Root · Balanced Meals on a Budget

Homemade Salsa Verde Sauce

a.k.a. salsa falsa

A chunky green salsa built on green tomatoes (tomatillos) and zucchini, with a whole bulb of garlic mellowed in olive oil.

Please keep in mind — this is my quick version of the sauce.

4Cups
25Minutes
1Whole garlic bulb

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Blending tip — let both mixtures cool to room temperature before they go in the blender. Hot salsa builds steam pressure in the jar, and a sealed blender full of hot liquid will push the lid off.

Ingredients

To boil

  • Green tomatoes (tomatillos), chopped 7
  • Zucchini, chopped 1 large
  • Saltplus more to taste 1 tsp

To sauté

  • Jalapeños, chopped 3
  • Red onion, chopped 1
  • Garlicpeeled and chopped 1 whole bulb
  • Olive oil 2 tbsp

Method

  1. Peel and chop the tomatoes, zucchini, jalapeños, onion, and garlic, keeping them in separate piles.
  2. Bring a pot of water to a boil, add the salt, then add the green tomatoes (tomatillos) and zucchini. Boil until both are softened, about 8–10 minutes. Drain.
  3. Heat the olive oil in a pan over medium heat and cook the jalapeños, onion, and garlic until softened and fragrant, 6–8 minutes. Don't let the garlic brown.
  4. Let both mixtures come to room temperature — blending them hot will build steam pressure in the jar.
  5. Combine everything in a blender and blend to your preferred texture. Taste and add salt as needed.

Notes