2 images and text: at top of image, red plate with 5 different chile peppers that can be used in making green salsa, next to image of a white platter with tortilla chips around a red bowl filled with green salsa, and below in the white space with teal and red text that reads Louie's legendary green salsa, petite font dot com
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Louie's Legendary Green Salsa

My dad's basic template for his infamous green salsa, also known as salsa verde in Spanish.
Prep Time5 mins
Cook Time20 mins
Course: Side Dish
Cuisine: Latino
Keyword: salsa
Servings: 8 cups
Author: Paulette Erato



  • 2 pounds tomatillos dehusked
  • 1/2 white onion chopped
  • 6 stalks green onions divided
  • 5 cloves garlic
  • 2 serrano peppers deseeded
  • 2 jalapeno peppers deseeded
  • 1 chile guero (yellow pepper) deseeded
  • 1 Hungarian pepper (long green pepper) deseeded
  • 1 Anaheim pepper (long green pepper) deseeded
  • 1 small bunch cilantro divided
  • 3 leaves fresh Spanish oregano (use 1 tbsp dried if not found fresh)
  • 3 bay leaves
  • 1 tbsp dried epazote omit if not found
  • 1 tbsp dried sage
  • 1 tbsp dried rosemary
  • juice of 1/2 lime
  • salt & pepper to taste


  • Add the tomatillos, onion, garlic, herbs, chile peppers, and half of both the green onions and cilantro to a pot. Cover with water and bring to a boil.
  • Simmer for 15-20 minutes, until the tomatillos lose their color.
  • Allow to cool.
  • Using a slotted spoon, transfer everything to a blender. Add enough of the boiling water to blend. Add more to desired thickness.
  • Top with remaining chopped scallions and cilantro.
  • Serve immediately or refrigerate in an airtight container for up to 2 weeks.


This always tastes better the day after it's made, but there is no reason to wait to enjoy it!
If you cannot find a certain ingredient like epazote or fresh Spanish oregano, feel free to omit it.