Dan Cooks: Salsa Verde Walkthrough

Dan Cooks: Salsa Verde Walkthrough

Well, today’s the first in a newer, more detailed series of articles we’re going to be doing for you at Recipe4Living where each of the editors walks you through recipes with a little bit more simplicity and a lot more pictures throughout the way. For my first at-bat, I’m going to show you how to make Salsa Verde, which is one of my favorite ingredients. It goes great when on top of enchiladas, on nachos, or just as a dip. Here we go!

First, here are the ingredients you’ll need. See how I numbered them? Easy to follow. 

For reference, that’s approximately 20 tomatillos (I used 3 8-oz. cans), ½ of a large yellow onion, ½ bunch cilantro, 2 limes, about 1 Tbs. of olive oil, 3 jalapenos (or less if you can’t take the heat), 2 C. of water, 2 cloves of minced garlic, and 2 teaspoons of salt. 

You want to start by chopping the onion and jalapenos. Remember to seed and de-rib the peppers to take out some of the heat. An easy way to chop them is to just slice them in half, cut them into slices, line the slices up, and chop. Don’t forget to wash and dry your hands after handling them, and avoid touching your eyes! 

Also, chop the cilantro. If you don’t have a mezzaluna, I highly recommend you invest in one. It’s a great, mess free way to chop herbs and nuts. Mine was only about $30, and it’s made by Henckels so it should last forever. Juice the limes and discard the fruit. 

Next, you want to put the oil into a large and deep pan and heat it up. Add all the ingredients except for the water and cook at medium-high heat for 10 minutes, or until the veggies start to soften.

Add the water and bring to a boil over high heat. Reduce the flame and simmer uncovered for 15 minutes. 

After 15 minutes, the tomatillos should be easily broken apart and the onions should be completely soft. Once you’ve reached this stage, turn off the heat and let the mixture cool. 

Once the mixture’s cooled (or not if you’re impatient like me), use either a hand or standard blender to puree until smooth. It should be lump-free and easily pourable. 

I like to store mine in sterilized mason jars in the refrigerator. They’re good for up to a month, but good luck having them last that long. 

Dan’s Salsa Verde
Yield: 3 C.
Prep Time: 10 minutes
Cook Time: 15 minutes

1 Tbs. olive oil
20 tomatillos (or 3 6-oz. cans)
½ yellow onion, roughly chopped
2 cloves garlic, crushed
3 jalapenos, seeded and roughly chopped
½ bunch cilantro, roughly chopped
2 limes, juiced
2 tsp. salt
2 C. water


Place the oil into a hot saucepan or stockpot and add everything except the water. Cook over medium-high heat for at least 10 minutes, or until the tomatillos begin to soften. Add the water and lime juice and bring the mixture to a boil over high heat.

Once the mixture begins to boil, reduce the flame to medium-low and simmer, covered, for 15 minutes. After 15 minutes, turn off the heat and allow the mixture to cool.

Once the mixture is cooled, ladle it into the container of a blender and blend at a high speed until it is well-pureed. If your blender isn’t large enough, do it in batches. Store in airtight containers or mason jars in the refrigerator for up to a month.


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