Salsa Verde

Appetizer Garnish

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  • Three (3) lbs. tomatillos, peeled
  • Two (2) white onions, quartered
  • Two (2) poblano peppers
  • Three (3) jalapeno peppers
  • Eight (8) cloves of garlic
  • Two (2) bunches of cilantro
  • Three (3) limes, juice only
  • Four (4) tsp. cumin
  • Four (4) tbsp. Mexican oregano
  • Salt, to taste
  • Pepper, to taste


  • If using a grill, set up and light coals.  If using an oven, place oven rack on top rung and turn on broiler.
  • Prep tomatillos, onions, poblano peppers, jalapeno peppers and place on a wire rack.  
  • Remove garlic cloves from bulb.  However, keep the skin on each clove.  Place on wire rack with other prepped veggies.
  • If using a grill, place wire rack over direct heat and turn veggies until all sides are charred.  If using an oven, place wire rack on a sheet pan and turn veggies until all sides are charred.
  • Place poblano and jalapeno peppers in a resealable bag.  Let steam for 15 minutes.  Remove from bag and peel off skin with a knife.  Cut  each in half and remove the seeds and stem.  Note:  If you like more heat, do not remove seeds.
  • Remove skin from the garlic cloves.
  • Add tomatillos, onions, poblano peppers, jalapeno peppers, garlic, cilantro, the juice of two limes, cumin, oregano, salt and pepper to a food processor and blend until you reach desired consistency.  We like ours a bit chunky.  Note: Depending on the size of your processor, you may need to do two (2) rounds.
  • Serve warm or cold.  If cold, cover with plastic wrap and set in refrigerator until ready to eat.

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