Salsa Verde

  • Active Time 25m
  • Total Time 25m

Makes 1 cup

A traditional favorite, salsa verde is served as a condiment in most Mexican restaurants to accompany many dishes and snacks such as sopes, quesadilla, and flautas.


  • 10 fresh or 1 - 11 1/2 ounce can of tomatillos
  • 1 or 2 serrano chiles
  • 3 cups boiling water
  • 1 small onion, chopped
  • 1 clove garlic
  • 1 tablespoon cilantro, minced
  • 1/2 teaspoon salt, to taste


Cook the tomatillos and chiles in the water until soft, about 20 minutes. If using canned tomatillos, cook only the chiles. Drain, reserving only the liquid.

Combine the tomatillos, chili, onion, garlic, cilantro and salt in a food processor. Process briefly with some of the reserved liquid until thinned but still coarse.

Can be refrigerated for up to 3 days but it will become gelatinous, so let warm to room temperature before serving or lightly reheat for correct consistency before serving.

Serving Size = 1 Tablespoon

Recipe reprinted by permission of Weldon Russell. All rights reserved.

RecID 886

nutrition information per serving

9 calories; 0g total fat; 0mg cholesterol; 73mg sodium; 2g carbohydrates; 0g fiber; 0g protein

These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.

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