Salsita Verde from Mexico

by Editorial Staff

Summary

Prep Time	10 mins
Total Time	10 mins
Course	Sauce
Cuisine	European
Servings (Default: 2)

Ingredients

4 tomato (s), green from the jar (can be bought in Turkish shops)
1 large clove garlic
6 slices jalapeños from the glass and 3 tablespoons the liquid from the glass
some coriander green
a bit salt

Instructions

Warning: green tomatoes are ripe fruits of a nightshade plant - not unripe tomatoes!
Put all ingredients in the blender, season to taste - done! Makes about 150 ml salsita.
Tips: Measure out the jalapeños carefully. It is better to start with a few slices and add more if it is not spicy.
Do not mix the coriander greens until you know that everyone will like it.
This salsita goes well with many Mexican dishes and is the basis for “enchiladas verdes”, “huevos rancheros”, taquitos, tamales and much more.
By the way: everything that Mexicans really like is belittled. So salsa becomes salsita.

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.