May 18 2016

Salsa Verde Made with Tomatillos

Tomatillos with husk removed

Tomatillos, garlic, cilantro, and onion ready to blend

Salsa Verde with chips
Salsa Verde with Chips

Salsa Verde

Salsa Verde adds flavor to Mexican foods but don’t stop there. Use it as a salad dressing, add it to cooked rice and beans, as a sauce on any cooked meat such as grilled fish, chicken or steak and on top of vegetables for an extra burst of flavor. Salsa Verde is made with tomatillos they look like green tomatoes packed in a paper husk; they feel a little sticky when the husk is removed. Serrano chili is a hot chili similar to a jalapeno chili it is optional in this recipe, if you like hot food add one or two depending on how much spice you like and be careful not to touch eyes after chopping or handling any chili pepper. Wash hands to remove the oils right after handling.


Prep time 5 minutes      total cook time 10 minutes

Makes about 3 cups



1-2 Serrano chilies, cut in half seeds remove ( optional)

10 whole tomatillos

1 garlic clove

½ cup cilantro

¼ cup chopped onion

½ teaspoon salt


1          Remove the paper husk from the tomatillos and rinse, cut into quarters add to the blender along with all other ingredients.

Pulse on and off, scraping down side blend until smooth.


Salsa Verde with Avocado

For a thicker Salsa Verde add a peeled ripe avocado to the blender and pulse until smooth.



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