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Easy Salsa Verde

Daughter Katy from Nutmeg Notebook
Course Sauce
Cuisine Mexican


  • Broiler, food processor or mixer


  • 2 pounds tomatillos – husks removed washed and rinsed
  • 6 garlic cloves or more to taste – not peeled
  • 1-2 serrano chiles washed
  • 1/2 cup water
  • 1 medium onion diced – rinsed with cool water
  • 1/2 -3/4 cup fresh cilantro
  • 1/2 teaspoon salt – if using – its not needed
  • freshly ground black pepper to taste


  • Remove the husks from the tomatillos, wash well and rinse, cut in half, place on a rimmed baking pan that is broiler safe. To that pan add the garlic cloves with the skins left on and the washed serrano chiles.
  • Broil for 4 minutes or until lightly browned, turn everything over and broil another 4 minutes.
  • Cut ends off the serrano chiles and remove the garlic from the skins.
  • Place the tomatillos along with all the juices into a blender or food processor along with the garlic cloves and 1 or 2 chiles along with the seeds or not depending on how hot the chiles are and how much heat you want the salsa to have, add the water and process – add the onion, cilantro and salt and pepper if using, process until desired consistency is achieved. If its too thick add a little more water. It does thicken as it cools but becomes more loose as it warms up.
Tried this recipe?Let us know how it was!