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Salsa Verde

A tangy sauce for your favorite Mexican dish – try it with tacos, enchiladas or even fajitas."


1 tablespoon extra virgin olive oil
1 medium onion, cut into ½-inch pieces
1 pound tomatillos, cut into ½-inch pieces
3 garlic cloves
2 to 3 jalapeño or serrano peppers, seeded and cut into ½-inch pieces
½ cup lightly packed fresh cilantro
juice from ½ lime
¼ teaspoon sea or kosher salt
2 teaspoons honey


Put the olive oil into the blender jar. Set timer for 20 minutes and temperature on Medium. Once hot, add the onion, stirring frequently to sauté. Once the onion has softened, add about 1⁄3 of the tomatillos and the garlic and stir frequently. Once they are softened, repeat with the remaining thirds. Once the time expires and the vegetables are soft, add the remaining ingredients and blend on speeds 2 to 4 for about 1 minute, or until puréed. Taste and adjust seasoning as desired.

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Makes about 2 cups

Nutritional Information
Per Serving

Nutritional information per serving (2 tablespoons): Calories 24 (41% from fat) • carb. 3g • pro. 0g • fat 0g • sat. fat 0g • chol. 0mg • sod. 34mg • calc. 5mg • fiber 1g

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