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Strolling through the Market last Saturday, I saw a box of produce with a recipe sticking out of it and a sign that read “Salsa Verde Kit.” Genius, I thought! It was at the Full Hand Farm tent and I asked if they had an extra copy of the recipe so I could share it with everyone. So, here it is.

Salsa Verde

from Full Hand Farm

8.22 full hand salsa verde kitIngredients:

  • 10-15 tomatillos, husked
  • 4-5 poblano peppers, roasted
  • 1-2 serrano or jalapeno peppers, roasted
  • 3 tablespoons grapeseed oil
  • ½ cup cilantro, chopped
  • 3-4 cloves garlic, minced
  • 1 onion, diced
  • 1 teaspoon oregano
  • 1 cup stock or water
  • ¼ cup lime juice


  1. Roast tomatillos at 400 degrees F until skins are brown and blistered, about 20 minutes. When cool, chop finely along with the roasted poblanos and hot peppers. Save all the juices.
  2. While tomatillos are roasting, heat the oil in a deep skillet over medium heat. Add onions and garlic and cook until soft and lightly browned, about 10 minutes. Add the tomatillo and pepper mixture, stock or water, and a large pinch of salt and pepper. Cook until the mixture thickens, stirring occasionally, 10-15 minutes.
  3. Stir in the cilantro and lime juice. Serve at room temperature or refrigerate.

Note: If you don’t have time to roast your tomatillos and peppers, you can create a raw version. Just rinse the tomatillos well, cut into a few pieces and put into the food processor. Remove the seeds from the peppers, rough chop (use fewer peppers than noted if you want a milder salsa), and add along with the remaining ingredients, omitting the stock or water. Pulse to the desired consistency.