Food & Cooking Recipes Appetizers Quick Salsa Verde 4.3 (3) Serve this tangy condiment with tortilla chips or use it in a chicken enchilada recipe. Close Credit: Brie Goldman Prep Time: 15 mins Cook Time: 20 mins Total Time: 35 mins Servings: 36 Yield: 4 cups Jump to recipe Our quick salsa verde recipe is simple to make and is the perfect accompaniment to crunchy tortilla chips (and so much more). The first step is prepping the tomatillos, which involves removing their husks and rinsing off the sticky substance beneath it. Then, they're briefly boiled, until pale and softened, and blended with the remaining ingredients—chopped white onion, garlic, jalapeño, and fresh cilantro. The final step is cooking the salsa down until it has the thickness you want. Once cooled, it's ready for dipping, working into your favorite enchilada recipe, drizzling over grilled chicken, or spooning onto eggs. Classic Roasted Salsa All About Salsa Verde Depending on where in the world you are, salsa verde can refer to the Mexican, tomatillo-based salsa or the Italian, herb-based sauce with capers and/or anchovies. Nearly every cuisine has some type of bright green, uncooked sauce to its name, and it's no wonder why: Acidic, easy to whip up, and packed with flavor, it's the perfect addition to everything from proteins to vegetables. This recipe is for the Mexican version, made with quick-cooked tomatillos, onion, jalapeño, and cilantro. It is often incorporated into enchiladas verdes, spooned onto tacos, or served with carnitas and tamales. Working With Tomatillos The main ingredient in this recipe is tomatillos: firm, tangy fruits that grow in husks. While they may look similar to green tomatoes, they're more closely related to ground cherries. These days, they're usually available at most grocery stores and are in season during the summer, similar to tomatoes. How to Buy Them When purchasing tomatillos, look for ones that are firm but not rock solid. If they are too hard it's an indication that they're not quite ripe. The husk may not fully cover the fruit but should be intact. If you can't find tomatillos at the grocery store, try your nearest Latin market. You can use canned tomatillos in a pinch, but they won't have as vibrant or fresh flavor. If using canned, skip the initial boiling step as they have already been cooked. How to Prep Them To prep fresh tomatillos, fill a large bowl with hot water and let them soak for a few minutes, which will help make the husk easy to remove. Once the husks are off, the tomatillos will likely be a bit sticky but just need a quick rinse under the tap to remove that. For a spicier salsa, leave the ribs and seeds in the jalapeño. To really kick up the heat, you can swap in a serrano chile instead. Directions Credit: Brie Goldman Boil water; cook tomatillos: Bring a large pot of water to a boil; add salt. Cook tomatillos until pale, about 5 minutes. Credit: Brie Goldman Drain and cut: Drain; cut each into 4 wedges. Credit: Brie Goldman Puree with remaining ingredients: Puree tomatillos, garlic, cilantro, jalapeno, and onion in a food processor. Credit: Brie Goldman Transfer to pot; cook until thickened: Transfer tomatillo mixture to a medium stockpot. Bring to a simmer over low heat; cook until thickened, about 15 minutes. Season with salt and pepper. Credit: Brie Goldman Storage Transfer salsa verde to an airtight container and refrigerate for up to one week. Freezing For longer storage, salsa verde can also be frozen for up to three months. Be sure to leave some headspace at the top of each container as sauce will expand slightly as it freezes. Ways to Use Salsa Verde Think beyond tortilla chips when it comes to using this tangy, irresistible sauce: Spoon it onto fish or shrimp tacos Serve it alongside pressure-cooker tamales or Instant Pot carnitas Spoon it onto a burrito bowl or a plate of rice and beans Add it to this easy chile verde or cheesy enchilada casserole Enjoy it at breakfast atop fluffy scrambled eggs or in place of red salsa in this omelet 6 More Salsa Recipes to Try: Classic Roasted Salsa 5-Ingredient Pineapple Salsa Smoky Black Bean Salsa Strawberry Salsa Corn-and-Tomato Salsa Mango-and-Avocado Salsa Updated by Esther Reynolds Esther Reynolds Esther Reynolds is an experienced recipe developer, recipe tester, food editor, and writer with over a decade of experience in the food and media industries.