Mexican Salsa Verde


  • 5 Tomatillos, husks removed and rinsed
  • 2 Serrano Chile Peppers, stemmed and coarsely chopped
  • 1/2 Medium White Onion, coarsely chopped
  • 1/2-2/3 Cup Fresh Cilantro
  • Juice from 1 Freshly Squeezed Lime
  • 1/4 Teaspoon White Sugar
  • Salt, to taste


Cut the tomatillos in half and place them cut-side down on a baking sheet lined with aluminum foil. Roast them under the oven broiler until the skins are lightly blackened, about 7 to 10 minutes.

Transfer roasted tomatillos to a blender. Add the serrano peppers, onion, cilantro, lime juice, and sugar. Blend until finely chopped. Season with salt to taste.

Serve salsa with any entrée or with warm corn tortilla chips as a refreshing appetizer. This salsa also goes in our Mexican Lasagna – try it!

Recipe posted by Lindsay

One Response to “Mexican Salsa Verde”

  1. […] Mexican Salsa Verde (see recipe) […]

Leave a Reply (Will be Moderated)

You must be logged in to post a comment.