Jalapeno Salsa Verde
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Jalapeño Salsa Verde

Tangy with a very eatable heat
Course Appetizer
Keyword Jalapeno Pepper
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 8 servings
Calories 57kcal


  • 1 pound tomatillos peeled and rinsed
  • 2 jalapeño peppers roughly chopped
  • 1 white onion quartered
  • 4 cloves garlic roughly chopped
  • 1/4 cup cilantro
  • 2 tablespoons vegetable oil
  • 1 teaspoon salt


  • In a large pot, add the tomatillos, jalapeño peppers, onion, garlic, and salt. Pour just enough water into the pot to cover all ingredients, then bring the water to a boil.
  • Once the water in boiling, lower the heat to low then simmer the mix for approximately 10 minutes.
  • Remove the pot from the heat and pour into a blender. Add the cilantro then blend the ingredients and water until you reach your desired consistency.
  • Place the pot back on the stove over medium heat. Add 2 tablespoons of vegetable oil and allow the oil to heat. 
  • Add the salsa verde back into the pot and bring the heat down to low. Simmer the salsa for 15 to 20 minutes until the salsa thickens. 
  • Remove from heat and allow the salsa verde to cool to room temperature. Add salt to taste, then serve.


Keep the seeds in the jalapeño peppers for more spiciness. Remove the seeds if you want a little less spiciness.
If you want a little smokiness, try blackening the tomatillos and jalapeño peppers under a broiler until lightly charred prior to boiling. It provides a nice rustic touch.


Calories: 57kcal | Carbohydrates: 5g | Fat: 4g | Saturated Fat: 2g | Sodium: 292mg | Potassium: 186mg | Fiber: 1g | Sugar: 2g | Vitamin A: 135IU | Vitamin C: 12.4mg | Calcium: 10mg | Iron: 0.4mg