Salsa Verde

Salsa Verte3

Many moons ago, my husband worked at a local mom and pop restaurant on and off for almost 10 years. It was well-known and loved and the family who opened it quickly became part of our family. It was heartbreaking when they, unfortunately, had to close their doors a couple years ago. Their menu was an upscale all American style. Gourmet burgers, beautifully prepared prime rib, and my favorite, skirt steak salad! Exactly the place where’d you learn how to make a Salsa Verde, well the sous chef was from Mexico and he shared his family’s recipe with us. The first time we made it, we were hooked. We even started growing our own tomatillos so we could have ample supply to make this in bulk every summer,  because we put this shit on everything!

What is salsa verde anyway? And what is the difference between that and salsa? Mainly salsa is a tomatoes, chillies, onions, herbs and acid, where Salsa Verde or green Salsa is made with tomatillos that are actually from the nightshade family and not the berry family like a tomato is even though they’ve been called green tomatoes. I find salsa verde more versatile than salsa, it’s great as an enchilada sauce, chilaquiles, slow braise sauce of a chuck roast for tacos, bonus if you add more sauce to the leftover chuck roast then you have an amazing tamale filling, or a dipping sauce for chips or better yet some creamy chicken taquitos.

Yield: 3 cups

Salsa Verde

Salsa Verde

Roasted tomatillo salsa that is as versatile as it is delicious.

Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes


  • 2 lbs Tomatillos, peeled of paper and cut in halve
  • 1 medium Onion, halved
  • 4 cloves Garlic, peeled
  • 2 Jalapeños, ruff chopped (omit the white piff and seeds if you don't like the spice)
  • 2 teaspoons Coriander Seeds
  • 2 teaspoons Cumin Seeds
  • 1/2 bunch of Cilantro
  • 1 avocado


To Start: Preheat oven to 425°.

  1. In a large roasting pan or sheet tray, add all the ingredients except the cilantro and avocado. Coat everything with oil and season with salt and pepper, making sure not to crowd the pan. Roast until everything has a good char and the skins of the tomatillos have blistered. If there are a few black spots around, this is totally fine, that's how you'll know that you've reached the perfect level of doneness.
  2. Place everything including the cilantro and avocado in a blender and puree until smooth. Serve imminently or freeze in batches. I like to use ice cube trays to freeze it in, that way I can put them out into a large freezer bag and only pull what you need each time.


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