Food & Cooking Recipes Appetizers Quick Salsa Verde 4.3 (3) 2 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on December 20, 2022 Print Rate It Share Share Tweet Pin Email Photo: Sang An Yield: 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. Ingredients 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 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. 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. Rate it Print