Quick Salsa Verde

salsa verde with chips
Photo: Sang An
4 cups

Our quick salsa verde recipe is easy to make—and it's the perfect accompaniament to crunchy tortilla chips. Begin by boiling the tomatillos, which softens them. Then, they are blended with the other ingredients—white onion, garlic, jalapeño, and cilantro—before the salsa is cooked down to thicken it. Once cooled, it's ready to be enjoyed alongside your other favorite dips.


  • Coarse salt

  • 12 tomatillos (about 2 ¼ pounds), husks removed, rinsed well

  • 2 cloves garlic

  • 1 ½ ounces fresh cilantro (about ¼ 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 Notes

Tomatillos are available year-round at Latin markets and some supermarkets. Salsa can be refrigerated in an airtight container, up to 1 week.

Related Articles