Mexicana Salsa Verde

This recipe is focused on ingredients more commonly found in Mexico (versus the alternate versions on this site -- ingredients found in U.S. grocery stores or that omit the tomatillos). For dip, dressing or for marinade, this salsa can be made with a variety of ingredients including scallions for onions, jalapeño chiles for poblano peppers, and other ingredients found in the variations on this site. The below ingredients are the most basic and easiest.

Ready In:
30mins
Serves:
Units:

ingredients

directions

  • Remove stems from chiles; do not remove seeds. Set chiles on burner of stove to roast; peel skin when cool and set aside.
  • Remove paper husks from tomatillos. Place in medium saucepan. Add cold water to cover. Bring to a boil; drain.
  • Place chiles, tomatillos, chopped onion and garlic, and cilantro in blender. Blend for 2 to 3 minutes.
  • Turn into medium bowl. Add salt to taste.
  • NOTE: Use immediately or cover and refrigerate overnight for richer taste.
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"This recipe is focused on ingredients more commonly found in Mexico (versus the alternate versions on this site -- ingredients found in U.S. grocery stores or that omit the tomatillos). For dip, dressing or for marinade, this salsa can be made with a variety of ingredients including scallions for onions, jalapeño chiles for poblano peppers, and other ingredients found in the variations on this site. The below ingredients are the most basic and easiest."
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  1. Demian9
    This recipe is focused on ingredients more commonly found in Mexico (versus the alternate versions on this site -- ingredients found in U.S. grocery stores or that omit the tomatillos). For dip, dressing or for marinade, this salsa can be made with a variety of ingredients including scallions for onions, jalapeño chiles for poblano peppers, and other ingredients found in the variations on this site. The below ingredients are the most basic and easiest.
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