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Salsa Verde and Chips

Salsa Verde (Green Salsa)

Salsa Verde is a beautiful symphony of tart richness that balances the salty crunch of chips or cuts through meat goodness in tacos.
Course Side Dish, Vegetable
Cuisine Mexican


  • 3-4 lb tomatillos
  • 3/4 cup chopped white onion
  • 2 cloves garlic
  • 3/4 cup cilantro leaves
  • Juice of 1 lime
  • 2-3 or more Jalapeño peppers stemmed seeded and chopped
  • 2 teaspoons table salt + more to taste


  • Remove paper husk and rinse tomatillos.
  • Lay aluminum foil on baking sheet, cut tomatillos in half and lay flat side down on foiled baking sheet.
  • Cut jalapeno peppers in half and lay on foiled baking sheet.
  • Set oven to broil and raise oven shelf to 4-5 inches from top of broiler in the oven.
  • Broil tomatillos and jalapenos for 5-6 minutes until the tops of the tomatillos brown.
  • Set tomatillos and jalapenos aside to cool.
  • In blender, blend tomatillos, onion, garlic, lime juice, cilantro and salt.
  • Add more salt, cilantro and garlic to taste. You want to taste tart, freshness and citrusy tang you have added enough salt to accentuate all the flavors.
  • I canned half of the salsa to devour later…..
Keyword chips, cilantro, garlic, green, Jalapeno, lime, onion, salsa, taco, verde