How To Make Green Salsa

4.67 from 3 votes

This is the easiest way to make a batch of green salsa.

Prep Time5

Cook Time15

Servings:

Calories: 10kcal

Author: Mexican Please

Start by de-husking the tomatillos and giving them a good rinse. I usually cut out the stems as well.
Roast the tomatillos in the oven (400F) for 15 minutes or so.
Meanwhile, gather the other ingredients and add them to a blender: 1/2 small onion, 1 peeled garlic clove, 1/2 jalapeno, 10-12 sprigs cilantro. Be sure to give the jalapeno and cilantro a good rinse. For the cilantro I usually twist off and discard the bottom, thicker portion of the stems but use the upper stems that hold the leaves together. Note: if it's your first time making this green salsa it's best to start with just half of the jalapeno, or for an even milder version you can start with 1/4 of the jalapeno.
When the tomatillos are getting wrinkly and turning army green in color they are roasted enough. Add them to the blender and combine well with the other ingredients. Take a taste and add more jalapeno if you want to increase the heat level. I typically use the entire jalapeno, and sometimes even more, but it's always best to add the heat incrementally the first time you make a salsa recipe.
You can optionally salt to taste at this point, but I rarely add salt to this green salsa.
Serve immediately. Store leftovers in the fridge where they will keep for a few days.

I definitely recommend adding the jalapeno incrementally the first time you make this green salsa.