Mexican salsa verde from tomatillos or unripen tomatoes.
This Mexican salsa from un-ripe tomatoes or tomatillos if you have them, goes great with steaks and other meats, also on sandwiches, with tortilla chips and so on, the possibilities are endless. Fast and easy to prepare.
- green tomatoes or tomatillos 1,7kg
- 1 large white onion
- 1 large red onion
- 6 garlic cloves
- 4 chillies (if you don't want it spicy use a large green pepper)
- a bunch of celery with leaves (optional)
- salt, pepper, oil, lemon juice, sugar
- 1 bunch coriander
Cut the tomatoes, or tomatillos, the onion, pepper, celery and garlic into chunky pieces (they will all blend together later). Add them all to a large enough pot with around 50ml of oil and 50ml of water, cover and boil over a medium fire fora about 15 minutes until the tomatoes are soft.
Now it can be salted, peppered, the sugar can be added and a little lemon juice, by taste.
The coriander leaves (stalks can be used as well) can be added now together with the celery leaves. Once is a bit colder this mixture will be blended to a consistency of choice, from chunky to smooth, as you like.
The mexican salsa verde can now go into jars, topped up with a bit of olive oil and sealed, and will keep in the fridge for a few good days.