Salsa Verde Recipe

Name: Salsa Verde
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Snacks & Appetizers
Ingredients: 10 green chilies; 1 poblano chile; 10 tomatillos, medium size; 1 medium red onion; 1 head garlic; 1 cup fresh cilantro; ¼ cup lime juice, fresh squeezed; 1 tablespoon honey; 2 tablespoons olive oil; 1 tablespoon salt (to taste); 2 teaspoons pepper (to taste)

Servings: persons

10 green chilies
1 poblano chile
10 tomatillos, medium size
1 medium red onion
1 head garlic
1 cup fresh cilantro
¼ cup lime juice, fresh squeezed
1 tablespoon honey
2 tablespoons olive oil
1 tablespoon salt (to taste)
2 teaspoons pepper (to taste)

1
Slice onion into 1/4 inch slices.
2
Peel the paper off of the tomatillos and wash. Roast the garlic, chilis, tomatillos, and onion in a hot oven or on the grill.
3
Place seeded and peeled chilis in a food processor with the tomatillos, onion, and several cloves of roasted garlic.
4
Add cilantro, lime juice, and some salt & pepper.
5
Puree in food processor.
6
Add the Olive Oil and honey.
7
Taste the salsa.
8
Add salt & pepper to season to your liking.
9
Add a bit of additional honey to cut through any residual heat.
10
Cool in refrigerator and serve with chips, in tamales, with enchiladas, tacos, nachos -- anywhere that you like green chili sauce.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 10 green chilies, 1 poblano chile, 10 tomatillos, medium size, 1 medium red onion, and more.

Yes, Salsa Verde falls under the Snacks & Appetizers category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Salsa Verde

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