July 5, 2010

Salsa Verde

I’m not normally a big fan of salsa verde. Most of the green salsas you get lack flavor or heat. While cooking up a batch of my feugo del diablo salsa, I decided to try my hand at salsa verde. The result was a nice well rounded mild salsa that goes well with chips, but would also be good as an enchilada base.


  • 6 tomatillos
  • 3 serrano peppers
  • 3 jalapeno peppers
  • 3 green onions
  • 1/2 bunch cilantro
  • 2 -3 limes
  • 4 cloves garlic
  • salt and pepper to taste

Remove the husks from the tomatillos. Grill the tomatillos, peppers, and green onions on a grill until they have a nice char on all sides. The tomatillos should feel soft and will likely burst open. Remove the stems from the peppers, but do not seed them. Coarse chop the cilantro and garlic. Put the whole peppers, tomatillos, green onions, cilantro, garlic, salt, pepper, and the juice from the limes into a blender and blend until smooth.

If you want more heat, up the count of peppers. This is one of the simplest salsas I make, but it has a great smokey flavor and is a refreshing change to my spicier sauces.

UPDATE – I’ve recently started adding 2 – 3 habanero peppers to the recipe. The extra heat transforms this salsa from a solid, flavorful mild to a robust hot salsa and makes it truly spectacular. It is now my favorite of all my salsa recipes.

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1 Comment »

  1. Killer Carnitas | edgeblog said,

    February 24, 2013 @ 2:01 pm

    […] created this recipe this year for my Super Bowl party. It makes awesome tacos and burritos. My salsa verde is the perfect compliment. Give them both a try the next time you need to feed a group of […]

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