Martha's Salsa Verde

READY IN: 4hrs 15mins
Recipe by alligirl

From Martha Stewart 'Great Parties'. Tomatillos are blanched to take away bitterness. Cooking time is chilling time. Posted for ZWT.

Top Review by Andi of Longmeadow

What a terrific, very zesty, salsa verde! I followed this exactly only halving the recipe. A perfect balance of veggies, and I agree~blanching tomatillo first is right on target here. I made mine this morning, and served this afternoon ~ all the ingredients had set, and not one ingredient stood out, they were all so wonderfully combined. I cubed my tomatillos into little cubes and they had the nicest little crunch. Thank you for such a refreshing taste! Made for *Everyday is a Holiday* June 2009

Ingredients Nutrition


  1. Add tomatillos to boiling water; cook 3 to 5 minutes, until just soft. Drain. Let cool; chop into 1/2 inch pieces.
  2. Toss in bowl with remaining ingredients. Refrigerate several hours before serving.
  3. *Note* Salsa will keep refrigerated for 3 days.

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