Salsa Verde Free PD Recipe & Cooking Video


Authentic green salsa is made deliciously simple with this easy recipe. The bright flavor of the tomatillo is something I’m so grateful to have been introduced to by my friend and student Eve. She has taught me her knowledge of Mexican ingredients and flavors that she learned from her mother and I’m passing all the deliciousness on to you.

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    Comments (9)

    1. posted by LJAll on June 18, 2016

      Love this! Making a double batch because my SIL can eat one batch in a single sitting!
      (BTW Julie, did you forget the salt amount in the ingredients…or is it just to taste?)

    2. posted by veganinblack on July 22, 2015

      im in love with how easy salsa verde is to make, a great addition to tacos, and next i plan to make the green enchiladas.

    3. posted by Sherrill Sittre on May 3, 2015

      I was wondering if is suppose to gel after being in frig.? Also how long do you think it will stay good in frig.?

      • posted by Julie Marie on May 21, 2015

        The gel like consistency is the nature of the tomatillo. It should stay fresh for a week.

    4. posted by Stephen on November 24, 2014

      I have always been hesitant to make a verde because I was unsure with what to do with the tomatillos. Maybe it had to do with the husks, I don’t know but I am sure glad I decided to give Julie’s Salsa Verde a chance. I picked up a bag full of tomatillos at the local Mexican market and could not wait to get them in boiling water and on my way to a healthy green sauce.

      The recipe came together very quickly and considering I like my salsa hot with a bit of burn I decided to keep the seeds from the jalapenos in the mix. The salsa was amazing! Great flavor to accompanying all the Mexican dishes Julie makes and those I have in my collection. Thanks Julie. Another great sauce!

    5. posted by Debby Gibson on October 2, 2014

      Can’t wait to make salsa

    6. posted by Brittany on May 12, 2014

      I love this recipe! It’s SO easy, fast and delicious! A very versatile recipe. Great on loaded nachos, taco salads, even baked potatoes!

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