Salsa Verde

Blanching the tomatillos takes away some of their bitterness. Use this Salsa Verde with Empanadas with Spicy Pork.

  • Yield: Makes 4 cups
Salsa Verde

Source: Martha Stewart Living, September 1996


  • 1 pound tomatillos, husks removed
  • 1 cup loosely packed cilantro leaves, roughly chopped
  • 5 jalapeno chile, diced
  • 6 scallions, chopped
  • 2 cloves garlic, minced
  • 2 tablespoons freshly squeezed lime juice
  • 1/2 teaspoon salt
  • 1/8 teaspoon freshly ground black pepper


  1. Add tomatillos to boiling water; cook 3 to 5 minutes, until just soft. Drain. Let cool; chop into 1/2-inch pieces.

  2. Toss in bowl with remaining ingredients.

Cook's Notes

Refrigerate several hours before serving. Salsa will keep refrigerated for up to 3 days.


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