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Recipe

Traditional salsa verde

15 min • 4 to 6 servings •
John S
A bowl of vibrant green tomatillo salsa garnished with cilantro, with fresh tomatillos and jalapeño slices on the side.

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.

Ready

  • 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

    • Set

  • saucepan
  • food processor or blender

    • Go!

  • Remove papery husks and rinse well.
  • 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.
  • Drain.
  • 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.
  • Season to taste with salt.
  • Cool in refrigerator.

    • Recommendations

    Click here for more salsa verde recipes.

    Cinco de Mayo salsa tomatillo vegan vegetarian

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