How to make salsa verde on

Right now. It’s happening. And there’s no better time to take advantage of it—of every single, last, bit(e).

There’s truly no better—and easier—time of year to eat seasonal. Fresh fruit is literally falling from the trees and the bounty of the summer harvest is at full throttle, artfully displayed in droves at farmer’s markets in small towns and big cities alike. Even grocery store produce tastes fresher and looks better. It’s here for one and all to savor.

How to make salsa verde on

Again this month, my friend Becky of the Vintage Mixer has posted her Seasonal Produce Guide featuring all of the stars of September produce (you can find it here.)

Her inspiring list is so plentiful this month! It’s a true testament to just how lucky we are to live in a country where food is fresh, ample and readily available. It’s time to take advantage of it, and linger a little longer as you say thanks with each and every joyful bite.

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I for one am bound and determined to get my fill. I’ve made it my mantra to eat more fruits and veg this summer and to truly eat fresh and eat seasonal, relishing each taste at it’s peak.

I’m eating plums and nectarines like potato chips. I pop cherry tomatoes in my mouth like they’re pieces of red licorice. And just about every night there’s some sort of squash, cucumber or pepper holding court at our dinner table.

How to roast chile peppers on foodiecrush.ccom

How to make salsa verde on

This past week at the farmer’s market the tomatillos were looking stellar, and I had a batch of Hatch chiles that had been hand delivered to me by my friend Amanda, all the way from New Mexico where they’re namesaked. Now that’s service!

For today’s recipe I put 1 + 1 together to come up with this super fresh, salsa verde. Not only does it make an epic appetizer all on it’s own, and is sure to make it’s way to my husband’s over easy eggs during the week, it’s also the base for another recipe (think spicy!) I’ll be sharing on Thursday. And tomorrow I’ll show you my shortcut for roasting Hatch chiles for optimal flavor with ease.

How to make salsa verde on

How to make salsa verde on

About the recipe:

This salsa verde gets it’s depth of flavor from roasting the veggies to a light char to develop their inherent sweetness. Roasting the tomatillos also mellows the tartness or bitterness some folks find in these little cousins to the gooseberry.

If Hatch chiles aren’t readily available, substitute 1 or 2 jalapeños for the chiles, depending on your desire for heat. Unlike the Hatch chiles, you can go ahead and roast the jalapeños alongside the onion and garlic and simply remove the stem, leaving the skin intact, before blending with the other ingredients. For Hatch chiles, roasting and stripping the skin makes for a smoother, richer flavor that blends best for salsa.

With only 5 main ingredients in this salsa, make sure your tomatillos are firm, but not hard. The papery husks should be easy to pull apart from the fruit, so if the husk is gluey and stuck to the tomatillo making it difficult to remove, take that as a not-so-fresh warning sign.

How to Make Salsa Verde
Serves: makes about 4 cups
  • 2 pounds tomatillos, husked and rinsed
  • 1 medium yellow onion, peeled and quartered
  • 4 cloves garlic, peeled and smashed
  • 2-4 roasted hatch chiles, or one fresh jalapeño, stemmed
  • ⅓ cup loosely packed cilantro leaves
  • 1 teaspoon kosher salt
  • Cotija cheese for garnish
  1. Preheat the oven to 450 degrees F.
  2. Spray a baking sheet with cooking spray and place the tomatillos, quartered onion and garlic cloves on the baking tray. If using a jalapeño, add it to the baking tray with the other vegetables.
  3. Roast the vegetables for 20 minutes flipping the vegetables at the 10 minute mark. The tomatillos should be lightly charred and the onion beginning to brown.
  4. Transfer the roasted vegetables and roasted Hatch chiles (or jalapeño) and any remaining juice on the baking sheet to a food processor or blender. Blend until almost smooth. Add the cilantro leaves and kosher salt and pulse a few more times until mixed.
  5. Serve the salsa topped with cotija cheese if desired and yellow or white corn tortilla chips for dipping.

#EatSeasonal September

As we have for the past few months, Becky has amassed a group of us who are posting #eatseasonal recipes today. Some are ooey and gooey, some arensweet and simple. They’re all good and they’re all seasonal and are listed below. Follow the #eatseasonal hashtag on Instagram, Twitter and Facebook to discover more seasonal eats.  

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Honey-Sweetened Peach Lemonade from Simple Bites, recipe here

apple fritter waffle doughnuts

Apple Fritter Waffle Doughnuts from Completely Delicious, recipe here

crispy eggplant tacos

Crispy Eggplant Tacos with Cilantro Sauce from Mountain Mama Cooks, recipe here

pumpkin push pops

Pumpkin Cake and Semifreddo Push Pops from My Name is Yeh, recipe here

quinoa pizza

Quinoa Pizza with Stone Fruit, Chiles, and Queso Fresco from Café Johnsonia, recipe here


Coconut Macaroon Filled Peaches from Vintage Mixer, recipe here

Baked Ziti with Roasted Eggplant and Peppers | www.kitchenconfid

Baked Ziti with Roasted Eggplant and Peppers from Kitchen Confidante, recipe here

Caramel Apple Cinnamon Roll

Best Ever Caramel Apple Cinnamon Rolls from Lauren’s Latest, recipe here

Roasted Grape Crostini

Roasted Grape Crostini with Brie and Thyme from Cookie & Kate, recipe here.


Thai-Glazed Skillet Corn with Cotija Cheese from Climbing Grier Mountain, recipe here


Green Onion & Chive Yogurt Dip from Project Domestication, recipe here.  

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