Skip to main content
Epicurious
Cookbooks

Salsa Verde

Recipe information

  • Yield

    makes about 2 cups

Ingredients

1 (11-ounce) can tomatillos, drained
1 jalapeño, stemmed and cut into thick slices
1/4 medium yellow onion, cut into 1-inch chunks
1 garlic clove
1/2 bunch fresh cilantro, thick stems cut off
1/2 teaspoon kosher salt

Preparation

  1. Put the tomatillos, jalapeño, onion, garlic, cilantro, and salt in a blender and process until smooth.

Cooking in the Moment
TagsSalsaCondimentDipTomatilloVegetableCilantroHerbs & SpicesJalapeñoChileStarterDinnerGluten FreeDairy FreeNut FreeVegetarianVeganEasyQuick5 Ingredients or FewerNo-CookBlenderCookbooks
Read More
31 Easter Desserts, Each One Better Than a Chocolate Egg
Like airy lemon chiffon cake and a Cadbury egg–inspired tart.
Caramelized Onion Pasta
Turn humble onions into this thrifty yet luxe pasta dinner.
The Most-Saved Recipes in the Epicurious App This Week
Like coconut lentil soup and chicken stroganoff.
Apple-Walnut Charoset
A warmly spiced Ashkenazi charoset, perfect for your Passover seder—or spooned over yogurt the next morning.
The Only Frittata Recipe You’ll Ever Need
Keep this easy frittata recipe on hand for quick breakfasts, impressive brunches, and fridge clean-out meals.
29 Ricotta Recipes for Dinner, Dessert, and More
Put that half-full tub to use with recipes that go beyond the Italian American classics.
One-Pot Chicken Thighs With Cilantro Rice and Beans
This one-pot dinner cooks chicken thighs directly on top of a bed of flavorful cilantro rice studded with black beans for a complete dinner.
Lemon Curd
Use this classic lemon curd on scones, in yogurt, or between layers of meringue.