Salsa Verde


Updated 2022-08-14

Quick version:

  • Tomatillos
  • Poblano peppers
  • White or red onion
  • lime juice
  • garlic
  • cilantro
  • salt

Cook the veggies down a little in a large skillet or sauce pan. Puree with a stick blender. Add back to the skillet on high heat for a few minutes to thicken. Stir in the chopped cilantro, lime juice, and salt. Cool and serve, or put in the fridge, or freeze, or can.

For a better version, you can roast or grill the veggies first. Sometimes I like to add some cumin, coriander, or oregano, too.

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