Salsa Verde

​​Source: Susana Villasuso

This recipe was originally published on October 24, 2015 and has been modified and updated for our new website.

Salsa Verde


  • 2 teaspoons canola oil

  • 5 medium-sized green tomatillos

  •  1/2 red onion

  • 1 garlic clove

  • 1 chile serrano

  • Handful of parsley and cilantro

  • Juice of 1/2 lime and 1/2 cup of water

  • Salt and pepper to taste

shop glassware


  1. Cut all the vegetables roughly.

  2. Heat the pan with oil and throw in all the ingredients except for the herbs and lime juice.

  3. Char the vegetables and don't worry about what sticks at the bottom of the pan.

  4. Once this is ready, put the charred vegetables in the food processor. Add the cilantro, parsley, lime juice, and the water for extra flavor (Note: I like mixing the water with what is left at the bottom of the pan, plus later it will be easier to wash). 

  5. Add salt and pepper to taste.

  6. Mix it until you get the chunky consistency or mix it more if you prefer it smooth. 

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About the Author

Susana Villasuso

Susana Villasuso is a chef, recipe developer, and mother from San Luis Potosi. She currently lives in London and focuses on developing Mexican recipes using fresh local ingredients with a simple approach.

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