Salsa Verde


There are many different types of salsas out there but Salsa Verde is definitely in my top three so I thought I would share this recipe with you today.
Perfect with tortilla chips, to serve with tacos, in enchiladas, on sopes and flautas, etc.


  • 2 pounds of green tomatillos (husks removed and rinsed)
  • 2 cloves of garlic
  • 2 serrano chiles (add more if you like extra heat)
  • 1 cup of cilantro leaves
  • 1/4 cup of a chopped white onion
  • 1 teaspoon of kosher or sea salt
  • 2 tablespoons of corn or vegetable oil


Once you’ve rinsed the tomatillos and serrano chiles, add them to a pot of water along with the two cloves of garlic. Place the pot on high heat and bring to a boil. You’ll know when the tomatillos are ready because the shade of green will change to a pale green.

Take the tomatillos, garlic cloves and serrano chiles and place them in a blender along with 1/2 cup of the water from the same pot everything was boiling in before, puree until smooth. Add 1 cup of cilantro leaves, 1/4 cup of onion and the teaspoon of salt and blend again.

In a medium skillet or saucepan, pour the two tablespoons of oil on medium heat and once hot, pour in the salsa and let simmer until it thickens.

Remove from heat and let it cool before you serve. You can store it in a closed container or mason jar and keep it in the refrigerator and use when you please. Although it has more flavor the first week, you can keep it in the fridge for weeks.

From my kitchen to yours,

-R. Garcia

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Just a proud Texan blogging about baking + cooking, crafting, gardening, journaling, preaching, reading, thrifting, and traveling.

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