Tomatillo Salsa

Salsa Verde

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Preparation info

  • Makes

    2 to 3 cups

    • Difficulty


Appears in

Muy Bueno: Three Generations of Authentic Mexican Flavor

Muy Bueno

By Yvette Marquez-Sharpnack

Published 2013

  • About

I love hot and spicy salsas but my husband doesn’t, so this salsa is for him and those like him who prefer salsa without too much heat. Tomatillos are not something we grew up eating. I know, I know, but we have them now and they are magnificent to cook with. What I like most about this salsa is the tanginess of the tomatillos. The combination of the tomatillos with the roasted garlic, chile peppers, onions, and cilantro gives this salsa a lot of punch without a lot of heat. You can serve salsa verde with homemade tostadas, a warm queso fresco, or simply spooned over eggs in the morning.


  • 8 tomatillos, husks removed and rinsed
  • 2 unpeeled cloves garlic
  • 2 serrano peppers, stemmed and coarsely chopped
  • 1 jalapeño pepper, stemmed and coarsely chopped
  • ¼ yellow onion, chopped
  • Handful cilantro
  • ½ teaspoon salt


Boil tomatillos in water to cover for about 15 minutes. Remove tomatillos from the water and allow them to cool before blending.

Roast the garlic cloves in their skins in a dry pan until skin is charred, about 10 minutes. Cool and remove skins.

In a blender place the cooled tomatillos, roasted garlic, chopped serrano and jalapeño peppers, onion, cilantro, and salt and blend for about 1 minute. Do not over blend. Salsa should be chunky. Taste and add more salt if needed.