Greg DuPree
Hands-On Time
15 Mins
Total Time
15 Mins
Makes 3 cups

Pico de gallo gets all the attention but salsa verde is the secret to over-the-top tacos, burritos, enchiladas, and the like. In fact, we like to blend up a batch even if we’re not having tacos—it’s great spooned over grilled steak or fish and adds bright flavor to rice or noodle bowls. Tomatillos are easier than ever to find in the supermarket, especially in the summertime. Look for small fruits with bright green skins and brownish-green husks. The husks are often split, but that’s OK, as long as the fruit underneath isn’t damaged or soft. Store them at room temperature for a few days or in a paper bag in the refrigerator for up to a week.

How to Make It

Step 1

Process all ingredients in a blender until smooth. Store leftover Salsa Verde in an airtight container in refrigerator up to 1 week.

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