Salsa Verde

Salsa Verde

Salsa Verde or green tomatillo salsa is bright and fruity and is the perfect complement to grilled meats and cheese dishes.  Not bad with just tortilla chips either. 


4 Ounces Husked & Rinsed Tomatillos

5 Garlic Cloves

2 Quartered White Or Yellow Onions

2 Stemmed Jalapenos

1 Teaspoon Sugar

1 Teaspoon Kosher Salt

1/2 Teaspoon Freshly Ground Pepper

1 Bunch Stemmed Cilantro

In a medium size saucepan fill with 2 cups of water.  Put the tomatillos, garlic, onions and jalapenos in the saucepan.  Boil for 5 minutes.  You will want the contents to be slightly soft.  Drain, but save 1 cup of the cooking water.  Put the ingredients into a blender or food processor along with the cooking liquid that you saved.  Add the salt, pepper, sugar and cilantro.  Pulse until chunky.  Pour into a serving bowl and serve at room temperature.  Makes 4 cups.


    Victoria has been cooking and writing recipes since she was a a young girl. Originally from Nebraska, her appreciation for culinary technique took off when she moved to Lyon, France. Victoria is published in Hearst Newspapers, Greenwich Free Press, New Canaanite, and more.

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