Skip to content

Salsa Verde

Salsa Verde

Salsa Verde

Salsa Verde


1½ pounds tomatillos, husked and quartered

1 medium yellow onion, peeled and quartered

2 jalapeños, stemmed, quartered lengthwise, and partially seeded

3 poblano peppers, stemmed, halved lengthwise, and seeded

5 garlic cloves, peeled

2 tablespoons olive oil

Kosher salt

1 cup cilantro leaves

Juice of 1 lime


Preheat the oven to 425°F.

Place the tomatillos, onion, jalapeños, poblanos, and garlic on a sheet pan.

Drizzle on the olive oil and sprinkle with salt. Toss to coat.

Place the pan in the oven and roast until everything is soft and starting to brown, 15 to 17 minutes. Let cool for 20 minutes.

Place the contents of the pan in a food processor

Then add the cilantro and lime juice.

Pulse a few times, just until everything is evenly broken up but still very chunky.

Taste and adjust the salt!

Courtesy of The Pioneer Woman Cooks Cookbook

Leave a Reply

Your email address will not be published.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