This Salsa Verde Recipe is one of our favorite Mexican salsa recipes.  Fresh salsa verde is a perfect and tangy complement to Mexican enchiladas.  It can also be added to virtually any Mexican recipe with good effect. Or just use it as a dip for tortilla chips.

Step 1

Husk 25 tomatillos (the small green tomatoes that can be purchased at most supermarkets or at a Mexican specialty market). 

Step 2

Add tomatillos, 4-5 Roma tomatoes, and 1-2 fresh jalapeno peppers (with stems removed) to a large pan and fill with water.  (Note: for a milder sauce open the jalapeno peppers and remove most of the seeds prior to adding to pan).  Boil until tomatillos change color.  Drain.

Step 3

Put the mixture in a blender and blend well.  (Note: the skins may come off of the Roma tomatoes. This is o.k. – they can be left on or removed without much change in the effect).  Add 1/2 Tbsp salt (or to taste) and a bunch of fresh cilantro and blend a bit more.  Add 1 cup chopped onion and blend briefly.

Step 4

Serve with your favorite tortilla chips