salsa verde

Tomatillos, often called husk tomatoes, are not especially common in this neck of the woods, but they can be found. They are from the nightshade family and grow encased in a papery calyx – think Chinese lanterns or golden ground cherries.

We are lucky to have several excellent Latin markets full of prepared salsas as well as the ingredients needed to make your own.

Make Tacos! To make one of the best tacos you’ll ever eat, gently simmer shredded chicken in salsa verde. Toast small flour (or corn) tortillas in a very hot pan and build your taco with the chicken, the warm sauce, cold crisp shredded cabbage slaw, sliced avocado, and grated mild cheese. Squeeze some fresh lime over it all and dig in.

Salsa Verde

Not only is a salsa verde superb as a dip, but it also makes one of the best chicken tacos around, and nothing is easier than making a taco.
Author Ellen Kelly


  • 1-2 serrano or jalapeño peppers
  • 1 lb tomatillos, husked and rinsed
  • 1 cup cilantro, packed
  • 1 clove garlic, chopped
  • 1/3 medium white onion, roughly chopped
  • 3 tbsp lime juice
  • 1/2 tsp ground coriander
  • 1/2-1 tsp honey
  • 1 tsp salt
  • 1 tbsp olive oil


  • Stem the peppers and remove the seeds and membranes (where most of heat reside).
  • Put the whole lot into a blender and puree until quite smooth. Taste to adjust salt and lime juice. You’re done.
  • This salsa will stay fresh for a few days refrigerated, but it freezes very well too.