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
Print Recipe

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

Equipment

Ingredients

  • 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

Instructions

  • 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.

Notes

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.