MediumHot Sauces & Condimentseasysalsatomatillomexicanroasted

Verde Venom Salsa Verde

Traditional salsa verde needs serrano or jalapeño peppers for heat. With Verde Venom tomatillos, the base fruit does both jobs — tart green flavor and 25,000 SHU of capsaicin heat.

Prep

10 min

Cook

15 min

Total

25 min

Servings

12

Peak SHU

25K

Featured Organisms

SS-TIL-02Verde VenomTomatillo · 25K SHU

Ingredients

  • 500g Verde Venom tomatillos (SS-TIL-02), husked
  • ½ white onion, quartered
  • 3 cloves garlic, unpeeled
  • Small bunch cilantro
  • 1 tbsp lime juice
  • Salt to taste

Instructions

  1. 1

    Broil tomatillos, onion, and garlic on a sheet pan until charred (8–10 min).

  2. 2

    Peel garlic. Transfer everything to a blender.

  3. 3

    Add cilantro and lime juice. Pulse to desired consistency.

  4. 4

    Season with salt. Serve at room temperature.

Tips

  • Green Fuse tomatillos (1K SHU) for a mild salsa.
  • Acid Rain (100K SHU) for restaurant-challenge territory.
Science Note

Charring tomatillos caramelizes their natural sugars and breaks down pectin, creating a thicker salsa. The Maillard reaction products (melanoidins) add savory depth. Capsaicin survives broiler temperatures (260°C+) without degradation.

Pairs With

Verde Venom Paloma

A tomatillo paloma with Verde Venom — 25,000 SHU of green fire meets grapefruit and tequila.

Verde Venom Chicken Enchiladas

Green enchiladas smothered in Verde Venom tomatillo sauce — 25K SHU, no serrano needed.