Quick Salsa Verde

Several things could have been done differently for this recipe.  In this video, I used what I had in-house.  But it would have been better to use fresh oregano, jalapenos and garlic cloves.  But of course this is a quick way to make the awesome sauce.  I roasted instead of boiling to help keep the robust flavor of the ingredients for the sauce.  I quartered instead of roasting whole or in half, because of the other ingredients and the quick timing to "roast".  Enjoy!


What is tomatillo?  It is not a tomato.  Tomatoes and tomatillos are both night shade plants.  But the tomatillo plant is ripe when green, the tomato is ripe when red/yellow depending on the species.  They are both fruits.  And tomatillos have a husk that need to be removed.  But we use tomatillos to make salsa verde.

Don't forget to blend everything and the juices!

Banging Flavor!  Subtle tartness with a kick  of hotness from the chili peppers!  

I love salsa verde! Love it on my tacos!

Salsa Verde


  • 1/2 pound of tomatillos (approx. 6), quartered
  • 3 tbsp garlic, minced
  • 1 small onion, sliced
  • 1/2 sprig of cilantro, chopped
  • 2 Jalapenos (pickled/fresh, can be half jalapeno & half Serrano)
  • Salt and Pepper
  • 1 tbsp fresh oregano/ 2 tbsp dried oregano
  • 2 tbsp oil of choice


  1. Pre-heat the oven to broil. 
  2. In a medium mixing bowl, combine all ingredients. 
  3. spread on a sheet pan/baking pan.
  4. Allow to roast for 5 minutes, thin mix on sheet pan and roast for another 5 minutes.
  5. Remove from oven, allow to cool for 2 minutes.  
  6. Pour mixture's ingredients and juices into a blender.
  7. Blend until it's a medium course texture.  
  8. Taste and season if necessary.
  9. Allow the mixture to cool all the way down before placing in the cooler.  

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