Salsa Verde

 I used to be neighbors with someone from Puebla, Mexico.  She taught me this recipe and I love it. 

Sometimes I roast a jalapeno too. 


  • 5-10 Tomatillos (depending on size)
  • be sure to pick out ones that have the skins completely covering the tomatillos 
  • small white onion (optional) 
  • 1 bunch cilantro 
  • 1-2 jalapenos or another chile like serrano or poblano 
  • salt 
  • lime juice (optional) 
  • water 

Begin by roasting the tomatillos, onion, and chile either on the stove top or in the oven.  I like to place them on a cast iron skillet and place in the oven at a high heat like 400 degrees F.  If it's on the stove top, I have to watch it more closely.  

I just roasted tomatillos this time, usually the onions and peppers would be here too. 

Once they are roasted, let cool slightly and peel the skins of the tomatillos and the chile.  You might want gloves for this step. 

This is why you want to choose tomatillos completely covered in the skin, it protects them while roasting. 

 If the skins on the chile are hard to peel, let it steam in a paper bag first. 

Place everything in a blender with the cilantro and a bit of water.

  Blend until smooth and taste.  Add salt and lime juice if you want. 

This salsa verde is used to make Creamy Cilantro Dressing.