Recipe : Salsa Verde

by Ginny on July 9, 2012

I was pretty excited to figure out a good recipe for Salsa Verde (or tomatillo salsa), after a couple of failed attempts. The secret is that you have to cook (boil, grill, or roast) the tomatillos to tame their bitterness.


  • 1 lb. tomatillos, husks removed
  • 3/4 cup white onion, roughly chopped
  • 1 clove garlic, minced
  • 1 cup cilantro leaves, loosely packed
  • 2 green onions, roughly chopped
  • 1 1/2 teaspoons salt (more to taste)
  • 2 teaspoons red wine vinegar
  • 1 jalapeno, roughly chopped, with seeds
  • 2 teaspoons green tabasco sauce
  • 1-2 limes, juice only (to taste)

Boil, roast, or grill the tomatillos until soft and olive green in color. Let cool. In a food processor, combine all ingredients and blitz to a salsa consistency. Taste and adjust seasonings. Serve with tortilla chips.

Serving Suggestions: Add extra salsa to tortilla soup, use as an enchilada sauce, top eggs or breakfast burritos, or add to mashed avocado for a zippy guacamole.

Makes 3 cups

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