Skip to content

Traditional Salsa Verde

Traditional Salsa Verde

Use this sauce with chips, on burritos, or with scrambled eggs. It is tangy, spicy and delicious. It freezes well, so I like to make a double or triple batch to keep on hand.

Makes about 3 cups.


  • 1 lb. tomatillos
  • 2 large fresh poblano peppers
  • 2 serrano or jalapeño peppers
  • 5 cloves garlic
  • 1 large onion
  • 1 bunch cilantro
  • 1/2 tsp coarse sea salt (or to taste)
  • 3 Tbsp olive oil (divided use)


  1. Peel tomatillos, onion, and garlic. Cut onion in wedges.
  2. Heat a grill pan on medium high; brush it with 1 tablespoon of the olive oil.
  3. Roast the tomatillos, poblanos, serrano chilis, garlic, and onion until charred on all sides and soft.
  4. Remove grilled veggies to a high speed blender and add leaves of the cilantro bunch, salt and 1 tablespoon of olive oil. Process until uniform salsa results.
  5. Heat a large skillet or heavy pot. Add remaining tablespoon olive oil. Pour blender contents in the skillet and bring to simmer on medium heat. Reduce heat. Cover and simmer 10 minutes.
  6. Cool. Pour into jars or refrigerator containers. Refrigerate and chill until served. If desired, place tightly sealed containers in the freezer for later use.

Leave a Comment

Your email address will not be published. Required fields are marked *