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Close up of a jar of fresh salsa verde.

Salsa Verde

  • Author: Coley Gaffney (
  • Prep Time: 10
  • Cook Time: 20
  • Total Time: 30
  • Yield: 1 1/2 pints 1x
  • Category: condiment
  • Method: stovetop
  • Cuisine: Mexican


Use as a dip or condiment to spice up your favorite meal.  Yield: 1 ½ pints


  • ½ lb fresh tomatillos, husks removed and rinsed
  • 13 serrano or jalepeno peppers *See note below
  • ¼ medium white onion (left in 1 piece), plus 2 tbsp minced onion, divided
  • 1 large clove garlic, peeled
  • ½ cup water
  • 1 ½ tsp salt
  • ¼ cup chopped cilantro


  1. Preheat a griddle, large cast iron skillet or comal over high heat. Place the tomatillos, peppers, onion and garlic on the griddle and let them sit a few minutes until they begin to char and blacken on the bottom. Turn the vegetables until they are charred on all sides and softened, about 10 minutes.
  2. Transfer the vegetables to a food processor along with the water and salt and pulse until you have a chunky consistency (add more water if it’s too thick). Transfer to a bowl and stir in the remaining minced onion and cilantro.
  3. Keep refrigerated in a tightly sealed glass jar for up to a week.


  • *Chiles vary greatly in the amount of heat they contain, even within the same variety. Serranos tend to be spicier than jalepenos, however the opposite can often be the case. I always like to split the chiles down the center in order to test their heat before using. Use a finger to tough the ribs and seeds of the pepper, and then lick your finger. If it immediately sets you on fire, then you know it’s a hot one. To keep the salsa mild, be sure to remove the ribs and seeds before toasting. But if you like it spicy like me, go crazy.

Keywords: salsa verde, tomatillos, stovetop salsa, green salsa