Real Recipes From Real Home Cooks ®

salsa verde

a recipe by
Francine Lizotte
Surrey South, BC

Packed with deliciousness, this is an amazing condiment to enjoy either as a dip, tasty spread, or an ingredient!

serves 2 cups
prep time 15 Min
cook time 1 Hr 20 Min
method Barbecue

Ingredients For salsa verde

  • 1 lb
    tomatillos (about 6 large), husked removed, washed and halved
  • 3 lg
    anaheim peppers, washed, seeded, ribs removed and halved
  • 2 lg
    jalapeño peppers, washed, seeded, ribs removed and halved
  • 1 lg
    yellow pepper, washed, seeded, ribs removed and quartered
  • 1 lg
    white onion, peeled and halved
  • 6 lg
    cloves garlic, unpeeled
  • 2 Tbsp
    canola oil, or as needed
  • 1 tsp
    granulated sugar
  • 1 tsp
    ground cumin
  • 1 1/2 tsp
    ground himalayan sea salt, or to taste
  • 1 1/2 tsp
    freshly ground black pepper, or to taste (i always use mixed peppercorns)
  • 1 Tbsp
    freshly squeezed lime juice
  • 1 c

How To Make salsa verde

  • 1
    In a large bowl, we’ll add all the vegetables including “unpeeled” garlic cloves and add oil. Gently toss the ingredients until nicely coated – if it needs more, add a little.
  • 2
    When the BBQ temperature reaches between 350ºF to 400ºF, transfer veggies to a grill basket. For the tomatillos, place them flesh side down. Close the lid and grill for 5 minutes.
  • 3
    Flip the veggies especially the tomatillos, close the lid and continue grilling for another 15 minutes
  • 4
    When time is up, transfer the tomatillos to a bowl, flip the other veggies, close the lid and grill for another 15 minutes.
  • 5
    After 15 minutes, some vegetables might be soft and charred therefore transfer them to the bowl along with the tomatillos. Continue grilling until they’re all done – it takes about 1:20 hrs.
  • 6
    Transfer charred veggies to the bowl of a food processor; remove the paper from the garlic.
  • 7
    Add sugar, cumin, salt, black pepper, lime juice, and cilantro. Process until the ingredients are well combined, cleaning the sides of the bowl – don’t overdo it. Taste and adjust if necessary.
  • 8
    Pour salsa to a bowl, cover and chill for 3 to 4 hours before serving.
  • 9
    To view this delicious Mexican condiment on YouTube, click on this link >>>