Food & Cooking Recipes Appetizers Salsa Verde for Empanadas Be the first to rate & review! By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on May 29, 2019 Print Rate It Share Share Tweet Pin Email Yield: 4 cups Blanching the tomatillos takes away some of their bitterness. Use this salsa with our Empanadas with Spicy Pork. Ingredients 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 ½ teaspoon salt ⅛ teaspoon freshly ground black pepper Directions Add tomatillos to boiling water; cook 3 to 5 minutes, until just soft. Drain. Let cool; chop into 1/2-inch pieces. Toss in bowl with remaining ingredients. Rate it Print