Green salsa


  • 1 garlic clove, peeled
  • 2 oz fresh green serrano chile, well roasted and stemmed
  • 1/3 cup white onion
  • 1 ¼ teaspoon salt
  • 1 pound well roasted tomatillos, peeled
  • 2 teaspoons cilantro leaves, finely chopped
  • 2 teaspoons mint leaves, finely chopped


Grind the garlic, onion and salt in the molcajete or blender into a paste, add the tomatillos. Grind until the mixture is coarsely puréed or to taste. Add the cilantro and mint. Mix then season to taste with salt.

Serve in a sauce boat at room temperature.

This sauce can be kept in a refrigerator for three days.

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