Salsa Verde

  • 4 lbs tomatillos, husks removed and rinsed well
  • 4 cloves garlic
  • 3 serrano chiles (remove seeds if heat is an issue)
  • 1 cup Cilantro
  • 1 onion
  • 2 teaspoons cumin
  • salt and pepper


Quarter tomatillos and place in pot with chiles.  Do not add any water. Cover and cook on medium until tomatillos are soft and have released all their juices. (they produce a lot of liquid so you don't need to add any).  Let cool for 10 minutes.

In a food processor or blender, working in batches to fit your machine, add all ingredients and blend well, until your desired consistency.

Perfect for enchiladas, taco sauce, and chilaquiles.  If you want to can this, just add 1 teaspoon lemon to the top of every jar before canning.

Makes 10 cups


Salsa Verde – GFCFSF
Salsa Verde – GFCFSF - Ingredients