Salsa Verde

This recipe was originally published on July 10, 2016 and has been modified and updated for our new website.

Yes salsa out of a can is yummy, but fresh homemade salsa is amazing! You can store it in your refrigerator and it will last for up to three days.

This salsa goes great on eggs, tacos, enchiladas, or tortilla chips.

If you’ve never made salsa at home, trust me, your life is about to change.


  • 2 pounds tomatillos (about 16 total) husked and washed

  • 3 large garlic cloves

  • 2 jalapeños

  • 1 teaspoon ground cumin

  • 1 bunch of cilantro or 3/4 cup cilantro sprigs


  1. Peel and wash the tomatillos.

  2. Place the tomatillos and jalapeños in a large pot filled with enough water to fill the top – don’t overfill with water.

  3. Bring the water to a boil until the jalapeños and tomatillos turn tender (use a fork to test).

  4. Remove from the heat and let them sit for 15 minutes.

  5. After 15 minutes, use a large strainer and drain the tomatillos and chiles.

  6. Place the garlic, cumin, tomatillos, jalapeños and about four tablespoons of water in a blender.

  7. Blend for a few seconds so the salsa is still thick but blended well.

  8. Add the cilantro and blend so that the salsa becomes shiny and speckled with cilantro, but do not over blend or it will turn into a paste-like consistency.

  9. In a pan, on medium-high heat, add about four tablespoons of oil and the contents of the blender.

  10. Bring the salsa to a simmer and stir for about 10 minutes until it becomes thickened.

  11. Once the sauce is thickened, remove from the heat and season to taste with salt.

  12. Refrigerate for up to three days.

Recipe adapted from: ROBERTO SANTIBAÑEZ

Now that you know how to make the salsa, get the recipe for his amazing enchiladas suizas.

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