top of page

Tomatillo Salsa Verde


  • 1 1/2 pounds tomatillos

  • 1/2 cup chopped white onion

  • 2 cloves (or more) garlic , optional

  • 1/2 cup cilantro leaves

  • 1 tablespoon fresh lime juice

  • 2 Jalapeño or serrano peppers , stemmed, seeded and chopped (you can use whole for more heat if you want)

  • Salt to taste


Remove papery husks from tomatillos and rinse well

  1. 2 ways to cook the tomatillos 2a Oven Roasting Method Cut the tomatillos in half and place cut side down on a foil-lined baking sheet. Add a few garlic cloves in their skin (if using) Place under a broiler for about 5-7 minutes to lightly blacken the skins of the tomatillos. 2b Pan Roasting Method

  2. Pulse in blender Place the cooked tomatillos, lime juice, onions, garlic (if using), cilantro, chili peppers in a blender or food processor and pulse until all ingredients are finely chopped and mixed.

  3. Season to taste with salt. Cool in refrigerator. Serve with chips or as a salsa accompaniment to Mexican dishes.

Photo Credit: Christina Corsiglia

40 views0 comments

Recent Posts

See All


bottom of page