This time last year, I was living in Puerto Escondido and eating street tacos with salsa verde almost every day. Authentic tacos in Mexico are simple. Fresh corn tortillas, a meat filling (al pastor, suadero, carnita, asada, etc), chopped white onion, cilantro, and there is always an assortment of salsas on the table, salsa verde being one of them. It’s a vibrant, zesty, and slightly spicy green sauce that’s used commonly in Mexican cuisine. This salsa brings so much brightness to every bite, and it’s very easy to make at home. Leave the store-bought packaged salsas alone, and opt for this homemade authentic version the next time you’re having tacos, enchiladas or even just need a dipping salsa for chips or grilled meats.
The Romaine Heart addition is a tip from chef Gabriela Cámara, owner of Contramar in CDMX. Romaine Hearts are the center leaves of Romaine lettuce; they are smaller, more yellow and sweeter. It gives the salsa a bit of a crunch and adds freshness!
Ingredients
450 grams tomatillos, about 8-10 small tomatillos
20 grams chopped white onion, about ¼ cup
1 small Romaine Heart, about 4-6 small leaves
2 garlic cloves, peeled
1 bunch cilantro, remove stems
½ avocado
½ - 1 jalapeño, depending on preferred spice level
Juice of 1 lime
Salt
Recipe
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Remove the husk from the tomatillos and give them a wash - they will have a sticky film on the outside, that is normal. Slice them in half, and remove any hard parts around the stem. Add them to a blender.
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Add the chopped onion, Romaine Heart leaves, and garlic to the blender.
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Remove the stems from the cilantro leaves, and add an entire bunch to the blender. Slice the jalapeño and add to the blender, along with half an avocado.
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Juice 1 lime directly into the blender. Add a pinch of salt.
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Blend for about 30-45 seconds. You don’t want the consistency to be entirely smooth.
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Store in an airtight container in the fridge for up to one week.
