• 1 1/4 lb. tomatillos or green tomatoes

  • 1 white onion

  • 4 serrano chiles

  • 4 cloves garlic

  • 12 sprigs cilantro

  • 2 tbsp. cooking oil

  • 1 1/2 tsp. salt + to taste


  • Remove the papery husks from the tomatillos and rinse to remove the sticky residue.

  • Quarter the onion.

  • Add all of the ingredients except the cilantro and salt to a large pot and just cover with water.

  • Bring the water and ingredients to a boil and then simmer for 10 minutes.

  • Blend the cooked ingredients and the cilantro with the cooking water until smooth. (About 30 seconds)

  • Heat 2 tablespoons of cooking oil in the pot.

  • Pour the blended salsa back into the pot with the hot cooking oil.

  • Reduce the heat and simmer for 20 minutes.

  • Add the salt and adjust if necessary.



  • Too runny? Simmer until it has reduced to the desired consistency.

  • Too thick? Add water 2 tablespoons at a time until the desired consistency is reached.

  • Too hot or acidic? Add only one of the following to reduce heat: 1/2 teaspoon baking soda, 1 to 2 teaspoons sugar, 1 to 2 teaspoons agave syrup.

  • Like it hot? You do not have to seed the serrano chiles. You can seed them if you want to reduce the heat of the salsa.


  • You can substitute jalapeño chiles for the serranos but the flavor won't be as bright but it will still be tasty.


  • The salsa will keep in the refrigerator for 3 days.

  • This salsa freezes very well. Make a double batch so that you always have some on hand.