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0 from 21 votes

Authentic Salsa Verde

Straight from Puebla, Mexico this authentic salsa verde recipe is the way it's really made!

Prep Time
10 mins
Cook Time
10 mins
Total Time
15 mins
Servings: 8
Calories: 20 kcal
Course: Side Dish
Cuisine: Mexican

Ingredients

  • 1 pound tomatillos husks removed, rinsed and quartered
  • 1 Jalapeno pepper stemmed and quartered
  • ¼ cup white onion minced
  • ½ teaspoon salt or to taste
  • ⅓ cup cilantro

Instructions

    Cup of Yum
  1. Place the tomatillos and jalapeno in a large saucepan.  Add enough water so that the vegetables just start to float.  Bring to a boil and cook until pale in color, about 3-5 minutes.  Remove from heat.
  2. Using a slotted spoon, transfer the tomatillos and ONE of the jalapeno quarters to a blender or food processor.  Pulse until a chunky puree forms.  Taste for heat.  If you like your salsa hotter, add another piece of jalapeno. I added a whole pepper (seeds and all) and it's very spicy, so if you're sensitive to heat, don't add as much (or remove the seeds before boiling). 
  3. Add the onion, salt and cilantro and pulse several times to combine.  Taste for seasoning adding more salt if desired.
  4. Refrigerate salsa in a clean glass jar.  Keeps for up to one week.

Notes

  • Store salsa verde in a sealed jar in the refrigerator for up to one week.

Nutrition Information

Calories 20kcal (1%) Carbohydrates 3g (1%) Sodium 146mg (6%) Potassium 159mg (5%) Fiber 1g (4%) Sugar 2g (4%) Vitamin A 130IU (3%) Vitamin C 9.2mg (10%) Calcium 4mg (0%) Iron 0.4mg (2%)

Nutrition Facts

Serving: 8Serving

Amount Per Serving

Calories 20

% Daily Value*

Calories 20kcal 1%
Carbohydrates 3g 1%
Sodium 146mg 6%
Potassium 159mg 3%
Fiber 1g 4%
Sugar 2g 4%
Vitamin A 130IU 3%
Vitamin C 9.2mg 10%
Calcium 4mg 0%
Iron 0.4mg 2%

* Percent Daily Values are based on a 2,000 calorie diet.