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  • Maria Fernanda López

Homemade Green Salsa

Something you may or not know about me is that I love spicy food (I'm mexicanm how couldn't I?!), and more store bought salsas are packed with sodium, low quality salt or preservatives... that's a nono for me! So I love making this salsa in my house and don't worry because you'll be using only ONE PAN!

You can also use this to top your chicken, salmon, steak, to prepare quinoa, to make some killer healthy nachos, tacos.. the ideas are endless! Here's how I made it:


- 6 Green Tomatillos

- 4 Jalapeños

- 2 or 3 garlic cloves

- 1/4 of a white onion

- A handful of fresh cilantro

- less than 1/4 cup of white vinager

- Spices: oregano, himalayan salt, pepper, and cumin. To taste.


Preheat the oven in Roast (350 F). Cut all of the vegetables and put them in a pan.

Once the oven is ready, put the pan with the vegetables for 18 min, the onion and garlic will be getting roasted and the tomatoes will be juicy. Let them cool down for about 15 min.

Transfer the vegetables to a food procesor (you can use your blender but I like the the texture it gets from the food procesor), add the rest of the ingredients and pulse about 10-15 seconds, depending on how you like it. you can add more vinager if you like to.

The salsa can last a long period of time in the fridge once you put into a jar for a long period of time, thanks to the vinegar.

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