Very Green Salsa Verde

Jacqueline Abrams
by Jacqueline Abrams
1 Cup
20 min

Staples in my kitchen are so important especially with two littles running around. I always like to have dips, spreads and salsas in my fridge waiting for me to top on my favorite dishes throughout the week.

One of my favorites that I always have available for me to grab is my Very GREEN salsa verde. It’s a flavor booster on all counts! I love to top it on my tacos, dip crackers in it as a mid day snack and I even love to mix it into my scrambled eggs during busy mornings. It brings a brightness to my dishes that honestly I can’t live without!

I hope you give this easy and delicious recipe a try and add it to your list of stapled ingredients in your kitchen!

Recipe details
  • 1  Cup
  • Prep time: 15 Minutes Cook time: 5 Minutes Total time: 20 min
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  • 3-4 Tomatillos unwrapped, quartered and cleaned
  • 1/2 cup fresh parsley
  • 1/2 cup fresh cilantro
  • 1/2 cup fresh basil
  • 1/2 tsp red pepper flakes (add if you want extra spicy)
  • 1 shallot chopped
  • 2 garlic cloves
  • Zest and juice of 1 lime
  • 1/4 cup extra virgin olive oil
  • S&P to taste
To Make
Preheat oven to 400 degree
cook the tomatillos and garlic for 10-15 minutes until soft. Remove from oven and cool
in a food processor with a blade attachment add all the ingredients (except the Oil) plus the cooked tomatillos and garlic and pulse to combine. Drizzle in the Olive Oil until all the ingredients come together to create a salsa. Taste for seasoning. Place in a pretty bowl and serve up or place in a container to be stored up to 5 days in your fridge.