This recipe makes about 5 1/2 cups of salsa.  You can easily halve the recipe, if desired, but I like to make the full batch and freeze leftover salsa for later.  You can also make a creamy version of this recipe by adding avocado.  Use 2 1/2 cups of this salsa and then skip to the step in the Creamy Avocado Salsa Verde where it instructs you to add the avocado.  Click here for that recipe.


24 tomatillos
2 sweet onions
1-3 jalapenos
1/2 a lime
1/2 bunch fresh cilantro


  • Remove the husks and wash the tomatillos
  • Quarter and peel the onions
  • Place the tomatillos, onions, and jalapenos on a large baking sheet
  • Place the baking sheet 4-5 inches below the broiler.  Watch for dark spots to appear.  Using tongs, turn the tomatillos, onions, and jalapenos every 4-7 minutes until all sides are browned.  They should be ready in about 20 minutes.
  • Remove the baking sheet from the oven and set the jalapenos aside.
  • Place the tomatillos, onions, and liquid in a food processor.  Pulse until coarsely blended.
  • Add the cilantro and the juice of 1/2 a lime.  Pulse to blend.
  • Taste the jalapenos to determine how hot they are.  Then add a small amount of the jalapenos to the food processor.  Pulse the food processor to blend.  Taste the salsa and add more jalapenos until it reaches the desired level of spice.
  • Enjoy the salsa with chips or serve over enchiladas!