Basic Salsa Verde (Mexican Tomatillo Salsa) Recipe

By
J. Kenji López-Alt
Kenji Lopez Alt
J. Kenji López-Alt
Culinary Consultant
Kenji is the former culinary director for Serious Eats and a current culinary consultant for the site. He is also a New York Times food columnist and the author of The Food Lab: Better Home Cooking Through Science.
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Updated Aug. 30, 2018
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Photographs: J. Kenji Lopez-Alt

A basic salsa verde made with simmered tomatillos and cilantro.

Recipe Facts

5

(1)

Active: 5 mins
Total: 15 mins
Serves: 16 to 20 servings
Makes: 1 quart

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Ingredients

  • 1 1/2 pounds tomatillos, husks and stems removed

  • 1 to 2 jalapeño or serrano peppers, stem and seeds removed

  • 1 small white onion, skin removed, split in half

  • 1 bunch fresh picked cilantro leaves and tender stems

  • Kosher salt

Directions

  1. Combine tomatillos, serranos, and onion in a medium saucepan and cover with water. Bring to a boil over high heat then reduce to a simmer. Simmer until vegetables are completely softened, about 10 minutes, stirring occasionally to make sure all sides are softened.

  2. Drain vegetables then transfer to a blender. Add cilantro and a large pinch of salt. Blend on medium speed until a chunky puree is formed, about 30 seconds. Transfer to a bowl, season to taste with more salt or lime juice if necessary, and serve. Cooled salsa can be stored in a sealed container in the refrigerator for up to 2 weeks.

Special Equipment

Blender or hand blender

Nutrition Facts (per serving)
15 Calories
0g Fat
3g Carbs
1g Protein
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Nutrition Facts
Servings: 16 to 20
Amount per serving
Calories 15
% Daily Value*
Total Fat 0g 0%
Saturated Fat 0g 0%
Cholesterol 0mg 0%
Sodium 34mg 1%
Total Carbohydrate 3g 1%
Dietary Fiber 1g 3%
Total Sugars 2g
Protein 1g
Vitamin C 6mg 31%
Calcium 7mg 1%
Iron 0mg 2%
Potassium 125mg 3%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

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