Salsa Verde Recipe by Chef Billy Otis


500g    Tomatillo

90g      Jalapeño chilli

1pc.     Garlic clove, finely grated

1pc.     Lime, juiced and strained

1pc.     White onion

50g      Coriander, washed clean with the bottom root removed

*Kosher salt and white sugar to taste



  1. Using a blowtorch or the broiler in your oven, lightly char the outside of the tomatillos and chillies. Once cooked, set the tomatillos aside and put the chillies in a bowl and cover.
  2. Peel the skin off the onion and cut into 2cm rings. Char the onion and place in a bowl and cover.
  3. Once the ingredients are cooled, peel the dark skin off the chillies, leaving the fruit whole.
  4. Transfer the tomatillos, chillies, half of the coriander, and a quarter of the onions into a blender or food processor. Blend until the sauce is uniform but still slightly chunky.
  5. Season with salt and sugar to taste.
    1. Note: Tomatillos and lime are both sour, so you will need about equal parts of salt and sugar to season the sauce, around 1 tbsp of each.
  6. Finely mince the remaining grilled onions and thinly slice the leftover coriander, including the stems. Mix the two together.
  7. Once the salsa verde is seasoned to your desired taste, put the salsa into a serving bowl, topped with your onion-coriander mixture.
  8. Serve with tortilla chips and enjoy!

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