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Salsa verde is a typical Mexican sauce made from green tomatoes. This is my third attempt, from 9 May 2020.

Ingredients

quantity       ingredient       step
20 g       green chile (serrano, for example)       1
500 g       green tomatoes       1
200 g       green capsicum       1
50 ml       chicken broth       1
20 g       garlic       1
80 g       onion       1
15 g       salt       1
10 g       coriander leaf       2

The quantity of chile is on the low end of the scale. Other recipes go up to 50 g.

If making this in conjunction with enchiladas verdes, use the chicken broth from cooking the chicken.

Preparation

  1. Coarsely chop onion and garlic. Add capsicum, tomatoes, chili, broth and salt and blend to a smooth paste.

  2. Add coriander and blend a little longer. The coriander shouldn't be chopped too finely.

Notes

Arguably the capsicum is unnecessary. It was left over from the previous attempt, in 2010, which looked like this:

quantity       ingredient       step
20 g       green chile (serrano, for example)       1
500 g       green tomatoes       1
200 g       green capsicum       2
100 g       sour cream       3
60 g (1)       egg       3
30 ml       chicken broth       3
10 g       garlic       3
40 g       onion       3
10 g       salt       3
10 g       coriander leaf       4

I've decided that neither sour cream nor egg belong in the recipe. On the other hand, it could do with more garlic and onion than this recipe.

In addition, I had:

  1. Put the tomatoes and chile in enough boiling water to cover, bring back to the boil and boil for about two minutes. Leave to cool and peel off the skin of the tomatoes.

  2. Meanwhile, put a long fork in the top of the capsicum and grill in a toaster oven, turning the fork to cook evenly. The skin will lift off from the flesh and go light brown. Leave to cool and peel off the skin.

This laborious removal of the skin of the tomatoes and capsicum seems unnecessary if the whole thing is going through a blender.


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