Recipe by eileen
"Broiling the tomatillos gives this salsa a subtly smoky taste. If you are sensitive to spicy food, remove the seeds from the peppers. This salsa is perfect as both a dip for taco chips and to top enchiladas suizas."
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1 1/2 pounds
fresh tomatillos - husked, peeled, and halved
chopped white onion
jalapeno pepper, diced
serrano pepper, diced
This is the recipe I use for my Salsa Verde!! Only thing I do different roast everything & I also add a few garlic heads, too!! The best salsa!! IThe sugar helps with the acidity. Freezes well, too~~My 15 yr old son will eat this straight out of the bowl.
This is a very good recipe. Its easy to follow and easy to make. Now, I do roast all my peppers and a glove of garlic on top of the suggested recipe.
Remember when you are roasting: to take the pepper out of the oven then choke it in a Ziplock baggie. Do that for a min or two, then you can literally scrape out any seeds and the charred outside. You should scrape the outside because that burnt area is very bitter.
I combine this recipe with a personal recipe for salsa.
Very easy and of so good! This is great on nachos or enchiladas or just with some good tortilla chips. Thanks - this recipe is a keeper. I made this for Faceless Frenzy July 2012 - so glad I did, thanks!
This is the first time I've made salsa Verdi . This recipe is wonderful and easy! Never buy store bought again!
Pretty good but recommend roasting everything and then puree with a diced avocado, the avocado is the key. Killer on everything but especially good on pork carnitas!
We can't get enough of this! I grew two big tomatillo plants in my garden this year, but I plan on growing 4 next year just to have plenty of tomatillos to make this salsa. This is very easy to make in a food processor. I used a little more cilantro and a little more onion. A half-teaspoon of salt is good too, but not necessary.
First time working with tomatillos. I understood the directions to husk them but skipped the peeling as it seemed futile. Otherwise followed directions and ingredient list. Husband loved it and wants to hang on to this recipe. Throwing everything into the food processor made it so easy. Recommend.
This salsa is tasty but a little too spicy for me even though I didn't use the Serrano pepper and used 2 jalapenos from some that I had canned. I also like my salsa a little thicker. Next time I will probably only use one pepper and maybe only the juice from a smaller lime or just half of a large one so it's not so liquidity. It's worth the try if you're looking for a tasty Verde salsa.
* Percent Daily Values are based on a 2,000 calorie diet.
Deliciosa Salsa Verde
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 8
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