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Mexican Salsa Verde


1 pound tomatillos, husked
1/2 cup finely chopped onion
1 teaspoon minced garlic
1 serrano chile pepper, minced
2 tablespoons chopped cilantro
1 tablespoon chopped fresh oregano
1/2 teaspoon ground cumin
1 1/2 teaspoons salt, or to taste
2 cups water


  1. Place tomatillos, onion, garlic and chile pepper into a saucepan.
  2. Season with cilantro, oregano, cumin, and salt; pour in water.
  3. Bring to a boil over high heat, then reduce heat to medium-low, and simmer until the tomatillos are soft (10 to 15 minutes).
  4. Using a blender, carefully purée the tomatillos and water until smooth.