Salsa Verde for Empanadas

4 cups

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


  • 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

  • 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.

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