Salsa Verde cheater version

Lynn Socko


For years I made Tomatillo salsa from scratch and loved it. One day I broke down and opened a can of tomatillos and used it, with granulated garlic and cilantro, for salsa. I found a new love! It is so quick and easy to make, and really quite delicious. I haven't made salsa verde from scratch (fresh veggies) in a long time.
It's fairly high in sodium, that's the only draw back I can find, but it's delicious!

pinch tips: How to Peel Tomatoes




Makes 28 oz


5 Min


No-Cook or Other


28 oz
can tomatillos
1 tsp
granulated garlic
**hot pepper of choice, see notes below
**cilantro, fresh

Directions Step-By-Step

I have used jalapeno, fresno and habanero peppers. I've also used dried Chile deArbol peppers. You can make it as hot or as mild as you like, you don't even have to use peppers at all if your not a fan of heat. I normally start with one fresh pepper and taste, then add more if I want more heat. Or I reconstitute about 4 chile de Arbol chiles.
Add tomatillos and juice to food processor or blender. Add granulated garlic and puree. If using cilantro, once salsa is pureed, and pulse a few times more.
Taste and adjust heat if desired. I have found that I don't need to add anything else. It is already citrusy and salty to fit my taste.

About this Recipe

Main Ingredient: Vegetable
Regional Style: Mexican
Other Tags: Quick & Easy, Healthy