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Chilaquiles Verde (tortilla chips cooked in tomatillo salsa) with Sweet Potatoes. Served with Refried Beans.

Salsa Verde

Adapted from Food Network Kitchens
Course salsa
Cuisine Mexican
Author TheSpicedLife


  • 1 lb tomatillos, husked and rinsed
  • 3 cloves garlic, peeled
  • 1 small white onion, quartered
  • 1 jalapeño, seeded if desired
  • 1 t coarse sea salt
  • juice of 1 lime
  • 4 sprigs of cilantro with plenty of leaves
  • sugar to taste


  1. Heat a large, heavy (preferably cast iron) griddle or pan over medium heat. Place the tomatillos, garlic cloves, onion quarters and jalapeño on the hot surface and cook, turning once or twice, until charred in spots all over.
  2. Place all of them into a food processor and add the salt, lime juice and cilantro. Puree smooth. Taste for more lime juice, salt or even some sugar--I find it easiest to test with a tortilla chip, as just tasting the salsa straight is often too strong.
  3. Store in a sealed container in the refrigerator.