Salsa Verde

salsa verde recipe

4.8 from 5 reviews


  • 56 Tomatillos (about 12 ounces)
  • 1 hot chile (serrano, jalapeño, manzano or habanero chile)
  • 1/2 cup minced onion
  • 2 cloves garlic
  • 1/4 cup cilantro, minced
  • 1 tablespoon lime juice, or to taste


  1. Peel the husks from the tomatillos and rinse off the sticky sap.
  2. Put them and the pepper on a cookie sheet and stick under the broiler for about 5 minutes or until they’re blistered, blackened, and softened.
  3. Remove the stem (and seeds for a milder salsa) from the pepper.
  4. Put everything into the blender and puree. Be CAREFUL when blending hot liquids. Place a dish towel over the lid and hold it down firmly. The heat causes a pressure build-up that can pop the lid off the blender and spray salsa all over you and your kitchen.
  5. If you prefer to use a molcajete, grind the onion and garlic with salt while the tomatillos cook. Then add chile and tomatillos a few at a time and grind until a rough salsa forms. Mince cilantro and add with lime juice.


This keeps refrigerated for about 4 weeks.
You can also use a small mango instead of the tomatillos for a sweet salsa. It’s muy excelente over fish. (But don’t roast the mango, obvs.)

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