Tomatillo Salsa Verde


– 1 1/2 pounds tomatillos (about 12 medium) – 1/2 cup chopped white onion – 2 cloves (or more) garlic, optional – 1/2 cup chopped cilantro leaves and stem

– 1 tablespoon fresh lime juice – 2 jalapeño or serrano peppers , stemmed, seeded and chopped (you can use whole for more heat if you want) – Salt to taste


Preheat the broiler: Set the rack about 6 inches from the heating element.

Prep the tomatillos: Remove the papery husks from the tomatillos and thoroughly rinse. Cut the tomatillos in half and set them cut side down on a foil-lined baking pan.  

Add a couple garlic cloves to the skin (if using). Place in the broiler for 5-7 minutes to gently blacken the tomatillos' shells.  

In a blender or food processor, combine the cooked tomatillos, lime juice, onions, garlic (if using), cilantro, and chili peppers. Pulse until well combined and diced. 

Season with salt to taste. Cool and then refrigerate. Serve with chips or as a salsa dip for Mexican cuisine.  


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