salsa verde

a recipe by
Beth Pierce
Old Monroe, MO

This Fresh Salsa Verde Recipe is loaded with so much flavor and is so incredibly easy to make. You will never go back to store bought brands once you savor this taste explosion. Serve it on burritos, tacos, enchiladas, quesadillas, grilled fish or chicken, and even poached eggs. The possibilities are only limited by your imagination. I love to serve this at my fiestas with Mexican Pizzas, Beef Enchilada Casserole, and Chicken Tacos. My husband just loves it on my Chile Relleno Casserole for an over the top Sunday brunch.

serves 2 cups
prep time 10 Min
cook time 10 Min
method Food Processor

Ingredients For salsa verde

  • 1 1/2 lb
  • 1 - 2 md
  • 2 Tbsp
    olive oil
  • 1 sm
    sweet onion chopped
  • 2 clove
    garlic minced
  • 1
    lime juiced
  • 1/4 c
    chopped cilantro (one bunch)
  • 1/2 tsp

How To Make salsa verde

  • 1
    Preheat broiler to high. Place rack about five inches below flame.
  • 2
    Remove husks from tomatillos. Wash, dry, and slice in half horizontally (see above image). Wash and dry the jalapenos. Slice in half lengthwise and remove the seeds.
  • 3
    Place both on a baking sheet and coat with olive oil. Roast under the broiler for about 10-12 minutes or until blistered.
  • 4
    Add the onion, garlic, lime juice, cilantro, and salt to a food processor. Scoop in the roasted tomatillos and jalapenos. Pulse several times or until the salsa is fairly smooth with no large chunks. Serve promptly or store in an airtight container in the fridge for up to 7 days.