Salsa Verde


To say that I have a small addiction to chips and salsa is an understatement.  I could probably eat chips and salsa every day if I had the chance.  Heck, I made Derika take me out for Mexican food on both Friday and Saturday last weekend…I seriously have a problem. Last week Tuesday, my friend Erin reached out to me to see if I might like to grab a tasty beverage or dinner.  It occurred to me that it was Taco Tuesday, which meant I needed Mexican food, but the last two times we went out for dinner we went to the same Mexican place. I didn’t want to suggest it again, so instead I invited her over for Veggie Bowl-Ritos. I was planning on making them for myself that night anyway, and it is always better when you share. I also had some tomatillos hanging out in my fridge that I was dying to turn into some salsa.  I just discovered salsa verde a few years ago, and I have to say that I am in love. You will be shocked how surprisingly simple this salsa is to make.  With the warm weather that we have been having this salsa is refreshing on a warm summer day. Here is what I whipped up in less than 30 minutes.


  • 4 Tomatillos
  • 1 Large Jalapeno
  • 4 Cloves Garlic
  • 3/4 Cup Vidalia Onion, diced
  • 3/4 Cup Cilantro, diced
  • 1 Lime
  • Couple Pinches of Salt



1. Peels, wash and dry the tomatillos and sent them on a tin foil lined broiler sheet with the jalapeno and the 4 cloves of garlic (still in their skin).

Tomatillos and Jalapeno


2. Place the tomatillos, garlic and jalapeno under the broiler, checking them every 3-5 minutes.  You want all of the things under the broiler to form a nice charred skin.  The garlic will brown up first, so remove it when it does and continue to flip the jalapeno and tomatillos until they are charred on all sides.

3. Remove them from the broiler and set aside to cool.


Roasted Tomatillos and Jalapenos


4. While your broiled veggies are cooling, dice up the Vidalia onion and the cilantro and set aside.

5. Once the tomatillos, jalapeno and garlic have cooled, remove the skin from the tomatillos and garlic and remove the skin and seeds from the jalapeno.  Place the peeled  tomatillos, jalapeno, and garlic in your food processor or Vitamix. Don’t worry if you can’t get all of the skin off your broiled items.


Peeled Tomatillos and Jalapeno


6. Blend the tomatillos, garlic and jalapeno until smooth.

7. Add the onion, cilantro, lime juice, and a couple of pinches of salt to your pureed tomatillos and pulse in you food processor until you reach your desired consistency.


Salsa Verde


8. You might need to add a little water to thin it out a bit.

9. Transfer your salsa verde into a container with a lid and put it in the fridge to cool until you are ready to serve it.


Salsa Verde


10. Enjoy it with your favorite tortilla chips or dump it all over your Bowl-Rito… Es muy delicioso!


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