Salsa Verde

Salsa Verde

Roasting the tomatillos and peppers really brings out the flavor! Keep or discard the pepper seeds depending on your “spicy” preference. 


  • 10 tomatillos, husks removed and rinsed
  • 2-4 Anaheim peppers
  • ¼ cup cilantro leaves
  • ¼ cup extra virgin olive oil
  • 3-4 garlic cloves
  • 2 T. fresh lime juice (about ½ a lime)
  • ½ t. sea salt
  • ¼ t. ground pepper
  • **baked corn chips


  1. Preheat broiler (oven or toaster oven).
  2. Line jellyroll pan with aluminum foil. If not using a jellyroll pan, make sure your pan has raised edges. The peppers and tomatillos will release a lot of juice!
  3. Core tomatillos and place in pan with peppers.
  4. Broil until charred – about 8-10 minutes; turn tomatillos and peppers over; broil 8-10 minutes more. When both sides are charred, remove to a bowl and cover tightly in plastic wrap. Allow to sit 15 minutes.
  5. Carefully peel tomatillos and peppers; place in blender.
  6. Add remaining ingredients; blend 1-2 minutes until smooth.


~2 cups

**To make corn chips: Preheat oven to 400∞F. Line two baking sheets with parchment paper. Cut corn tortillas into wedges; arrange on baking sheets in a single layer. Lightly spritz tortilla wedges with a non-stick spray (such as coconut or olive). Sprinkle with sea salt, ground pepper & chili powder. Bake 8-10 minutes.


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