Classic Salsa Verde

Make this restaurant favorite at home in 30 minutes! Pureed tomatillos and chilies bring the heat to enchiladas, tacos, and grilled meats.

Prep Time:
20 mins
Broil Time:
7 mins
Stand Time:
10 mins
Total Time:
37 mins
1-1/2 cups


  • 12 ounce fresh tomatillos, husks removed, rinsed and drained

  • 1 fresh poblano chile pepper

  • 1 fresh serrano chile pepper

  • 2 cloves garlic, minced

  • ½ teaspoon salt*

  • ¼ teaspoon sugar

  • 2 tablespoon chopped onion

  • 2 tablespoon snipped fresh cilantro


  1. Heat broiler. Arrange tomatillos and chile peppers on a foil-lined baking sheet. Broil for 7 to 8 minutes or until charred, turning tomatillos and chile peppers once or twice during broiling. Bring foil up around tomatillos and chile peppers and fold edges together to enclose. Let stand for 10 minutes. Using a sharp knife, loosen edges of the skins on chile peppers; gently pull off skins in strips and discard.**

  2. In a food processor combine tomatillos, chile peppers, garlic, salt, and sugar. Cover and pulse with several on/off turns until chopped. Stir in chopped onion and cilantro. If you want a thinner salsa, stir in water, 1 tablespoon at a time, until desired consistency.

    Classic Salsa Verde
    Blaine Moats


Because chile peppers contain volatile oils that can burn your skin and eyes, avoid direct contact with them as much as possible. When working with chile peppers, wear plastic or rubber gloves. If your bare hands do touch the peppers, wash your hands and nails well with soap and warm water.

Nutrition Facts (per serving)

7 Calories
1g Carbs
Nutrition Facts
Servings Per Recipe 24
Calories 7
% Daily Value *
Sodium 49mg 2%
Total Carbohydrate 1g 0%
Total Sugars 1g
Vitamin C 14.1mg 71%
Calcium 3mg 0%
Iron 0.2mg 1%
Potassium 53mg 1%
Folate, total 2.1mcg

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Related Articles