Salsa Verde

Thanks to restaurant refugee.  I used your tip of processing each ingredient separately.  Not only was the texture of my salsas much improved, but my arm wasn’t aching from the work.

salsa verde - modIngredients:

  • 1 1/2 lb tomatillos
  • 1/2 cup chopped white onion
  • 1/2 cup chopped cilantro leaves
  • 1 Tbsp fresh lime juice
  • 1/4 teaspoon sugar
  • 3 serrano peppers, stemmed, and chopped
  • Salt to taste (about 1/4 tsp)


  1. Remove tomatillos from husk and rinse well.  Cut in half and place cut side down on a foil lined baking sheet.  Place under broiler for ~10 minutes to lightly blacken the skin.
  2. Process tomatillos in food processor or blender and pulse until finely chopped.
  3. Mix in remaining ingredients and continue to pulse food processor/blender until desired consistency is reached.
  4. Add additional salt, lime juice, or peppers to taste.  Cool in refrigerator.

Makes 3 cups.

Modified from original recipe at Simply Recipes.


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