Salsa Verde

Posted by in Cinco De Mayo, Cooking, Sauces/Dressings, Sides, Snacks, Super Bowl Sunday | 0 comments






Hello & Happy Tuesday!!




I’m being honest when I say that I actually made this recipe nearly 6 months ago. I kept forgetting to share this recipe and also felt as though.. I wasn’t sure if I made it the “traditional” way lol. 


Although many roast the salsa verde, giving off a more dark green color and smokey flavor.. 


This version is the freshest of the fresh and takes minutes to put together.







I really enjoyed this quick and fresh version that I could literally eat it by the bowlfuls with homemade chips or some vegan tacos!!


If you love a salsa verde at restaurants, but have never explored making it yourself.. 


You have to try this seamless recipe as I find that it’s more fun to make than my traditional oven roasted salsa, takes minutes, and tastes way better!!


(and I love salsa, so that’s a bold statement)








Why this recipe rocks: 





Great presentation


Great with chips or tacos

Can be made in bulk

Can be roasted














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Salsa Verde
Yields 2
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  1. 8 medium tomatillos, husked, rinsed and quartered (about 1 lb)
  2. 2 jalapeños, rinsed, sliced and seeded
  3. 1 clove garlic
  4. 1 cup cilantro
  5. 1/2 cup red or white onion
  6. 1/2 lime
  7. 2 tsp sea salt
  1. Put the tomatillos in a food processor and blend for 10 seconds to begin to break them up.
  2. Add remaining ingredients and blend until liquified.
  3. If the salsa too spicy add more lime juice to taste as well as additional salt to taste.
  4. Serve with fresh tortilla chips or on Mexican inspired Dishes or put in a sealed container and keep in the refrigerator for up to 3 days.
  1. For more of a dark green color and smokey flavor. Roast all the ingredients in the oven coated in sea salt and olive oil and roast for 30-40 minutes
Eat. Drink. Shrink.




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I’m Gabrielle, the founder & creator of I established this blog in May of 2012 to share my experience and knowledge as I pursue a career as a Registered Dietitian in New York City. I currently hold a BS in Nutrition & Dietetics from NYU and am pursuing a MS in Nutrition & Health Sciences while teaching yoga and working with the Coalition for Healthy School Food


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