Salsa Verde

As a Mexican staple, salsa verde creates its magic through many modes of preparation. When making it at home, I sometimes shake things up by fire-grilling the tomatillos and onions before blending them together. Other times, I use raw tomatillos for a touch of tartness and a bold, bright tone. And when I crave something creamier, I throw in an avocado. No matter my mood, I always have this condiment ready for hosting and gathering.

This recipe is simple with just a few of my favorite green ingredients, including the addition of chopped cucumber at the end for a cold crunch. Serve the salsa however you like—with tortilla chips, over eggs, or as a dip for shrimp cocktail. It can be refrigerated for up to a couple of days, but I doubt you’ll have leftovers for nearly that long. 

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Ingredients

Makes 2 Cups

Salsa Verde:

• ½ pound tomatillos (5-6 medium), husks removed

• 1/2 cup onion, chopped

• 2 jalapeños, minced

• 2 garlic cloves, minced

• 1 small bunch cilantro leaves, chopped

• 1 teaspoon kosher salt

• 1 cucumber, peeled and seeded, finely chopped

Process

Place the tomatillos in a saucepan and add water to cover. Bring to a boil and cook for 10 minutes, until just tender but still a bit firm. Drain and let cool.

In the bowl of a food processor, blend the tomatillos, onion, jalapeños, garlic, cilantro, and salt until the sauce is coarsely blended, but not smooth. Pour into a bowl and stir in the chopped cucumber.