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Le Chaudron recipe
Salsa verde mexicaine
Mexican tomatillo salsa verde
⏱ 25 minServes 4Easy75 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients4 servings
500 g (18 oz)green tomatillos
2fresh jalapeños
1white onion, chopped
4 clovesgarlic, crushed
1large bunch of fresh cilantro
The juice of 2 limes
3 tbspextra-virgin olive oil
1 tspground cumin
- 500 g (18 oz) green tomatillos
- 2 fresh jalapeños
- 1 white onion, chopped
- 4 cloves garlic, crushed
- 1 large bunch of fresh cilantro
- The juice of 2 limes
- 3 tbsp extra-virgin olive oil
- 1 tsp ground cumin
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 4. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Remove the papery husks from the tomatillos and rinse them well in cold water.
- Dry-roast the tomatillos, jalapeños and garlic in a large skillet for 10 minutes, turning.
- They should char lightly on the surface.
- Put the roasted vegetables in a blender with the chopped onion and cilantro.
- Add the lime juice and ground cumin and salt well.
- Blend for 30 seconds to a coarse texture.
- With the blender running, drizzle in the extra-virgin olive oil.
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