Salsa Verde (Green Salsa)


Serves: 4-6


  • 1 lb. tomatillos
  • 1 jalapeno chile and 1 serrano pepper (for mild to medium for hotter salsa, add 1 to 2 chiles)
  • 2 garlic cloves
  • 1/2 cup chicken broth
  •  1/2 diced white onion
  • 1/3 cup cilantro
  • 1/2 lime (juice)
  • salt to taste


  1. Remove husks and wash tomatillos. Boil tomatillos until tender.
  2.  Place chiles and garlic cloves into the oven, on broil until the peppers are slightly charred on all sides (10-15 minutes).
  3. Turn peppers and garlic over during roasting to ensure all sides are slightly charred.
  4. Add the tomatillos, garlic, chiles, onions, cilantro, lime juice and salt to blender or food processor.
  5.  Add about 1/2 of the chicken stock baking dish and pulse the blender once or twice for a chunky salsa or more for a smoother consistency

Try San Marcos Salsa Verde

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