Fresh Salsa Verde

Fresh salsa verde is my favorite salsa for chips, thanks to a great little restaurant back in Norman, Oklahoma, called Pepe Delgado’s. We eat there every time we are in Oklahoma – the food is full of veggies and it’s sooo easy to eat vegan there, even though it isn’t a vegan restaurant. No weird chilis or melted cheeses – just vegetables, tortillas, and everything is FRESH. They serve a side of salsa verde with every meal at Pepe’s, and I developed an addiction to it (along with an occasional serious craving for cilantro).

I was delighted to find a recipe for salsa verde, try it, and love it. This recipe is so fresh tasting, so green, so verde!

If you’ve never cooked with tomatillos before, never fear. You just peel, wash and cut them up. You can cook them in a variety of ways, too. To learn more, have a look at my Kitchen Basic on tomatillos.

This salsa is just the right amount of spicy, with mild pablano and lightly spicy serrano peppers in the mix. Once you’ve roasted all the vegetables, you just toss everything into the food processor or blender.

The refreshing recipe is from My Darling Vegan. This fresh salsa makes an amazing dip, but is also an ingredient in Enchiladas Verde. Once you’ve made the salsa, you’ll find so many ways to use it.

You might also enjoy:

Latin Tomato Sauce

Loaded Guacamole

Super Quick & Easy Pico de Gallo

Corn Tomato Avocado Salsa

Print Recipe

Fresh Salsa Verde

Add fresh salsa verde to all of your Mexican meals and snack, for a tasty, fresh flavor.

Course

Side Dish

Cuisine

Mexican

Keyword

cilantro, cumin, garlic, lime, lime juice, onion, onions, serrano pepper, tomatillos

Prep Time

10 minutes

Cook Time

10 minutes

Servings

cups

Ingredients

• 1-1/2 pounds fresh tomatillos about 12, husked and washed
• 3 pablano peppers halved
• 1 serrano pepper
• 4 - 5 cloves garlic about 1-1/2 teaspoons
• olive oil to drizzle
• 1/2 white or yellow onion chopped
• 1 handful cilantro
• juice of 2 limes
• 1 teaspoon cumin
• salt and pepper to taste

Course Side Dish Cuisine Mexican Keyword cilantro, cumin, garlic, lime, lime juice, onion, onions, serrano pepper, tomatillos Prep Time 10 minutes Cook Time 10 minutes Servings cups Ingredients 1-1/2 pounds fresh tomatillos about 12, husked and washed 3 pablano peppers halved 1 serrano pepper 4 - 5 cloves garlic about 1-1/2 teaspoons olive oil to drizzle 1/2 white or yellow onion chopped 1 handful cilantro juice of 2 limes 1 teaspoon cumin salt and pepper to taste

Instructions

1. Preheat your oven to broil and line a baking sheet with parchment paper. Move your oven rack to the top position, or about 6 inches from the top of the oven.
2. Put the husked and washed tomatillos, the poblano and serrano peppers, and garlic on the baking sheet. Drizzle with olive oil, rubbing the olive oil onto the peppers and tomatillos. Broil about 5 minutes, until the vegetables are soft and beginning to get dark spots.
3. Flip the vegetables and broil for another 5 minutes. Remove from the oven and let cool for 10 minutes.
4. Place the cooled vegetables into your food processor or blender, with the onion, cilantro, lime juice and cumin. Blend to desired consistency.
5. Add salt and pepper, to taste. Chill the salsa verde in the refrigerator before serving.
6. Can be kept in the refrigerator up to 7 days in an airtight container.

Recipe Notes

I hope you enjoy this recipe! Leave any feedback in comments below. Also, share your comments on Instagram: @key_lime_coconut or on Twitter: @keylime_coconut. We love seeing hashtags #keylimecoconut #keylimecoconutblog and #beachbumvegan when you try our recipes.