Salsa Verde

Main Ingredient
Recipe Seasonality
  • 2 pounds tomatillos
  • 4 garlic cloves
  • 1 medium yellow onion
  • 2 small jalapeños
  • 1 teaspoon cumin
  • 1 teaspoon black pepper
  • 1 teaspoon oregano
  • 2 teaspoons kosher salt
  • 1/2 cup apple cider vinegar (reduce to 2 tablespoons if not canning)
  • 1/4 cup lime juice

Husk, wash and dry tomatillos. Press garlic cloves with the heel of the hand and leave in jackets. Slice onion in half. Leave jalapeño whole.

In a pan arrange veggies in a single layer and turn to medium-high heat. Rotate with tongs until cooked through and tomatillos are softened. Remove from heat.

Stem and deseed jalapeño and remove jackets from garlic.

Place all ingredients in a blender with remaining spices and liquids. Blend until desired consistency, chunky or puréed. Taste, correct seasoning, serve.

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