Salsa Verde

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Salsa Verde
Photo: © Earl Carter
Active Time:
10 mins
Total Time:
25 mins
makes 2 1/2 cups


  • 10 tomatillos (about 1 1/4 pounds)—husked, rinsed and quartered

  • 1 lightly packed cup cilantro sprigs

  • 1 serrano chile, quartered

  • 1/2 medium white onion, chopped

  • 2 garlic cloves, smashed

  • 1 tablespoon vegetable oil

  • Salt and freshly ground pepper


  1. In a blender, combine the tomatillos, cilantro, serrano, onion and garlic and puree until smooth. In a medium saucepan, heat the vegetable oil. Add the salsa, season with salt and pepper and bring to a boil. Simmer over moderate heat until reduced to 2 1/2 cups, about 10 minutes. Let cool.

Make Ahead

The salsa can be refrigerated for up to 5 days.

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