Skip to main content
Epicurious
Cookbooks

Salsa Verde

Recipe information

  • Yield

    makes about 2 cups

Ingredients

1 (11-ounce) can tomatillos, drained
1 jalapeño, stemmed and cut into thick slices
1/4 medium yellow onion, cut into 1-inch chunks
1 garlic clove
1/2 bunch fresh cilantro, thick stems cut off
1/2 teaspoon kosher salt

Preparation

  1. Put the tomatillos, jalapeño, onion, garlic, cilantro, and salt in a blender and process until smooth.

Cooking in the Moment
TagsSalsaCondimentDipTomatilloVegetableCilantroHerbs & SpicesJalapeñoChileStarterDinnerGluten FreeDairy FreeNut FreeVegetarianVeganEasyQuick5 Ingredients or FewerNo-CookBlenderCookbooks
Read More
Caramelized Onion Pasta
Turn humble onions into this thrifty yet luxe pasta dinner.
The Only Frittata Recipe You’ll Ever Need
Keep this easy frittata recipe on hand for quick breakfasts, impressive brunches, and fridge clean-out meals.
One-Pot Chicken Thighs With Cilantro Rice and Beans
This one-pot dinner cooks chicken thighs directly on top of a bed of flavorful cilantro rice studded with black beans for a complete dinner.
29 Ricotta Recipes for Dinner, Dessert, and More
Put that half-full tub to use with recipes that go beyond the Italian American classics.
31 Cashew Recipes That Go Beyond the Snack Bowl
Like Sri Lankan cashew curry and vegan stuffed shells.
Fudgy Chocolate Bundt Cake
Glossy, intensely chocolaty, and spiked with coffee and sour cream, this Bundt is the ultimate all-purpose dessert.
13 Types of Nuts and How to Cook With Them
Filberts, goobers, scaly bark nuts: Explore the world beyond almonds in this guide.
Classic French Vinaigrette
Use this simple vinaigrette to dress a plate of greens, some steamed potatoes, or anything else that strikes your fancy.