January 3, 2012

Salsa Verde

Salsa Verde is great for almost any kind of meal - breakfast, lunch, or dinner.  It's also great for nachos.  I generally make the salsa for tacos - both breakfast tacos and BBQ tacos.

I find that roasting the tomatillos and peppers over an open flame makes for the best possible flavor in the salsa.  There's nothing like it.

Here's my take on Salsa Verde.


  • 10 Tomatillos
  • 5 Peppers, medium to hot (Anaheim Chiles, Serranos, or Jalapenos will do)
  • 1 small Onion
  • 1 tsp. minced Garlic
  • 1 handful Cilantro
  • 1/2 tsp. Salt
  • 1 lime, juiced
Fresh Peppers and Tomatillos

Get your grill ready.  Place Peppers and Tomatillos directly over hot coals.
  Roast until the skin is charred.

This is what the peppers and tomatillos will look like after being roasted.  You will now remove the charred skin from both and take the seeds and stem out of the peppers (unless you like them really hot).

Cut onion, tomatillos, and peppers.  Place into mixing bowl.

Place all ingredients into blender.  Add cilantro, garlic, lime juice, and salt.

 Blend ingredients and this is what you will end up with - a great-looking, smelling, and tasting salsa.  Let the salsa cool down prior to serving.

I used the salsa for chicken tacos.  In the past, I have used this salsa on pulled pork tacos as well as breakfast tacos (eggs & onions).  It can be used as a dip for nachos and a topping for fried eggs as well.


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