Total Time
Prep 17 mins
Cook 3 mins

This is how I usually make my salsa verde. You might try charring the tomatillos on a comal or dry frying pan instead of boiling them in the water for a roasted flavor. As written, it is a fairly mild salsa, so I recommend adjusting heat to taste. Recipe is from Vegetarian Planet.

Ingredients Nutrition


  1. Bring the water to a boil in a saucepan.
  2. Add the tomatillos, and boil them for 3 minutes.
  3. Drain the tomatillos, and put them into a blender or food processor.
  4. Add the remaining ingredients to the tomatillos.
  5. Blend for only a few seconds, leaving the salsa a bit chunky (small pieces of onion and tomatillo would be evident).
  6. Store the salsa in a sealed container in the refrigerator until you are ready to serve it.
  7. It will keep for 4 days.


Most Helpful

This was a fantastic verde sauce!! I didn't measure out the lime, but I only used one because it was pretty juicy, and after tasting, it was enough. I was a little scared of the sugar (which I used coconut sugar) so I backed down to about 1 tsp. but I really do thing the full amount would have been fine. Served it over enchiladas and it was delicious!

mommyluvs2cook August 19, 2016

Roasted the tomatillos & 5 partially-seeded jalapenos & made otherwise as directed (excluding the sugar). Out standing! Smoky, mildly tart, fresh tasting with the garlic and the cilantro & diced onion. Definitely a keeper! Thank you cookiedog.

Buster's friend May 23, 2008

Really nice salsa verde, Next time I think I will try adding roasted garlic to it bc the smokiness imho will go very well here. Made for Bev Tag! Thanks for sharing a great recipe!

Mama's Kitchen (Hope) January 17, 2008

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