Salsa Verde
Yield: About 2 cups
  • 1 pound tomatillos, husks removed and rinsed
  • 1 clove garlic
  • 1-2 jalapeños, see note
  • ⅓ cup roughly chopped white onion
  • 1 cup cilantro leaves (can include top parts of stems)
  • 1 teaspoon salt
  • 3 tablespoons vegetable oil
  1. Add the tomatillos, garlic and jalapeño to a medium saucepan and then cover with water. Bring to a boil then reduce to low and simmer covered for 10 minutes. The tomatillos should become pale green and should be soft, but not falling apart.
  2. Use a slotted spoon to transfer the tomatillos, garlic and jalapeño to a high-speed blender or food processor. Add the onion, cilantro and salt then puree until smooth.
  3. Heat the vegetable oil in a medium saucepan over medium heat. Once hot, add the salsa and cook until thickened slightly, about 6-8 minutes, stirring occasionally. Serve warm or refrigerate for later and serve cold or at room temperature.
If you don’t want your salsa spicy only use 1 jalapeño and remove all the seeds and pith before putting in the blender. If you like it spicy try 1 jalapeño with the seeds and pith and if you want it even more spicy you could add a second jalapeño.
Recipe by Lemon & Mocha at