Cooked Tomatillo Salsa

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


10 tomatillos, husked and rinsed 300 g
2 jalapeño pepper, fresh 30 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] 0.2 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.

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This recipe is in the following categories

Vegetables | Sauces & Dips | Vegetarian | Vegan | Kosher | Halal | American

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