Multi Cooker

Multi-Cooker Salsa Verde

  • Condiment
  • Slow Cook

Taco night just got an upgrade! Whether tacos, enchiladas, or nachos are on the menu, this fresh and tangy tomatillo-based salsa verde is the perfect addition.

  • Servings 3-4
  • Preparation 20 min
  • Cooking 60 min

Ingredients

  • 1 pound Tomatillos
  • 1 Medium onion, roughly chopped
  • 6 Garlic cloves, peeled
  • 1 Jalapeno, stemmed, chopped
  • 2 tbsp Oil
  • 2 tbsp Water
  • ⅓ cup Cilantro, chopped
  • 2 tbs Lime juice
  • ½ tsp Salt

Directions

  • Place the tomatillos, onion, garlic, jalapeno, oil, and water in the multi-cooker inner pot.  
  • Choose the [Slow Cook] setting and set the timer to 60 minutes. Press Start.
  • Transfer the mixture to a blender and blend until smooth. Add the cilantro, lime juice, and salt, and blend one more time. 
  • Transfer the salsa to a serving bowl and refrigerate until it’s cold. Serve.

WHAT IS SALSA VERDE?

Salsa verde is a traditional Mexican sauce made primarily with tomatillos and green chiles. Fresh, zesty, and slightly spicy, it enhances dishes like chilaquiles, enchiladas, nachos, and tacos.

Some Tex-Mex variations skip tomatillos in favor of additional green chiles, but tomatillo-based salsa is known for its brighter, more complex flavor profile.
In addition to tomatillos and fresh jalapeños, this green salsa incorporates garlic and onions for an earthy depth, while cilantro adds a burst of garden freshness.

Lime juice further elevates the brightness, evoking the flavors of a leisurely afternoon meal in Tulum.
Fun Fact: “salsa verde” translates directly to “green sauce.”

Unlike many fresh red salsas, which can be served raw, this tomatillo-based salsa verde requires cooking to fully develop its rich flavor.
That’s where a multi-cooker comes in handy!

HOW TO MAKE SALSA VERDE IN A MULTI-COOKER

All ingredients—except for the cilantro, lime juice, and salt—should be placed into the inner pot of a Tiger multi-cooker.

With the Slow Cook function set for 60 minutes, the ingredients will be gently simmered to release their full depth of flavor. Once cooked, the mixture should be blended until smooth before adding the cilantro, lime juice, and salt to taste.

After refrigerating, it’s time to grab the tortilla chips—this salsa verde is bound to be a favorite!

While a Japanese rice cooker may not typically come to mind when preparing Mexican salsa verde, it’s about to become an essential tool for the job!
Buen provecho!

Products used in this recipe

Electric Multi-Cooker COL-A40U

The compact cooker for daily use. A 2.6 qt (2.5 L) multi-cooker that allows you to make great-tasting dishes w […]

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Multi Cooker

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