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Salsa Verde

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Salsa Verde

    • 60 minutes
    • Serves 4
    • Medium


    What do you do when you have tomatillos? Salsa verde, of course. This easy and spicy salsa bursts with flavor and is a lot of fun to make!

    Tip: If you have sensitive skin, wear gloves while handling the jalapeño and poblano peppers.



    Roast The Vegetables

    Heat up your large, dry skillet and add your tomatillos, tomatoes, red onion, jalapeno and poblano peppers and roast until charred on all sides. Using tongs, turn the vegetables for an even roasting. This takes about 10-15 minutes.

    Once roasted, move the vegetables to a large bowl and cover with plastic wrap to steam the vegetables for 2-4 minutes.

    After the vegetables have steamed, remove all of the outer layers of the flesh to remove all of the black, charred skin. Also remove the tops and seeds of the peppers.


    Blend Using Your Blender

    Add all of the peeled vegetables, salt, pepper, honey or agave and cilantro to your blender and pulse a few times until mixed.


    Add Corn and Adjust Seasoning

    Using a fine mesh strainer, strain the salsa to get rid of any excess liquid. Next, add the fresh, raw corn for sweetness and crunch. This is optional but suggested!

    Pour the salsa into a container, seal and refrigerator for at least 30 minutes. This will allow the flavors to get to know each other and intensify.

    Enjoy with tortilla chips, spooned over tacos and more!


    Hi guys, so glad you are here! My food blog is about healthy, colorful, and easy recipes. I grew up in Germany and have been in the states for over 12 years now. Currently, I am living in sunny Miami, FL! Please leave me a comment if you have questions or recipe requests and also follow me on Instagram and Twitter via @foodbyjonister. Happy cooking and eating!

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