Green Salsa for Picaditas | Salsa Verde Para Picaditas

by Marisela (Yoli) Dorantes (my mother’s close friend)

4 large tomatillos peeled
3 chile jalapeño (or chili serrano if you prefer more spice)
¼ medium onion
2 cloves garlic
Salt (or powdered chicken bouillon) to taste


  1. Boil tomatillos on medium flame until soft, about 20 minutes.
  2. Remove tomatillos from water and blend with onion and garlic.
  3. Season with salt or powdered chicken bouillon and mix well.

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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