Authentic Spicy Salsa Verde

Course: Side Dish
Cuisine: Mexican
Prep Time: 10 minutes
Cook Time: 5 minutes
Total Time: 15 minutes
Servings: 8
Calories: 20kcal
Author: Aurora Garcia Ramos
Straight from Puebla, Mexico this is the way it's really made!
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  • 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


  • 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.
  • 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). 
  • Add the onion, salt and cilantro and pulse several times to combine.  Taste for seasoning adding more salt if desired.
  • Refrigerate salsa in a clean glass jar.  Keeps for up to one week.


Calories: 20kcal | Carbohydrates: 3g | Sodium: 146mg | Potassium: 159mg | Fiber: 1g | Sugar: 2g | Vitamin A: 2.6% | Vitamin C: 11.2% | Calcium: 0.4% | Iron: 2%