Skip to main content
Epicurious
Bon Appétit

Tomatillo Salsa Verde

4.8

(5)

Image may contain Plant Food Vase Pottery Jar Bowl Vegetable and Fruit
Tomatillo Salsa VerdePeden and Munk Taylor and Jen

Recipe information

  • Yield

    Makes about 2 cups

Ingredients

1 pound quartered rinsed husked tomatillos
1/2 coarsely chopped medium onion
1 smashed garlic clove
1 coarsely chopped serrano chile (seeds removed if desired)
1/4 cup fresh cilantro leaves with tender stems
Salt

Preparation

  1. Purée 1 pound quartered rinsed husked tomatillos, 1/2 coarsely chopped medium onion, 1 smashed garlic clove, 1 coarsely chopped serrano chile (seeds removed if desired), and 1/4 cup fresh cilantro leaves with tender stems in a blender, adding water as needed, until smooth; season with salt. That's it!

TagsSalsaCondimentMexicanLatin AmericanTomatilloVegetableOnionRoot VegetableCilantroHerbs & SpicesVeganVegetarianGluten FreeNut FreeDairy FreeQuickEasy5 Ingredients or Fewer30 Minutes or LessNo-CookBlenderBon Appétit

See Related Recipes and Cooking Tips

Read More
The Most-Saved Recipes in the Epicurious App This Week
Like no-brainer corn salad and Spanish frittata.
Pork Tenderloin With Street Corn
Stir-frying slices makes this dinner doable on any given night.
Sheet-Pan Hot Honey Chicken and Peaches
No grill needed for this just-charred-enough sweet and spicy chicken.
Caramelized Onion Pasta
Turn humble onions into this thrifty yet luxe pasta dinner.
13 Types of Nuts and How to Cook With Them
Filberts, goobers, scaly bark nuts: Explore the world beyond almonds in this guide.
Steak With Dashi Greens for One
Dashi gives a phenomenal boost to all kinds of dishes that crave umami.
Spaghetti With So Much Zucchini
Loosely inspired by pasta Amatriciana, a few pounds of zucchini stand in for tomatoes.
The Most-Saved Recipes in the Epicurious App in June
Like swordfish steaks with tomatoes and Peruvian-style tofu.