Salsa Verde (Green Sauce)

about 1 1/2 cups
  • 2 cloves garlic, unpeeled
  • 1 or 2 serrano chiles, seeded
  • 1/4 cup pumpkin seeds
  • 2 poblano chiles, roasted and peeled
  • 3/4 cup chopped parsley leaves
  • 1/2 bunch cilantro leaves, chopped
  • 1/4 cup olive oil
  • Juice of 1/2 lime
  • Sea salt, to taste
  • Freshly ground black pepper, to taste
  • In a dry cast iron skillet, toast the unpeeled garlic, serranos, and pumpkin seeds until browned. Peel the garlic and place in a blender with the serranos, pumpkin seeds, poblanos, parsley, cilantro, oil, and lime juice. Blend until smooth. Season with the salt and pepper.

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Recipe courtesy of Food Network Kitchen