Mexina Salsa Verde

Mexina Salsa Verde

41 Reviews 4 Pics
  • Prep

    10 m
  • Cook

    30 m
  • Ready In

    40 m
Recipe by  OLESEA

“If you love to kick up your favorite dishes - this is the perfect sauce! It is very easy, fast and delicious!”

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Adjust Servings

Original recipe yields 2 cups



  1. Place tomatoes and jalapenos in a pot, and cover with water. Bring to a boil, and cook until the tomatoes and jalapenos turn light green, about 15 minutes. Drain well, and place in a blender with the onion, lime juice, salt, pepper, and cilantro. Puree to desired consistency and chill.

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Reviews (41)

Rate This Recipe


This was my first attempt at salsa, and it came out great! I boiled the tomatoes whole so the skin peeled right off.



Wow, boiling the tomatoes and jalapenos really brings out the flavor! I can't believe how good this tastes. I didn't have a tomato on hand (which is a rarity!) so I used a small can of stewed tomatoes. It still came out great.



Since I had a million green tomatoes and peppers still in the garden and it is going to frost this week, guess what I made today? This is really good. I didn't have any lime juice on hand so I used 2 tsp of apple cider vinegar. I did add about 2 tsp of minced garlic too.

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Amount Per Serving (8 total)

  • Calories
  • 24 cal
  • 1%
  • Fat
  • 0.2 g
  • < 1%
  • Carbs
  • 5.5 g
  • 2%
  • Protein
  • 1 g
  • 2%
  • Cholesterol
  • 0 mg
  • 0%
  • Sodium
  • 82 mg
  • 3%

Based on a 2,000 calorie diet



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Tomatillo Salsa Verde


next recipe:

Green Hot Sauce (Salsa Verde)