Salsa Verde

This salsa verde is tangy, fiery, smoky, and good on just about everything.

Servings: About 3 cups
Prep Time: 10 Minutes
Cook Time: 15 Minutes
Total Time: 25 Minutes


  • 1¼ lbs tomatillos, husked, rinsed, and quartered
  • 2 small yellow onions, cut into 1-inch wedges
  • 4 cloves garlic, peeled
  • 1 jalapeño pepper, left whole (or remove the ribs and seeds for a mild salsa)
  • 3 tablespoons extra virgin olive oil
  • 1 teaspoon salt
  • 1 teaspoon ground cumin
  • ⅛ teaspoon sugar
  • ¾ cup packed fresh cilantro leaves, plus a bit more for serving


  1. Set an oven rack about 5 inches beneath the heating element and preheat the broiler. Line a rimmed baking sheet with heavy-duty aluminum foil.
  2. Place the tomatillos, onions, garlic, jalapeño pepper and oil directly on the prepared baking sheet and toss with your hands or a rubber spatula. Broil until softened and slightly charred, 10-12 minutes.
  3. Transfer the vegetables and juices to a food processor fitted with the metal blade. Add the salt, cumin, sugar, and cilantro and pulse until chunky. Taste and adjust seasoning, if necessary. Transfer to a bowl and sprinkle with chopped cilantro if desired. Serve the salsa warm, at room temperature, or slightly chilled.
  4. Note: This recipe is not meant for canning.
  5. Make Ahead: The salsa can be made up to 3 days ahead of time and stored in a covered container in the refrigerator.
  6. Freezer-Friendly Instructions: The salsa can be frozen in an airtight for up to 3 months. Defrost in the refrigerator overnight before serving. (Some of the liquid may separate out when it’s defrosted, or it might get a bit watery, but you can correct that by reheating it.)