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I'm kicking off a month of Mexican recipes with a video on how to make salsa verde, aka, roasted tomatillo salsa. This is a simple salsa recipe that packs a lot of flavor. It's perfect for the tacos we are going to make later this month. This and many of the recipes are gonna be straight from the 368 Taco event from last episode.



  • 6 Large Tomatillos (10-12 Small)

  • 1-2 Jalapeños (or 1-2 Serranos or both), de-seeded and de-ribbed for less spicy salsa.

  • 1/2 Onion

  • 1 Poblano Pepper

  • 3, Garlic Cloves left in their paper

  • 1 Bunch Cilantro

  • 1-2 Large, Juicy Limes

  • Salt to taste

  • 2-3 Tablespoons of Oil



  1. Dehusk the tomatillos and then rinse them under water to get off all that sticky stuff. 

  2. Then add the tomatillos, the onion, the jalapeños or Serranos (you can cut the stem off now so you don’t have to later), the poblano and the garlic to a sheet tray and toss under the broiler. Char all sides of the vegetables. About 3-5 minutes a side, while keeping a close eye on it the whole time. 

  3. Once well charred, let it cool. Then remove the stem of the poblano, the paper of the garlic and if you want to seed any of the chilis. Then add it all to a food processor or a blender. A blender will create a smoother salsa, a food processor will create a chunkier salsa. Add the cilantro, lime juice, and salt and blend to your desired consistency. If there are some brown bits left on the bottom of the sheet tray, deglaze with a little water, scrap it up and then add to the salsa. And if the salsa is still a little too chunky for your taste, just add a tablespoon of water at a time until it’s thinned out enough. 

  4. Let it cool. For best results, let it sit overnight for the flavor to really develop.


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