Salsa Verde Threeways


Green Salsa Basics

Tomatillos, chiles, onion, garlic, salt, blend. BOOM.

Each recipe makes *about* 4 cups of salsa

Note: All ingredient quantities are flexible. I’m a home cook. My recipes are meant as a guide and I encourage you to play around in the kitchen. Use what you have, what’s on sale, what’s in season, what tastes good to you. Do whatever you want, I ain’t yo daddy. Depending on your preference, any one of these chiles or a combination may be used. Seeds can be removed from Jalapeños and/or Serranos to tone down their heat. If you decide to use Poblanos, I recommend you seed and de-vein them because the veins are bitter and the seeds are large and can be unpleasant to chew.

All three recipes will include these ingredients:

6-8 medium to large tomatillos, husk removed and washed

1-2 Serrano chiles (hottest)


2-4 Jalapeños (medium – hot)


1-2 seeded Poblano Peppers (mild – medium)

1 medium yellow onion

1/2 tsp minced garlic

1/4 cup cilantro (I just rip off a handful of mostly leaves and let the blender do the rest)

Salt to taste


Fire up your broiler, we’re gonna burn stuff!

  • Split your chiles and tomatillos in half and lay them cut side down on a cookie sheet.
  • Quarter your onion and break it apart a bit. We want surface area.
  • Broil for 5-10 minutes depending on your oven, you’re looking for at least 50% of the surface of the veg to be blackened.
  • Once desired char is achieved, pull em out of the broiler and let them cool a few minutes.
  • Break out your blender and dump all of the charred vegetable goodness in along with your raw garlic, cilantro and salt.
  • Pulse until it looks good to you,or flat out blend it until it’s completely smooth, this is YOUR salsa.
  • Taste for salt, adjust if necessary and serve.

You could put this stuff on an old shoe and make it taste good but I recommend Tortilla Chips, tacos, tostadas, flautasSopes/Picaditas/Pellizcadas and even scrambled eggs.



Everything stays raw in this recipe.

  • Add your tomatillos, chiles, onion, garlic and salt and whizz it up with about 1/2 cup of cold water until it’s as smooth as you want it.
  • Add the cilantro and pulse until it’s chopped and your salsa is pretty.
  • Taste, adjust if needed, serve.

This is what your fish tacos dream about.



For this salsa verde you will also need 1 ripe avocado, chopped.

A salsa guisada or simmered sauce, to some, means the sauce in which you’ve stewed meat or vegetables. To me it’s this twice cooked awesomeness.

In this recipe the vegetables are first boiled.

  • Add the chiles and half the onion to a pot.
  • Place the tomatillos on top and add enough water to cover.
  • Cook on medium high heat until the tomatillos turn a slightly yellower shade of green. Be sure to pull them before they burst or you’ll have a slightly bitter salsa.
  • Pour off most of the cooking liquid, leaving about a cup to help the blender along.
  • Blend until smooth. I like to stop when I can still see the tomatillo seeds but no chunks. I’m big on visuals some days.
  • Add the cilantro and pulse until it’s as chopped as you like. Set aside.
  • Heat the same pot you boiled the veg in over a medium heat.
  • Add a tablespoon of your favorite cooking oil. I like canola, traditionalists would say pork lard is where it’s at.
  • Dice up the remaining half onion and add it to the pot. Cook until lightly browned around the edges (I’ve been know to flat out caramelize them. Usually on accident. Still delicious though.)
  • Add the minced garlic and stir for about 30 seconds. You want to perfume the fat but not brown the garlic.
  • Add the blended vegetables and stir.
  • Simmer 5 minutes
  • Salt to taste
  • Remove from heat and allow to cool.
  • Add avocado and stir to combine and serve.

If your meat came out dry, this sauce will save it. If it’s not, it’ll just make it that much more delicious.


Did my salsa make you want to dance?

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