Salsa Verde (Green Tomatillo Salsa)

  • Serves

    makes About 4 Cups


Bright and fruity, this salsa is the perfect counterpoint to the richness of cheesy dishes and grilled meats. This recipe first appeared in our August/September 2012 issue with Hugo Ortega's article Special Sauce.


  • 4 oz. tomatillos, husked and rinsed (available at
  • 4 cloves garlic
  • 2 medium white onions, quartered
  • 2 jalapeños, stemmed
  • 1 tsp. sugar
  • 1 bunch cilantro, stemmed
  • Kosher salt and freshly ground black pepper, to taste


Step 1

Place tomatillos, garlic, onions, and jalapeños in a 4-qt. saucepan; cover with water by 1". Bring to a boil; cook until slightly soft, about 5 minutes. Drain and reserve 1 cup cooking liquid.

Step 2

Transfer to a blender along with reserved liquid, sugar, cilantro, and salt and pepper; pulse until chunky. Transfer to a bowl, and serve at room temperature.

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