Salsa Verde


  • 1 ¼ lb. tomatillos or green tomatoes
  • 1 white onion
  • 4 serrano chiles
  • 4 cloves garlic
  • 12 sprigs cilantro
  • 2 tbsp. cooking oil
  • 1 ½ tsp. salt + to taste



Remove the papery husks from the tomatillos and rinse to remove the sticky residue.

Quarter the onion.

Add all the ingredients except the cilantro and salt to a large pot and just cover with water.

Bring the water and ingredients to a boil and then simmer for 10 minutes.

Blend the cooked ingredients and the cilantro with the cooking water until smooth. (About 30 seconds)

Heat 2 tablespoons of cooking oil in the pot.

Pour the blended salsa back into the pot with the hot cooking oil.

Reduce the heat and simmer for 20 minutes.  Add the salt and adjust if necessary.