test using green peppers if you don’t mind their flavour (I’m not a fan!)

How do you know if you have fresh tomatillos?

You can pick up each tomatillo, squeeze it to gauge ripeness and peel back the husk to look for bright green skin, but you don’t know how flavorful it really is until you taste it.

How long should I store the tomatillos?

The salsa will be thinner at first, but will thicken up after a few hours in the refrigerator, due to the naturally occurring pectin in the tomatillos.

What are some other ways to enjoy salsa?

Here are a few more ideas: Use on top of Burrito Bowls Top grilled portobello mushrooms or Veggie Kabobs Use on Easy Make-Ahead Burritos Breakfast Burritos Enchiladas Add a dollop to Black Bean Soup Burrito bowls are one of my favourite ways to enjoy salsa verde.

Yield: 4-6 portions