Salsa Verde
Recipe by Chef Heidi Fink
Heidi Fink

Salsa Verde

  • Prep time 15 mins
  • Cook time 10 mins
  • Ready in 25 mins
  • Yield 3 cups

This recipe is courtesy of Chef Israel Alvarez of Maiiz Nixtamal in Victoria. It’s his favourite salsa to serve with tacos.



  1. Remove husks from tomatillos and rise off any sticky residue.
  2. Heat a cast iron pan (or similarly heavy pan) over medium-high heat.
  3. Add the tomatillos, chilis, and garlic to the pan and dry-roast them, turing occasionally, until browned in spots and cooked through (cooked tomatillo with lose its bright green colour and soften up; make sure not to burn the garlic!). Adjust the heat if it seems too hot or if the vegetabales are burning.
  4. Use tongs to remove the vegetables to a bowl and let cool. Remove the veggies as they are cooked (e.g. the garlic will likley get removed first)
  5. Place the roasted tomatillos, chilis, and garlic in a blender with the avocado, salt and cilantro. Blend to puree.
  6. Taste to adjust seasonings and serve!
  7. This salsa will last up to 5 days in the fridge.

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