Make Your Own Salsa Verde

Normally I purchase salsa verde, the Mexican condiment that's made from tomatillos, but sometimes it's nice to make it from scratch. Like most salsa, it requires a food processor or blender for pureeing. This one gets its reddish-green color from the tomatillos, green chiles, and chipotle chilies in adobo. The ingredients are broiled in the oven before being blended, so the salsa has a nice depth of flavor. The chipotles give the salsa the perfect amount of heat. To learn how it's done, keep reading.

Salsa Verde

Salsa Verde


  1. 1 white onion, peeled and quartered
  2. 1 fresh poblano chile or 2 Anaheim chiles (5 oz. total)
  3. 1 pound fresh tomatillos (5 to 6 large), husked
  4. 3 large garlic cloves, peeled
  5. 2 or 3 canned chipotle chiles in adobo sauce, plus 1 tbsp. sauce
  6. 1/4 cup cilantro leaves
  7. 1 tablespoon fresh lime juice
  8. Salt


  1. Put onion, fresh chile, tomatillos, and garlic on a baking sheet. Broil 4 to 5 in. from heat, turning once, until blackened, 8 to 10 minutes total. Let cool.
  2. Peel, stem, and seed fresh chile and cut into chunks. In a blender or food processor, whirl broiled onion, chile, tomatillos, garlic, chipotle chiles with sauce, cilantro, and lime juice until coarsely puréed. Season to taste with salt.

Makes 2 cups.

Average ( votes):
Hmmmm...I need to try this since my mom made some crockpot chicken and I want to take it to another level.
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