Recipes › Mild Chilli › Mild Chilli Salsa Verde
Mild Chilli Salsa Verde
A classic green salsa made with roasted mild chillies and tomatillos — bright, tangy, gently warm, and far better than anything from a jar. This forms the base for enchiladas, the dipping sauce for chips, the braising liquid for pork, and the flavor backbone of green chili. Make a big batch.
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Ingredients
- 4 large mild green chillies (Anaheim or Hatch), roasted and peeled
- 8 medium tomatillos, husks removed, quartered
- ½ medium white onion, quartered
- 3 garlic cloves, unpeeled
- ½ cup fresh cilantro
- 2 tbsp lime juice
- ¾ tsp salt
- 1 tbsp vegetable oil
Method
- Broil tomatillos, onion, and unpeeled garlic on a baking sheet for 10 minutes until charred and soft. Squeeze garlic from skins.About 12 min
- Transfer to a blender with roasted chillies, cilantro, lime juice, and salt. Blend until smooth — some texture is fine.About 3 min
- Heat oil in a saucepan over medium-high heat. Carefully pour in the salsa (it will splatter). Fry the salsa, stirring constantly, for 5 minutes until darkened slightly and fragrant. This step concentrates and deepens the flavor.About 6 min
- Taste and adjust lime and salt. Cool before serving. Serve with chips or use as an enchilada sauce.About 2 min
Tips
- The frying step is traditional and transforms the salsa — don't skip it.
- Hatch chillies in season are the best choice for this recipe — mild but very aromatic.
- For a hotter version, add 1 serrano pepper during roasting.
Ring the changes
- Use as a braising liquid for pork shoulder — add to the pot with 1 cup chicken stock.
- Skip the frying step for a brighter, fresher cruda-style salsa verde.
Keeping it
Refrigerate for up to 2 weeks. Freeze for up to 3 months.
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