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Salsa Verde (Green Salsa)

We found a verdant bunch of green cilantro in our farm share box this week. Robbie trimmed about 1/2 inch off the bottoms put the cilantro in a container of water in the fridge, with a plastic bag cover. That cilantro waited almost a week like that, well-preserved, until I got around to making salsa verde, green salsa.

serranos and tomatillos for Salsa Verde (Green Salsa)

My gal-friend from Heber Valley, where they have a longer growing season than here in Park City, harvested a huge crop of tomatillos just before their first frost. She generously shared some. I roasted the tomatillos along with a couple of green chiles under the broiler, and charred an onion in a hot skillet. Blended with a handful of cilantro, those tomatillos became a large batch of green salsa. Really delicious salsa.

Jalapeño and serrano chiles for Salsa Verde (Green Salsa)

This is a recipe straight from Oaxaca Mexico. In cooking class there, we blackened tomatillos, chiles, onion and garlic over high heat on a comal, which is a round metal or clay dish place directly over the flame. Roasting brings out the sweetness in the tomatillos and chiles, and the char adds mysterious depth of flavor.

broiled tomatillos and chiles for Salsa Verde (Green Salsa)

It was a rather large batch of salsa verde, so I broiled the tomatillos and chiles in the oven and the onions and garlic got their flavorful char in a cast iron skillet. If it had not been so cold, I would have charred the veggies outside on the Weber grill.

charring onions for Salsa Verde (Green Salsa)

roasted tomatillo and cilantro for Salsa Verde (Green Salsa)

Keep the seeds and veins in the chiles–don’t bother to cut them out. For my taste, this salsa verde had perfect picante spice, though Robbie swore he couldn’t feel any. He does like hot salsas–as a rule he tolerates a whole lot more picante heat than some of us. If you like the heat too, add one more chile to your salsa verde, green salsa.

Salsa Verde (Green Salsa)

Green salsa make delicious dip or sauce. It’s the recipe you want for your green enchiladas!

Wishing you a fabulous week–get in the kitchen and cook something spicy!

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Salsa Verde (Green Salsa)
Prep Time
20 mins
Total Time
20 mins

Roasted tomatillos and charred chiles and onions bring amazing flavor depth to this vibrant green salsa. This recipe makes plenty--enough to freeze and give as gifts. Recipe yields six (8-ounce) jars.

Course: Appetizer
Cuisine: Mexican, Vegan, Vegetarian
Servings: 6 8-ounce jars
Author: Letty Flatt | Letty's Kitchen
  • 2 3/4 pound tomatillos, husked and rinsed
  • 2 serrano chile and 1 jalapeño chile
  • 1 large onion
  • 7 to 8 cloves garlic, peeled but kept whole
  • 1 cup fresh cilantro leaves, coarsely chopped
  • 2 teaspoons sea salt
  1. Line a baking sheet with foil. Roast the tomatillos and chiles on that pan, close to the broiler flame, until slightly blackened on all sides. You will need to move things around to get them evenly charred.
  2. Peel the onion and cut in half. Slice each side into half-rings ¼-inch thick, keeping the halves fairly intact. On a stovetop, heat the comal or cast iron skillet on high flame. Toast the garlic on all sides, and the onions, cut side down until nicely charred.
  3. Fill the blender ¾ full with tomatillos. Puree. As the tomatillos break down, add the remaining tomatillos along with the chiles, onion and garlic. When all is broken down, add the cilantro and salt; blend just until there are bits of cilantro throughout the salsa. Your blender will be full.
  4. Pour into jars. Freeze or give away.

Recipe Notes

Be sure to caution any lucky giftees to either freeze or enjoy their salsa within the week.


  • You make green salsa exactly the way I do! The only difference is that I blacken tomatillos in a cast iron skillet. Reply · 9 October, 2013

    • Tammy, Bottom line is the salsa needs to have that char flavor note, however we get it–comal, iron skillet, grill, broiler–they all work. Thanks for your comments always. Letty

      Letty Flatt

      Check out my food blogs: and And my cookbook: Reply · 9 October, 2013

  • The salsa sounds fantastic. Next time you go to Mexico to take a cooking class, take me with you. Reply · 11 October, 2013

    • I would love to go to Mexico with you. I need/want to go back to Oaxaca.
      Letty Reply · 12 October, 2013

  • […] vegetables. If you eat fish, chicken or meat, try a side of green salsa. You might like  this other recipe, where the tomatillos, chiles and onions are charred for added flavor. Maybe you prefer salsa […] Reply · 23 February, 2015

  • […] year before that, salsa ingredients in this recipe spent minute or so on a hot griddle to give everything a good char, adding a smoky accent. There […] Reply · 28 February, 2015

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