Traditional salsa verde

Here’s a traditional Salsa Verde. It goes well with grilled steak, grilled pork, tacos, fish and as a dip with chips to name but a few possibilities.


  • 1 ½ lb tomatillos
  • ½ cup chopped white onion
  • ½ cup cilantro leaves
  • 2 large garlic cloves minced or pressed
  • 1 teaspoons ground coriander seeds
  • 1 Tbsp fresh lime juice
  • ¼ teaspoon sugar
  • 3 serrano or 2 Jalapeño peppers, stemmed, seeded and chopped
  • Salt to taste


  • saucepan
  • food processor or blender


  1. Remove papery husks and rinse well.
  2. Place them in a medium saucepan and cover them with cold water. Bring to boil, reduce heat and simmer gently for about 5 minutes or until they can easily be pierced with a fork.
  3. Drain.
  4. Place tomatillos, lime juice, onions, cilantro, Jalapeño peppers, sugar in a food processor (or blender) and pulse until all ingredients are finely chopped and mixed.
  5. Season to taste with salt.
  6. Cool in refrigerator.

What you should know

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Re: Salsa verde, traditional

This is fast, easy and delicious. I made it to go with fajitas and have been putting it on everything from eggs to steaks to simply eating it with chips.

Re: Salsa verde, traditional