Tomatillo Salsa Verde
Prep time
Cook time
Total time
This salsa verde is so good, you just might be tempted to drink it through a straw! Use it as a traditional salsa with chips, a condiment, an enchilada sauce, or a cooking sauce. The possibilities are endless!
  • 2 lbs tomatillos
  • 3-4 Jalapenos (see note)
  • 1 bunch Cilantro, half of stems + all leaves
  • ΒΌ cup onion, chopped
  • 2 limes, juice of
  • 2 cloves garlic
  • Salt
  • Pepper
  1. Fill a large pot with water and bring to a boil.
  2. Once the water is at a nice rolling boil, peel the jackets off of the tomatillos, rinse, and place into the pot of water. Add the jalapenos to the boiling water at the same time.
  3. Boil the tomatillos and jalapenos until the tomatillos soften and begin to split. Remove from water with tongs. Reserve 1 cup of water.
  4. Cut the tops off the the jalapenos (remove the seeds as well if you want less heat)
  5. Add the tomatillos, jalapenos, cilantro, garlic, and onion to the blender.
  6. Hold the lid TIGHT, pulse a few times, and then blend until smooth.
  7. Squeeze in the lime juice, season with salt and pepper to taste, and then pulse a few more times.
  8. If the salsa looks a bit thick for your taste, add a few tablespoons of the reserved water, blend, and repeat until the salsa reaches your desired consistency.
  9. Serve!
3-4 jalapenos makes for a HOT salsa. Adjust the heat by using more or less jalapenos. For a very mild salsa, use 1 jalapeno, seeds removed after boiling. For mild, use 1 jalapeno with seeds. For medium heat, use 2-3 medium jalapenos.
Recipe by Grain Changer at