Salsa Verde


After last week’s peach salsa, the only thing I could think of when I saw tomatillos in this week’s share was salsa verde. Every visit to Calexico ends with me using my burrito as a delivery vehicle for their delicious raw salsa verde, so I was excited to make this bright, spicy and utterly refreshing version at home. I found a great recipe in Rick Bayless’ cookbook “Mexico, One Plate at a Time” and got right to work. — Adrienne McIlvaine

{Recipe after the jump.}

What You’ll Need:

  • –5 to 6 CSA tomatillos
  • –1 clove CSA garlic
  • –1/4 cup finely chopped CSA onion
  • –1 jalapeno pepper
  • –1/4 cup water
  • –5 or 6 sprigs of cilantro
  • –Salt
Putting It All Together:
After rinsing and husking the tomatillos, rough chop them along with the jalapeno.
Blend the tomatillos, jalapeno, cilantro and water into a thick puree.
Mix in the finely chopped onion and add salt to taste.
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One response

  1. The roasted version of this salsa is a staple in our house. These salsas are so good and so easy to make you wonder why you get such crappy salsas in most “Mexican” restaurants.

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