Salsa Verde



Salsa verde or “green sauce” can be made in many ways.  I suppose the main component is that it is green.  However, it is a Hispanic sauce so to keep it authentic, it is important to use popular ingredients of Hispanic cuisine.  For my salsa verde I picked up some tomatillos, serrano pepper, lime and cilantro to form the base.

The first thing I do when making a salsa is pan roast the ingredients.  It seems to bring out the flavours while softening everything.  It also gives it a bit of a smokey flavour.  I find it makes everything blend better and keeps away the sharpness of each individual ingredient.

First, roast the garlic, serrano, tomatillos, and onion on a cast iron skillet until they get a char on them (approximately 10-15 minutes).  Be sure to turn the ingredients once in a while so they cook evenly.

Once everything has a nice char, simply blend all the ingredients together.  You can make it as green as you wish by adding more cilantro and/or parsley.  You can also play around with how much onion and garlic you want. For me, I used 1/2 a seranno pepper which was plenty of heat for 4 tomatillos.  I also used 1/4 a lime but if you like you could add more.  Roast a bit more of the ingredients so that you have the flexibility to play with the sauce.  Once the sauce is blended, finish it off by bringing it to a simmer for 5-10 minutes so it breaks down a bit more.  This sauce pairs especially well with pan seared sea bass or even empanadas.

Salsa Verde

author: Eve@DivineDiuum


4 tomatillos

1/2 small onion

1/2 serrano pepper

2 garlic cloves

1/4 lime

1/4 C parsley

1/2 C cilantro

2 Tbsp olive oil

salt/pepper to taste


1.  Wash and peel tomatillos.

2.  Lightly oil a cast iron pan.

3.  Grill all the ingredients except lime, parsley, olive oil and cilantro for 10-15 minutes until an even char forms.

4.  Blend the grilled ingredients with the remainder of the ingredients.

5.  Simmer blended sauce in a pan for 10 minutes to combine flavours.

6.  Salt and pepper to taste

Calories 320

Protein 2.5 g

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