Mexican Salsa Verde

Image of Paola van der Hulst
Paola van der Hulst Website
Rated 5.0 based on 2 customer reviews
Mexican Salsa Verde
Mexican Salsa Verde
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  • 5 tomatillos
  • 1/2 large onion, cut into thirds, divided
  • 1 green chile pepper, or more to taste
  • 1 clove garlic
  • 5 ounces fresh cilantro
  • ½ teaspoon salt


  1. Combine tomatillos, one onion chunk, green chile pepper, and garlic in a saucepan; add enough water to cover.
  2. 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.
  3. Transfer to a blender or food processor; add the remaining onion, cilantro, and salt. Pulse ingredients until salsa reaches a desired consistency.
Mealthy tip:

You can make this salsa ahead. Transfer to a jar and refrigerate up to 1 week.


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What others are saying

Image of Aja A
September 12, 2017 at 1:39am

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.

Image of Randall Hauk
September 12, 2017 at 12:23am

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!