Salsa Verde

This recipe, the quintessential tomatillo use, is from the website


1 ½ lbs tomatillos
½ Cup chopped white onion
½ Cup cilantro leaves
1 Tablespoon fresh lime juice
¼ teaspoon sugar
2 jalapeno peppers, stemmed seeded and chopped
Salt to taste


Remove papery husks from tomatillos and rinse well.

2a. Roasting method Cut in half and place cut side down on a foil-lined baking sheet. Place under a broiler for about 5-7 minutes to lightly blacken the skin.

2b. Boiling method Place tomatillos in a saucepan, cover with water. Bring to a boil and simmer for 5 minutes. Remove tomatillos with a slotted spoon.

2. Place tomatillos, lime juice, onions, cilantro, chili peppers, sugar in a food processor (or blender) and pulse until all ingredients are finely chopped and mixed. Season to taste with salt. Cool in refrigerator.

Serve with chips or as a salsa accompaniment to Mexican dishes. Makes 3 cups.

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