Salsa verde

Homemade salsa is quite easy, it just takes some basic tips. That’s why I’m here! Use this as a start and tweak it to your liking. Also this recipe makes a lot of salsa, but it freezes so very well and lasts basically forever. Let’s get into it:

Salsa verde

The Recipe:

  • 10-15 tomatillos, husks removed
  • 2-3 poblano peppers (they’re not spicy)
  • 5-7 anaheim peppers (these aren’t either)
  • 1 jalapeño pepper (this one usually is spicy. If  you’re into spice you can also use one serrano pepper)
  • 2 white or yellow onions, halved
  • 4-6 garlic cloves, peeled
  • The juice of 2 limes
  • 2t cumin
  • 1t coriander
  • 1/2 bunch of cilantro, roughly chopped
  • 1T salt
  • 1T black pepper
  • A 400° oven
  • A gallon-size ziplock bag
  • A blender


On a baking sheet, arrange the tomatillos, peppers, onions, and garlic cloves in a single layer and toss with olive oil (2-3T of oil). Roast for 30-40 minutes. *You can also char these ingredients in a cast iron skillet or on an open burner of your stove.

Take the peppers and put them in ziplock bag and seal it. Let them steam in the bag until they’ve cooled off, then remove the skin with the back of a knife/a kitchen towel/your hands. Discard skin. Remove stems, seeds, and ribs from all peppers unless you’re, well, crazy.

Blend all ingredients and taste to check for seasoning levels. This freezes incredibly well and can be used for so many things, including that pozole I just posted :o)


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