Mexican salsa verde

Mexican salsa verde

400 ml
Chris Middleton

The charring of the garlic and chillies and the use of chocolate mint give this famous Latin sauce its Mexican accent. The deep flavour achieved here is lovely with the subtle sweetness of the raisins. It’s a lovely, complex sauce with a rich smokiness and a beautiful, deep-red colour. It makes a great addition to any barbecued meat.


Quantity Ingredient
1 jalapeno
2 small garlic cloves
25g pasilla chillies, (see Latin Larder)
125ml extra-virgin olive oil
60ml lemon juice
1 tablespoon dijon mustard
1 tablespoon cider vinegar
1 tablespoon raisins
15g capers, rinsed
1 large handful flat-leaf parsley
1 small handful mint leaves
1 small handful chocolate mint leaves
1 small handful coriander leaves
1 small handful sweet basil leaves
1 small handful oregano leaves
100g cooked english spinach
sea salt, to taste
habanero sauce, to taste


  1. Preheat an overhead grill to high heat.
  2. Place the jalapeño and garlic on a small tray and grill, turning occasionally, for 10 minutes, until soft, caramelised and charred black.
  3. Remove the stems from the pasilla chillies and roughly chop, retaining the seeds. Place in a small heatproof bowl, cover with boiling water and set aside for 10 minutes, to rehydrate. Reserve the liquid.
  4. Combine the olive oil, lemon juice, mustard, vinegar, raisins, capers, charred chilli and garlic in a food processor or blender and process until emulsified.
  5. Gradually add the herbs, spinach and some of the reserved chilli soaking liquid, as required, to make a fine sauce.
  6. Season with salt and habanero sauce, then transfer to a bowl and set over a larger bowl filled with iced water to rapidly chill.
  7. Store in an airtight container in the refrigerator for up to 1 week.

* Tip

  • If the herb chocolate mint is hard to find, substitute 10 g dark bitter chocolate, minimum 50% cocoa solids.
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