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Salsa Verde


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Salsa Verde 0 Picture


  • 3 tablespoons vegetable oil
  • 2 pounds tomatillos, papery husks removed, cut in half
  • 8 to 12 serrano chilies (depending on heat tolerance)
  • 1/2 onion, peeled
  • 1 garlic clove
  • 6 whole sprigs cilantro, stems included
  • Lime juice
  • Salt



Step 1

Step 1 In a wide skillet, heat oil until shimmering but not smoking. Add tomatillos, chilies, onion (cut side down) and garlic. Cook over medium-high heat, turning often, until vegetables are browned, turning to black, and seared on all sides.

Step 2 Add cilantro and purée with blender until smooth and creamy, adding a little water if needed to loosen. Season to taste with salt and lime juice. The sauce should be tart and spicy but rounded in flavor.

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