Cooked Tomatillo Salsa

Cooked Tomatillo Salsa

Also known as "Salsa Verde Cocida", this salsa is ideal for eating with tortilla chips.

250 mL
Preparation 10 min
Cooking 15 min


10 tomatillos, husked and rinsed   300 g
2 jalapeño pepper, fresh   60 g
1/4 onions   50 g
1 clove garlic    
1 cup fresh cilantro   30 g
1 tbsp canola oil   15 mL
1 pinch salt [optional]   0.1 g

Before you start

A blender or food processor will be very useful to purée the vegetables.


  1. Put the tomatillos, jalapeños, onion and garlic in a small saucepan, cover with water, then put on the stovetop. Bring to a boil and cook until the tomatillos are tender and become yellow-green, about 10 min.
  2. Remove from the heat, discard the water, and set aside to cool slightly.
  3. Transfer the ingredients to a blender or food processor, and pulse until coarsely chopped. Add the cilantro and pulse on 'low' until smooth.
  4. Heat the oil in a pan over moderate heat. Add the salsa and simmer a few minutes, stirring occasionally, until thickened. Season to taste with salt, then serve.


For less spiciness, reduce the amount of jalapeño, or mix in a few avocado slices.

This recipe is in the following categories: Vegetables | Sauces & Dips | Halal | Kosher | Vegan | Vegetarian | American

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