Salsa Verde

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Salsa Verde

This is the real salsa verde–with tomatillos! I think that the salsa tastes far better when you roast the tomatillos, though some recipes suggest boiling (and others advocate not cooking at all!).

Yield: 3 cups


  • 1 to 1 1/2 pound tomatillos
  • 1/4 cup green onion, chopped
  • 1 cup cilantro leaves
  • 2 small peppers (jalapeno), seeded and chopped
  • 1/4 teaspoon sugar
  • 1 tablespoon fresh lime juice
  • Salt to taste


Remove papery husks.
Cut tomatillos in half and place down on a foil-lined baking sheet. Broil 6 minutes.
Coarsely puree all of the ingredients (except salt) in a food processor.
Season with salt.
Serve as a dip with chips, or as a side with burritos or soft tacos.

Additional Notes:

You can really vary the amount of ingredients to your liking. I first tried one pepper, but it was too bland. Get some kick!

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