Salsa Verde

Salsas & Basics

Stop using store-bought salsa! I promise this recipe is 1,000x better and it will last you about five to eight days in the fridge. This Salsa Verde is so delicious, and the best part is you can customize it to your exact spice level!

If you prepare this salsa for a get-together, you’ll probably notice a big group of happy people gathered around a bowl of it at the chip station. This recipe is always a hit and is so simple to make. All you need is a pan and a blender!

Something that I love about making my own Salsa is that I get to control how spicey it is. This recipe calls for 2-3 jalapeno or serrano peppers, but if I know I’m having company over that doesn’t enjoy too much spice, I might only use 1-2. If I know my guests love some heat, I might use 3-4. It all just depends on how spicey your peppers are!

Salsa Verde is such a Mexican staple. Like so many mexican dishes and sauces, Salsa Verde dates back to the Incas, Mayans, and Aztecs. A few hundred years later and you can still find this delicious dip in countless Mexican dishes. While the Aztecs, Mayans, and Incan people were finely chopping their fresh ingredients to make this salsa, we’re using a blender for a finer consistency. But it’s the same great taste!

This Salsa Verde is on the table in my home just about any time I have anyone over and it just doesn’t get old. You can use it as a dip for your chips, or on your tacos, or even your enchiladas! Enjoy it fresh or store in a sealed glass jar for up to eight days!








  • 2 Lbs. Tomatillos , husks removed & washed
  • 4 Cloves of Garlic
  • 2-3 Jalapeños or serranos (use more or less depending on your spice preference)
  • 1 Small Yellow Onion, cut in half
  • Handful of Cilantro
  • Good pinch of Salt

Homemade Tortilla Chips

  • 6 Corn Tortillas
  • 1 Tbsp Avocado Oil
  • Pinch of Salt


  • 1 Large Pan
  • 1 Blender or Food Processor



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For the Salsa

  1. On an unoiled pan on the stovetop, grill all the ingredients on both sides until blackened. The garlic will be done the quickest so remove first. Will take about 1-2 minutes and the rest will take about a total of 5-7 minutes.
  2. Remove from pan then place in blender and blend on high until desired consistency reached.
  3. Enjoy with chips or on tacos or use in enchiladas!
  4. Store leftovers in a glass jar sealed tight in fridge! Lasts up to 8 days.

For the Chips

  1. Preheat oven to 425.Cut your tortillas into triangles then place in a baking sheet, drizzle over oil and a good pinch of salt. Toss using your hands then lay them down, make sure they do not over lap.
  2. Once oven is preheated, bake for 6 minutes on each side. Flipping half ways through. Total of 12 minutes! Let them rest for 5 minutes out of the oven… this will allow them to get nice & crunchy. Add an extra pinch of salt if desired!


Come hang out on Instagram and ask me all your questions.

You can also go ahead and send me an email at feel free to email me at