I learned this recipe from our friend, Martha who grew up in Oaxaca, Mexico. She has taught me so much about cooking Mexican dishes. Now, because of her, I always make fresh salsas and would never turn back to the jar.

This green salsa is good on everything. I like to use it in my tamales and drizzle it over taquitos, tostadas, salads, and vegan nachos.

salsa verde

Patty Malcolm | Chickfoodtv

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Prep Time 10 mins

Cook Time 15 mins

Total Time 25 mins

Course Sauces

Cuisine Mexican

Servings 1 cups

Ingredients

  

1x2x3x

• 8 to matillos papery leaves removed 
• 1-2 jalapeños depending on how spicy you like it
• 2-3 cloves garlic
• 1 handful cilantro
• juice of 1/2 lime or lemon
• 3 tablespoons water more if desired
• salt to taste

Instructions

 

• PREP. Clean tomatillos by removing the outer casing of papery leaves and rinse.
• BOIL. Fill a medium saucepan with water and bring to a boil. Add tomatillos and jalapeños and boil covered for 15 minutes.
• DRAIN. Drain water from pot and let tomatillos and jalapeños cool. 
• BLEND. In a high speed blender, combine tomatillos, jalapeños, garlic, cilantro, lime or lemon juice, water and salt to taste. Blend well, about 2 minutes. Add more water if needed.
• TASTE. Add more salt, if needed.
• SERVE.

Notes

• STORE. In an airtight container in the refrigerator for up to 5 days.
• HEAT. I usually prefer to use one jalapeño pepper, because I prefer things to be on the mild to medium side. Jalapeños can vary in heat, sometimes being very mild and sometimes fire hot. I would boil two and start by blending one and taste, add second one if you want more heat. I have also used sereno peppers, but keep in mind these can be very hot. 

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