Skip to main content
Epicurious
Bon Appétit

Tomatillo Salsa Verde

4.8

(5)

Image may contain Plant Food Vase Pottery Jar Bowl Vegetable and Fruit
Tomatillo Salsa VerdePeden and Munk Taylor and Jen

Recipe information

  • Yield

    Makes about 2 cups

Ingredients

1 pound quartered rinsed husked tomatillos
1/2 coarsely chopped medium onion
1 smashed garlic clove
1 coarsely chopped serrano chile (seeds removed if desired)
1/4 cup fresh cilantro leaves with tender stems
Salt

Preparation

  1. Purée 1 pound quartered rinsed husked tomatillos, 1/2 coarsely chopped medium onion, 1 smashed garlic clove, 1 coarsely chopped serrano chile (seeds removed if desired), and 1/4 cup fresh cilantro leaves with tender stems in a blender, adding water as needed, until smooth; season with salt. That's it!

TagsSalsaCondimentMexicanLatin AmericanTomatilloVegetableOnionRoot VegetableCilantroHerbs & SpicesVeganVegetarianGluten FreeNut FreeDairy FreeQuickEasy5 Ingredients or Fewer30 Minutes or LessNo-CookBlenderBon Appétit

See Related Recipes and Cooking Tips

Read More
The Only Frittata Recipe You’ll Ever Need
Keep this easy frittata recipe on hand for quick breakfasts, impressive brunches, and fridge clean-out meals.
The Most-Saved Recipes in the Epicurious App in April
Like fattoush salad and strawberry shortcake roll.
Lamington Cupcakes
An Australian icon—with coconut, chocolate, and raspberry—streamlined in a standard muffin pan.
Caramelized Onion Pasta
Turn humble onions into this thrifty yet luxe pasta dinner.
Cottage Cheese Caramelized Onion Dip
Add a bag of potato chips and you've got yourself a party.
All the Recipes From Bon Appétit’s Travel Issue
We’ve got baked cheddar and leek pasta, maple-mustard sheet-pan salmon, and a strawberry shortcake roll.
31 Spring Cocktails for Warmer Days Ahead
Think a Hugo spritz, a gin basil smash, and plenty more patio-ready pours.
13 Types of Nuts and How to Cook With Them
Filberts, goobers, scaly bark nuts: Explore the world beyond almonds in this guide.