Salsa Verde

Mexican Green Tomato Salsa from The Essential Cuisines of Mexico, by Diana Kennedy Central and Northern Mexico

Salsa Verde
Yield: 1 1/4 cup Prep 10 mins Cook 1 minute plus 10 minutes standing Start to Finish 11 mins


  • 2 or more serrano chiles, finely chopped
  • 1 heaped tablespoon finely chopped white onion
  • 1 small garlic clove, finely chopped
  • 1/3 cup firmly packed, roughly chopped cilantro
  • 8 ounces tomatillos, cooked*
  • Salt to taste
  • 1 additional teaspoon finely chopped cilantro (optional)

Make It

1. Put the chiles, onion, garlic, and cilantro into a blender or food processor and pulse until finely chopped. Gradually add the tomatillos and blend to a textured consistency. Add salt and sprinkle with the remaining cilantro.


  • * To cook tomatillos, peel their husks away and dunk them in boiling water for one minute. Turn off the heat and leave covered for 10 minutes, then use right away.
  • Salsa is best within 3 hours, and is also great with chips.
  • Find out more about this recipe on Mom Appetit's blog.