Salsa Verde by Jasmary

Yield: about 2 cups


  • 4 to 8 jalapenos cut vertically and leave seeds inside (see notes)
  • 1 bunch cilantro, stems and leaves
  • ½ onion, cut in chunks
  • 3 cloves garlic, peeled
  • ½ tsp cumin
  • 3 Tbsp water (or use this magical mixture instead)
  • Juice from 1 whole lemon or lime
  • ¼ tsp salt, or to taste 


  1. Add ingredients to food processor or pulse in blender to chop fine.
  2. Enjoy immediately, or store in fridge until ready to use.
  3. Keeps well for 5 – 7 days.


  • The Salsa Verde in class was made with 4 jalapenos. To make it less hot, remove the seeds. For no heat use tomatillos or a combination of tomatillos and jalapenos.