newsletter fr
Excluding taxes and delivery


Salsa verde with pasilla

Salsa verde with pasilla

This common Mexican salsa usually goes with fatty meats like pork. It adds a lovely sourness to fish and seafood as well.

You can also make a raw version of this salsa. However, it must be eaten the same day. Cooked, it keeps for a few days in the fridge.

Makes about 1 cup of salsa. 


6 to 8 tomatillos

4 cloves garlic

1 Pasilla de Oaxaca or fresh Serranos

Salt to taste

Fresh cilantro (opt.)


  1. 1

    Remove husk from tomatillos and wash well. Place in a small pot and cover with water. Add a little salt.

  2. 2

    Bring to a boil and cook on medium for 10 minutes. Remove from heat and cool.

  3. 3

    Meanwhile, grill garlic in a hot pan. Set aside.

  4. 4

    Cover Pasilla de Oaxaca with boiling water and let stand 15 minutes. If you’re using serrano, chop it finely.

  5. 5

    Place grilled garlic, chile and a little of the tomatillo cooking water in a blender and purée. Add cooked tomatillos one at a time and blend until smooth.

  6. 6

    Add a little cilantro if desired.

  7. 7

    Taste and add salt if necessary.