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Salsa Verde (1998)

Yield: 2 1/2 cups.

  • 7 medium tomatillos, husks and stems removed 
  • 1/2 white onion, quartered 
  • 4 serranos 
  • 1 clove garlic 
  • 1 large bunch cilantro, stems removed 
  • 1/2 tsp. salt 
  • 1 T. fresh lime juice 
Place tomatillos in a saucepan, cover with water, and bring to a boil. Simmer gently (uncovered) for about 15 minutes, or until the tomatillos are soft. Turn off heat, and allow tomatillos to cool in the cooking water. Combine remaining ingredients in a food processor or blender, and puréé. Drain tomatillos, add to mixture, and puréé. Store in refrigerator (will keep about a week). 
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