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This salsa is super versatile- we eat it on huevos rancheros and tacos but it’s also great on anything from veggies to chicken, fish, pork and beef. Tomatillos have a bright, almost citrusy flavor to them and are full of vitamins A and C, so they are delicious and nutritious! 




1 tablespoon of olive oil

7-8 medium size tomatillos, husk removed and scrubbed clean 

1 jalapeño pepper, stem cut off

2 cloves of garlic

½ of a large white onion, roughly chopped

Juice of one lime

1 teaspoon salt

4 grinds of a black pepper mill




  1. Toss the tomatillos and alapeño with the olive oil and roast at 400℉ for 10 minutes. Let cool so that you can handle them without burning yourself. Remove the seeds from the jalapeno (if you like spice, keep a couple). 

  2. Once tomatillos and jalapeño are cool, combine them in a food processor with the remaining ingredients and blend until smooth. Salsa will keep in the refrigerator for up to 5 days.

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