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Simply Delicious Salsa Verde

This lovely recipe is from Diane Babyuk of Baby Salsa, Nanaimo


  •  1 lb fresh Tomatillos (Peel and wash)
  • ¼ lb of Jalapeño or Serrano peppers – stems removed
  • ¼ of a medium White or Yellow onion
  • 1 clove fresh Garlic

Cover with about 3-4 cups of water and bring to a boil.  Boil gently until the peppers are just softened.  Use a slotted spoon to scoop out all of the veggies into a blender or food processor (keep some of the extra liquid aside in case the salsa is too thick)


  • ½ tsp Sea salt (or more to taste)
  • ½ tsp Cumin (optional)
  • ¼ of a medium White or Yellow onion
  • 1 clove fresh Garlic

Blend well.

If you like your Salsa Verde with Cilantro – wait until it has cooled completely and blend in approx ½ of a bunch (1-2oz weight) of fresh cilantro.  If you blend it in before it cools, the cilantro will lose it’s bright green color.

This salsa can be used in almost any Mexican dish – Enchiladas, Taco salsa, Tamale filling, cooked with chicken or pork for a ‘guizado’ (or stew).

Absolutely delicious!!!

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