Salsa Verde

Sep 10, 2015 | Recipe, Side + Snack

I know technically summer is over, but can we have one last summery recipe?

I mean, it still feels like summer in Texas, and will for another few months. But people in other parts of the world are talking about pumpkin and squash, and honestly, I’m totally not ready for fall yet. (Who am I kidding, I never am)

So let’s make ourselves some margaritas, grab some chips, and eat some salsa!

Salsa – although I love it – is a guaranteed bowl full of garlic and onions. Which to me, is a bowl full of stomachache. I’ll eat it at restaurants anyway, because hello, what are chips without salsa. But when I have control over what goes in the bowl, I like to prove to myself (and anyone who will listen) that salsa can be equally delicious without onion & garlic!

Seriously. In this flavorful green salsa? You won’t even miss it.

Salsa Verde | Go Messy or Go Hungry

Salsa Verde

Course Snack
Servings 4 Servings


  • 5–6 medium tomatillos husked, stemmed, & washed
  • 1 - 1.5 jalapeño peppers stemmed & seeded
  • Extra large handful of cilantro
  • 2 tablespoons garlic-infused olive oil see recipe below
  • 1 Lime, juiced
  • 1 teaspoon cumin
  • ½ teaspoon salt
  • Cracked black pepper


  1. Fill a medium sauce pan with water and add in the tomatillos and peppers. Make sure everything is covered by the water. Bring to a boil and cook until soft, about 5 minutes.
  2. In the meantime, throw the cilantro, olive oil, lime juice, cumin, salt, & pepper in a food processor or blender. Drain the tomatillos and peppers, and toss them in.
  3. Blend to a little chunkier than your desired consistency, taste, and adjust seasonings if needed. Continue blending until the salsa looks the way you want it.
  4. Enjoy with a big bag of chips and a few friends!

Recipe Notes

I did my best to remember to measure things as I was making this, but just use everything as more of a guide. Adjust amounts to your taste & preferences!

On a similar note, the pepper amount is totally up to you. I used an assortment of jalapeño, habanero, and yellow chili pepper in my salsa. If you're unsure of how spicy you want it, just add in ½ - 1 pepper and add more if it isn't spicy enough.



Garlic Infused Olive Oil


  • 1-2 cloves of garlic husk removed, and smashed (lightly) with the flat side of a knife
  • 1-2 tablespoons olive oil


  1. Separate 1 large or two medium cloves of garlic from the head. Take the flat side of a knife and lightly smash the clove, then remove the papery husk (I find it's easier to remove the husk after you've smashed it).

  2. Pour some olive oil – about 1-2 tablespoons is good – into a jar with a lid. Place the garlic cloves in the oil and swirl around.

  3. Let sit 5-10 minutes for the oil to infuse. Keep away from direct sunlight; oil keeps for about a week (you'll know when the garlic starts to smell rancid!), or longer in the fridge. (I like to keep it out though, because it gets solid in the fridge.)

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1 Comment

  1. Joyce

    Salsa verde is one of my favorite low-FODMAP recipes too. I use it to make enchiladas a lot–so easy! I’ll have to try your recipe!


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