Recipe courtesy of Stuart Tarabour

Salsa Verde

  • Total: 15 min
  • Prep: 15 min
  • Yield: 1 quart
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2 fresh Poblano chiles, roasted over a flame, peeled and diced

2 fresh Anaheim chiles, roasted over a flame, peeled and diced

1 tablespoon fresh Jalapeno and Serrano chiles, finely chopped

1/2 pound fresh tomatillos, cut into quarters

1/2 pound roasted tomatillos, cut in halves

Salt to taste (Mexican sea salt preferred)

1/2 cup cold water

1/2 cup white onion, chopped

1/3 cup cilantro, chopped


  1. Combine all chiles and tomatillos in food processor and pulse to a chunky puree. Add salt and water. Remove to a bowl and stir in onion and cilantro. Add more water if necessary (tomatillos contain a lot of pectin and salsa can gel). Check seasoning.

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