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.Salsa Verde.

Are you a snacker?


Well.. good for you!

I most certainly am... And, without question the best snack in the world is chips and salsa.

If you've been following my food journey, you've already seen my blog post on "Roasted Eggplant Salsa"... But, if you're new here... Here is the recipe:


Salsa verde, or "green salsa", is a snack lovers dream... It is bright and acidic, beautiful in color, can be made mild in spice, and serves as a perfect sauce for vegetable enchiladas, tacos, burritos, or of course... Chips.

This is my recipe for Salsa Verde. It yields about 4 cups of salsa, but it stores well in the fridge in a sealed container for roughly a week... (if you can hold back for that long)

For those unfamiliar, the green color of this salsa comes from tomatillos. Tomatillos are an incredible ingredient that pack a wonderfully acidic and slightly fruity bite! Although, tomatillos look like little green tomatoes, they are in fact different! Green tomatoes are unripe, hard tomatoes best and most commonly used for frying. Tomatillos are also considered a fruit and come from the nightshade family, but they are covered with a husk that must be peeled away before cooking. Tomatillos are most commonly used for salsas, soups, and sauces.

For more information on the differences between the two ingredients, click the link below:


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.Salsa Verde.


Serves 4-6


  • Half a pound of medium and large tomatillos

  • 1 onion sliced into thirds- (*I used a yellow onion. Red onion is also delicious.)

  • 4 cloves of garlic

  • Half a lime

  • 1-2 Jalapeño or Serrano peppers- steams removed- (Add peppers if you love spice)

Baking and Spices:

  • 1 tablespoon of cumin

  • 1 tablespoon of ancho coffee rub (optional)

  • Salt

  • Black Pepper

  • Vegetable oil

Tools needed:

  • Oven

  • Colander

  • Large baking sheet or sheet pan

  • Blender- Food processor - Hand blender

  • Parchment paper

  • Mason jar or other container for storage

To begin, pre heat your oven to 425 degrees.

While the oven is heating, peel the husks away from the tomatillos and rinse them well under warm water. Leave them in a colander to strain the water off, or pat dry with a clean hand towel.

On a large baking sheet fitted with a piece of parchment paper distribute the tomatillos around the baking sheet, placing the largest tomatillos on the edges to allow for even cooking. Take the sliced onion pieces (smaller pieces make it easier to blend later) and place them in the center of the sheet pan.

Gently drizzle vegetable oil over all of the ingredients and generously season with cumin, ancho coffee rub, salt and pepper.

*I use at least a teaspoon and a half of salt.

When the oven is hot, roast for 20 minutes. After 20 minutes, add the garlic cloves to the sheet pan and continue to cook for another 10 minutes.

*Adding the garlic towards the end helps to avoid burning. When garlic burns it imparts a very bitter taste to the whole dish.

When the tomatillos have finished roasting, they should be charred on the edges and mostly, if not entirely burst open.

*The liquid from the tomatillos is key to making a flavorful salsa.

Transfer the onions, garlic, (peppers if you used them), and the tomatillos to the blender. Pinching the corners of the parchment paper together to make a little sack of liquid, carefully pour the remaining sauce into the blender.

*It will be very hot, so allow the liquid to cool slightly before transferring it to the blender to avoid burning yourself.

Once all of the ingredients have been transferred, blend for at least a minute. Taste for salt.

*I typically add another pinch or two of salt.

Squeeze half of a lime and continue to blend.

The texture of the salsa is based on your preference.

*I used my salsa as a sauce for enchiladas, so a slightly smoother texture was desired. If you prefer it slightly chunkier, blend for less time.

Once the salsa has reached the desired texture, pour it into a mason jar or container and allow to sit in the fridge for 1 hour minimum before using.

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