Green Cooked Tomatillo Salsa | Salsa Verde Cocida

green tomatillo salsa: tomatillo salsa cocida

The origins of this tangy tomatillo salsa date back over 45 years to the time when my mother first tasted it at her great tía Luisa’s house in Mexico City. Now, it is one of our favorite salsas.

I like to serve it with fresh tortilla chips as an appetizer. My sister, Vanessa, pours it over eggs for a protein-packed breakfast before she goes on a long run. We have even transformed it into a sauce for enchiladas or chilaquiles! See how you can make this salsa a staple in your own kitchen with this easy three-step recipe.  

Recipe by Lola

5 medium tomatillos husks removed
1 small tomato
2 cloves garlic
½ medium onion
3 jalapeños stems removed
1 teaspoon salt (or to taste)


  1. Boil tomatillos, tomato, garlic, onion, and chiles until tomatillos begin to change colors and become tender but not soggy.
  2. Remove ingredients from water (reserve some of this chile broth for later) and blend with salt on medium setting for 60 seconds or until smooth.
  3. Add chile broth to salsa mixture in small amounts until it reaches desired consistency. Salsa should be smooth, but not runny.

Note: To make green salsa for enchiladas or chilaquiles, add one 1 cup chicken broth and warm over medium heat until boiling.

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Lola Wiarco Dweck

Lola is a Mexican-American recipe developer, writer, and cooking instructor who loves sharing her culture with the world. Growing up in California and spending summers in Mexico, Lola celebrates her family’s Mexican recipes and vibrant culture through Lola’s Cocina.

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