Salsa Verde

Our first batch of salsa verde was from a few years back when there was a bumper crop of tomatillos at the farm – most of them made their way into a gigantic batch of pickles. Salsa verde is one of the main things we’ve made with them since then. It’s great as a condiment in its own right, but also makes a tasty addition salads among other things!


  • 2 cloves of garlic
  • 681g tomatillos (pickled) (1 1/2 lb)
  • 1/2 small onion
  • 2 – 4 serrano chiles
  • 1/2 cup fresh cilantro
  • 1 tbsp vinegar
  • 1 tbsp lime juice
  • 1/2 tsp sugar
  • 2 tbsp of olive oil
  • salt to taste

Tools Required:

  • cutting board and knife
  • blender


  1. Using a cutting board, rough chop all the vegetables and herbs.
  2. Transfer the vegetables along with the remaining ingredients into the blender
  3. Puree until smooth.
  4. Season with salt and adjust the seasoning based on your preference.


  • For a charred flavour, grill the garlic, onion, tomatillos and serrano chiles.

FAQs, Tips, Troubleshooting:

  • Don’t like it hot? De-seed the chilies for a milder flavour.

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