Salsa Verde

barbara lentz


A Mexican staple. Can be eaten cold as a salsa to dip chips in or used as a sauce for virtually any dish.


☆☆☆☆☆ 0 votes

10 Min
35 Min
Stove Top


  • 2 lb
  • 1 medium
  • 4
    serrano chilies
  • 6 clove
  • 1 c
  • 2 Tbsp
    olive oil
  • 1/2 c
  • 1/2
    lime juiced
  • ·
    salt to taste

How to Make Salsa Verde


  1. Remove the papery husk from the Tomatillo's and wash the sticky stuff off. Place in a large pot. Cut the ends off the Serrano chilies and add them to the pot. Throw in the garlic cloves. Cut the onion in quarters and add that to the pot. Place just enough water to cover and bring to a boil on stove. Reduce heat to a simmer and simmer 15 minutes.
  2. Remove from heat. Add cilantro to food processor and pour in the tomatillos mixture and process until well mixed. Do it in batches if needed.
  3. Add oil to pan and heat it up. Add the tomatillo mixture with the sugar and lime juice bring to a boil. Reduce to a simmer and simmer 20 minutes
  4. Taste and adjust for salt.

Printable Recipe Card

About Salsa Verde

Course/Dish: Salsas
Main Ingredient: Vegetable
Regional Style: Mexican

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