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Salsa Verde

Freshly prepared salsa verde is an addictive chip dip. Tomatillos are available year-round at Latin markets and some supermarkets.

  • Yield: Makes 4 cups
Salsa Verde

Source: Martha Stewart Living, June 2005


  • Coarse salt
  • 12 tomatillos (about 2 1/4 pounds), husks removed, rinsed well
  • 2 cloves garlic
  • 1 1/2 ounces fresh cilantro (about 1/4 bunch), stems included
  • 1 jalapeno chile, ribs and seeds discarded, flesh coarsely chopped
  • 1 small white onion, finely chopped
  • Freshly ground pepper


  1. Bring a large pot of water to a boil; add salt. Cook tomatillos until pale, about 5 minutes. Drain; cut each into 4 wedges. Puree tomatillos, garlic, cilantro, jalapeno, and onion in a food processor.

  2. Transfer tomatillo mixture to a medium stockpot. Bring to a simmer over low heat; cook until thickened, about 15 minutes. Season with salt and pepper.

Cook's Note

Salsa can be refrigerated in an airtight container, up to 1 week.

Reviews (1)

  • kimkim 2 Apr, 2008

    This recipe is tasty, but it makes a lot. I had a lot left over, even after a party. Tomatillos can be pricey so next time I'll save some $ and cut the recipe in half.

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