Salsa Verde


I picked up some tomatillos for a mole sauce a few days ago and since I had a bunch left over I decided to make a salsa verde. This salsa tastes great with meat, especially pork, because of its sour and spicy flavor. It has a really bold taste so throwing it in some tacos was a great way to use this salsa. This recipe is pretty spicy so feel free to take out a few of the peppers for a milder sauce. The sauce can be easily frozen and stored too.

Salsa Verde
(Makes 2-3 Cups)
Printable Version


  • 1 lb Tomatillos, husked and quartered
  • 2 serrano peppers, halved and seeds removed
  • 2 jalapeno peppers, halved and seeds removed
  • 1/2 small onion, diced
  • 1 clove garlic, minced
  • 1 lime, juice
  • 1/2 cup cilantro
  • salt and pepper to taste


  1. Place the tomatillos and peppers on a baking sheet with the skin of the peppers up.
  2. Broil in the oven until the tomatillos are blackened all over and the jalapeno skin has blackened. Remove the skins from the peppers.
  3. Mix in the garlic, onion, lime, and cilantro. Puree everything in a blender.

One Thought on “Salsa Verde

  1. Pingback: Salsa Verde Carnitas | The Partial Ingredients

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