Quick Salsa Verde

4 Ratings
  • 5 3
  • 4 0
  • 3 1
  • 2 0
  • 1 0

Freshly prepared salsa verde is an addictive chip dip.

Martha Stewart Living, June 2005

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Credit: Sang An

Recipe Summary

Yield:
Makes 4 cups
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Ingredients

Directions

  • 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.

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  • 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 Notes

Tomatillosareavailable year-round atLatin markets and some supermarkets. Salsa can be refrigerated in an airtight container, up to 1 week.

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Reviews (1)

4 Ratings
  • 5 3
  • 4 0
  • 3 1
  • 2 0
  • 1 0
Martha Stewart Member
01/23/2020
I've made this before it's delicious, cut the recipe in half. I bought the tomatillos at the .99 store, many were in the bag. Also all the other ingredients can be purchased there as well! 😉
Martha Stewart Member
01/23/2020
I've made this before it's delicious, cut the recipe in half. I bought the tomatillos at the .99 store, many were in the bag. Also all the other ingredients can be purchased there as well! 😉
Martha Stewart Member
04/02/2008
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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