A Mexican sauce dish built on whole ingredients.

Servings: 4
Active time: 20 min
Total time: 30 min

Organic sourcing

Tomatillos and cilantro, part of the Dirty Dozen, are best sourced organic to reduce pesticide exposure. Onions are low-residue if non-organic.

Ingredients

• 400 g tomatillos, husked and rinsed
• 1 jalapeño pepper, stem removed
• 1/4 cup white onion, chopped
• 1/4 cup fresh cilantro leaves
• 1 lime, juiced
• 1/2 tsp sea salt
• 1 tbsp extra-virgin olive oil

Method

1. Preheat your oven broiler to high.
2. Place the tomatillos and jalapeño on a baking sheet.
3. Broil until they are charred and softened, about 5-7 minutes, turning once.
4. Allow the roasted vegetables to cool slightly before handling.
5. In a blender, combine the charred tomatillos, jalapeño, onion, cilantro, lime juice, and sea salt.
6. Blend until smooth, adjusting salt to taste.
7. Stir in the olive oil for added richness and blend briefly to integrate.
8. Transfer the salsa verde to a bowl and let it cool to room temperature before serving.

Notes

• Adjust jalapeño for heat preference.
• Pairs well with grilled meats or as a topping for tacos.
• Store in an airtight container in the fridge for up to 5 days.

Source

Paraphrased from the culinary canon by Organic.is editors, 2026. Classic Mexican recipe. If you'd like a specific source for further reading, ask Tinni (bottom-right) for a book recommendation.