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Easy salsa verde

Tomatillos, or small, husked green tomatoes from Mexico, make for a delicious, tangy and beautifully bright green salsa. This version, which uses canned tomatillos and jalapeños, can be made in minutes. Tomatillos are a great source of dietary fiber and are low in fat. They're also a good source of vitamin C, vitamin A, vitamin K, niacin and potassium.


1 28-ounce can tomatillos
1 28-ounce can sliced pickled jalapeños peppers (preferably low-sodium)
1/2 white onion, peeled and chopped into chunks
1 bunch cilantro


  1. Separate the leaves from the stems of the cilantro. Wash and dry the leaves.
  2. Open the can of tomatillos and pour the contents into a colander to drain.
  3. Put the cilantro leaves, drained tomatillos, onion and pickled jalapeños with all their juice into a blender or food processor.
  4. Blend for about 20-30 seconds or until it reaches the desired consistency.
  5. Serve with low-fat baked tortilla chips or with pinto beans, rice and crumbled queso fresco.