Recipe courtesy of Mary Sue Milliken

Salsa Verde (Green Sauce)

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  • Level: Easy
  • Yield: about 1 1/2 cups
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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


  1. 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.