Mexican Salsa Verde
- 5 tomatillos, husks removed and tomatillos rinsed
- ½ large onion, cut into thirds, divided
- 1 green chile pepper, stem removed, or more to taste
- 1 clove garlic
- water to cover
- ½ cup fresh cilantro, or more to taste
- ½ teaspoon salt
For best results, we recommend using:
- Combine tomatillos, one onion chunk, green chile pepper, and garlic in a saucepan; add enough water to cover.
- Bring the water to a boil, reduce heat to low, and cook at a simmer until the ingredients have softened, 6 to 7 minutes; drain.
- Transfer tomatillo mixture to a blender or food processor; add the remaining onion, cilantro, and salt. Pulse ingredients until salsa reaches a desired consistency, adding small amounts of water if needed. Alternately, blend the tomatillo mixture in the saucepan using an immersion blender.
You can make this salsa ahead of time and store until you are ready to use. Simply transfer to a jar and refrigerate up to 1 week. Why buy prepared salsa when this is so deliciously easy? You can use this salsa in so many ways: as a dip for chips, as a topping for tamales, add shredded pork to make it a meal or a filling for tamales, or stir into rice and beans for extra flavor.
What others are saying
Randall Hauk says:
Salsa verde is among the best things life has to offer. I prefer a little heat to mine, so I goosed this a bit by adding a jalapeno pepper to the mix. Great partner for the first weekend of nfl football!
Aja A says:
Yum! Love making my own salsa verde since most of the jarred stuff seems to have this weird color green. I toss my cilantro lime grilled shrimp on this stuff.