Authentic Spicy Salsa Verde

Course: Side Dish
Cuisine: Mexican
Prep Time: 10 minutes
Cook Time: 5 minutes
Total Time: 15 minutes
Servings: 8
Calories: 20 kcal
Author: Aurora Garcia Ramos

Straight from Puebla, Mexico this is the way it's really made!



  • 1 pound tomatillos husks removed, rinsed and quartered
  • 1 jalapeno pepper stemmed and quartered
  • 1/4 cup white onion minced
  • 1/2 teaspoon salt or to taste
  • 1/3 cup cilantro


  1. Place the tomatillos and jalapeno in a large saucepan.  Add enough water so that the vegetables just start to float.  Bring to a boil and cook until pale in color, about 3-5 minutes.  Remove from heat.

  2. Using a slotted spoon, transfer the tomatillos and ONE of the jalapeno quarters to a blender or food processor.  Pulse until a chunky puree forms.  Taste for heat.  If you like your salsa hotter, add another piece of jalapeno. I added a whole pepper (seeds and all) and it's very spicy, so if you're sensitive to heat, don't add as much (or remove the seeds before boiling). 

  3. Add the onion, salt and cilantro and pulse several times to combine.  Taste for seasoning adding more salt if desired.

  4. Refrigerate salsa in a clean glass jar.  Keeps for up to one week.

Nutrition Facts
Authentic Spicy Salsa Verde
Amount Per Serving
Calories 20
% Daily Value*
Sodium 146mg 6%
Potassium 159mg 5%
Total Carbohydrates 3g 1%
Dietary Fiber 1g 4%
Sugars 2g
Vitamin A 2.6%
Vitamin C 11.2%
Calcium 0.4%
Iron 2%
* Percent Daily Values are based on a 2000 calorie diet.