Tomatillo Raw Salsa Verde

| 22 September 2015

What on earth do you do with those slight alien-looking green lanterns featuring a green tomato-looking bulb inside that are now available in many farmers markets and specialist grocers across the country?

You make the most magnificently delicious raw salsa verde – or a green sauce – and delight your senses with this beautiful creation. What’s the beauty of salsa verde? It is a bit of pesto (forgive us, Italians) but without nuts (a lot easier to digest!) and a fabulous way to integrate a mega dose of healthy greens (in this case coriander) into your daily, weekly, or seasonal routine. Salsa verde goes well with any Mediterranean or Mexican flavours.

Here goes the (simple) process of salsa verde:

Ingredients (serves 2)

  • 8 small to medium size tomatillos
  • 1 big bunch of fresh coriander
  • 1-2 large spring onions
  • 1/3 of a green chilli
  • 1 small green pepper or cucumber (optional)
  • juice of 1 lime
  • big pinch of unprocessed sea salt
  • 2 TBLS of extra virgin olive oil
  • 1 TBLS of apple cider vinegar
  • 1 TBLS of green powder of your choice (chlorella, barley grass or moringa works well)(optional)
  • pinch of freshly ground black pepper



You can whizz all the ingredients in a food processor, but where is the magic in that?:)

If you are making a small batch, start by finely mincing coriander (minus the stalks), discard the outer lantern and finely chop the tomatillos into small cubes (as small as it gets). Add finely chopped chilli, paprika, spring onions, squeeze the lime, add olive oil and apple cider vinegar, sprinkle some salt and pepper et voila! (We prefer using a ceramic knife for super fresh and delicate recipes like these to preserve the flavour and vibration and prevent oxidisation).

Attention! Extra recipe below:

We found some extra yummy heirloom purple potatoes at the farmers market and made these incredible herby wedges.

For the wedges:

  • a big handful of purple potatoes (washed, with the skin)
  • extra greens (we used up coriander stalks, parsley and extra spring onion here)
  • pinch of salt
  • 1 TBLS coconut oil



Simply preheat a fan assisted oven to 200C, cut potatoes into wedges, add a tablespoon of coconut oil and bake for 10-15 mins (purple potatoes take less time to cook). In the meantime, finely chop the herby greens (we are using coriander, parsley & spring onion). Once the potatoes are soft and slightly crunchy mix in the finely chopped greens and serve with salsa verde and some cheeky avocado on the side.

May the food you eat be a celebration of your wellbeing! Enjoy!

Aiste & Joel xx