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“This is my interpretation of the green sauce I used to love at a dear, departed burrito restaurant. It is a very thin sauce, not a chunky-type salsa, and it is wonderful on burritos, tacos, chips, eggs - just about anything you'd use salsa on, really. Easy to make, too! You can vary the heat by the amount of jalapenos you put in. It is a fairly hot salsa, so if you aren't into really hot stuff you may want to start with just a 1/4 cup of jalapenos and work your way up from there ;) For some reason when I put in "brine from canned jalapenos" recipezaar keeps changing it to "jalapeno juice" which I think is a little confusing - so just know that "jalapeno juice" means the brine that the pickled jalapenos come in. "Cooking" time is blending time.”
3 cups

Ingredients Nutrition

  • 11 ounces canned tomatillos, drained
  • 12-1 cup pickled jalapeno pepper, brine reserved
  • 14 cup of the canned jalapeno juice
  • 1 cup fresh cilantro
  • 12 cup onion, roughly chopped
  • 1 garlic clove, roughly chopped
  • 12 teaspoon pepper
  • 12 teaspoon salt


  1. Place the tomatillos, jalapenos (if you want it hotter, add a whole cup, if you want it less hot just put in 1/2 a cup), cilantro, onion, garlic, salt & pepper and jalapeno brine in a blender.
  2. Process on a lower speed until the tomatillos, onion & cilantro are broken down, and then process on a high speed until all the ingredients are broken down into a puree.
  3. The sauce should pour fairly easily. If it seems too thick, add more jalapeno brine until it is the consistency you desire.
  4. Taste and add more salt and pepper if you desire.
  5. Will keep in the fridge for a week.

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