Prev NEXT  


5 Super Salsa Recipes


Salsa Verde

Unlike its tomato counterpart, salsa verde gets its green color from tomatillos, a papery-husked relative of the tomato. Much of the recipe for standard salsa is the same, but the tomatillos give salsa verde a tangy, lively bite. A staple in Mexico, tomatillos were once difficult to find in the United States unless homegrown, but they're showing up more often in the produce aisle.


  • 10 medium tomatillos, husks removed
  • 1/2 cup onion, coarsely chopped
  • 1/2 cup chopped cilantro
  • 2 garlic cloves, minced
  • 1 teaspoon coriander
  • 1 teaspoon cumin
  • 1 tablespoon lime juice
  • 1 teaspoon sugar
  • 3 serrano peppers, cored and seeds removed
  • Salt, to taste

(Makes 3 cups)



Place the tomatillos in a pot, add just enough water to cover them, and bring it to a boil. Reduce the heat, and let them simmer until they're tender -- a little more than five minutes. Remove tomatillos from the water, and add them with the onions, cilantro, peppers, lime juice and sugar to a food processor. Blend until the mixture is uniform, season with salt to taste, and serve chilled.

Related HowStuffWorks Articles

More Great Links


  • Andrés, José. "Tapas: A Taste of Spain in America." Clarkson Potter. 2005.
  • Chiarello, Michael. "Italian Salsa Verde." Bon Appétit. August 2007. (Nov. 5, 2009).
  • Coronado, Rosa. "Cooking the Mexican Way." Lerner Publications. 2002.
  • La Riviere-Hedrick, Max. "Ersatz Papalote Salsa Recipe." 2009. (Nov. 4, 2009).
  • Von Bremzen, Anya. "The New Spanish Table." Workman Publishing. 2005.