Emeril Lagasse’s new cookbook, Essential Emeril, is now available for pre-order!

For more information about the book and to pre-order your copy today click here.


Green Salsa

  • Yield: 1 1/2 cups


  • 1/2 pound tomatillos, husked and rinsed
  • 1/2 cup chopped onion
  • 1 teaspoon minced garlic
  • 1 tablespoon chopped jalapeno peppers
  • 3 tablespoons chopped cilantro
  • 1/2 teaspoon sugar
  • 1/4 teaspoon salt


  • In boiling water, blanch the tomatillos for 5 minutes, drain and place in a food processor. Puree until smooth. In a medium bowl, combine the puree with the remaining ingredients. Taste and adjust the seasonings if needed.