salsa verde

Salsa Verde

Yield: About 2 quarts


  • 15 medium tomatillos, husks removed and rough chopped
  • 1 medium Spanish onion, rough chopped
  • 3 jalapeños, seeded and rough chopped
  • 6 cloves garlic, rough chopped
  • 1/2  bunch cilantro leaves, chopped


Simmer tomatillos, onion, jalapeños, and garlic for 15 minutes on medium heat, then purée in blender. Add chopped cilantro when cool.

Photo(s) by Megan Newman