Salsa Verde

  • Serves

    makes About 2 Cups


Make this explicitly as a nacho garnish, or serve it as a replacement for store-bought salsa. Adapted from Stephen Tanner at The Commodore in Brooklyn.


  • 1 small jalapeño, stems removed
  • 4 tomatillos, husks removed
  • 1 cup cilantro
  • 1 clove garlic, peeled
  • 14 white onion, sliced


Step 1

Heat jalapeno and 3 cups water in a 4-qt. saucepan; boil. Add tomatillos and remove from heat; let cool in water, about 30 minutes, then strain. Place jalapeño, tomatillos, cilantro, garlic, onion, and salt in a blender; purée until smooth.

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