Salsa Verde Recipe
Salsa Verde Recipe photo by Taste of Home

Salsa Verde Recipe

Read Reviews
4.5 4 4
Publisher Photo
This salsa is fresh and creamy. It's great as a chip dip or as a topper for tacos and other Mexican dishes. You can adjust the spiciness to your liking. —Nanette Hilton, Las Vegas, Nevada
TOTAL TIME: Prep: 15 min. + chilling
MAKES:10 servings
TOTAL TIME: Prep: 15 min. + chilling
MAKES: 10 servings


  • 8 tomatillos, husks removed
  • 1 medium ripe avocado, peeled and pitted
  • 1 small onion, halved
  • 1 jalapeno pepper, peeled and pitted
  • 1/3 cup fresh cilantro leaves
  • 1/2 teaspoon salt
  • Tortilla chips

Nutritional Facts

1/4 cup: 42 calories, 3g fat (trace saturated fat), 0mg cholesterol, 121mg sodium, 3g carbohydrate (1g sugars, 2g fiber), 1g protein Diabetic Exchanges:1 fat


  1. In a large saucepan, bring 4 cups water to a boil. Add tomatillos. Reduce heat; simmer, uncovered, for 5 minutes. Drain.
  2. Place the avocado, onion, jalapeno, cilantro, salt and tomatillos in a food processor. Cover and process until blended. Refrigerate until chilled. Serve with chips. Yield: 2-1/2 cups.
Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Originally published as Salsa Verde in Taste of Home October/November 2010, p47

Sparkling Wine

Enjoy this recipe with a sparkling wine.

Reviews for Salsa Verde

5 Star
4 Star
3 Star
2 Star
1 Star
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
Reviewed Nov. 12, 2014

"This is an awesome salsa, but I would make it a little spicier if it was made for just my husband and me. I was surprised at how much there really was too."

Reviewed Sep. 9, 2011

"Will make again!"

Reviewed Jun. 22, 2011

"It tastes great, it's easy to make, and it keeps for a while! It's good with chips, tacos, and burritos."

Reviewed Dec. 29, 2010

"I haven't had green salsa before so I'm no expert on how it should taste. This was a good accompaniment to our tamales but I don't know that I'll go out of my way to make it again. Not too hot. Makes a lot."

Loading Image

Similar Recipes