Salsa Verde

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Salsa Verde

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Prep Time 20 minutes
Cook Time 5 minutes
Servings: 3 cups salsa
Course: Side Dish
Cuisine: Mexican
Ingredients Method

Ingredients
  

  • 1½ pounds tomatillos, papery husks removed, rinsed
  • 2 serrano chili peppers, top cut off to expose interior and to remove stems
  • 2 cloves garlic
  • ½ cup chopped cilantro, stems included
  • ½ cup chopped white or yellow onion
  • 1 tbsp fresh lime juice
  • 1 tsp sea salt

Method
 

  1. Put the tomatillos and serrano chili peppers in a separate sauce pan and cover with water. Bring to a boil, reduce to a simmer. Cook for five minutes until the tomatillos have changed color, but are not mushy, then remove from heat.
  2. Reserve ¼ cup of the tomatillo cooking liquid, and place in a blender. Transfer the tomatillos and serrano chilis to the blender, along with garlic, onion, lime juice, chopped cilantro and salt.
  3. Puree until blended. Taste and add more salt if needed. If you desire more heat, add another chili pepper, it does not have to be cooked.

© 2026 Pamela Zippi

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