Salsa Verde

Makes: 3 cups

Many of us find ourselves with more green tomatoes than we can handle this time of year! Salsa verde is one of GPS's favorite recipes for cooking up those unripened beauties.


2 lbs tomatillos/green tomatoes (wash and leave whole)

1/2 cup yellow or white onion, small dice

2 cloves garlic, minced

1 hot jalapeno pepper OR serrano pepper, stemmed, seeded and minced

3tbsp to 1/4 cup fresh lime juice

1 tsp sugar, or more to taste

1tbsp salt, or more to taste

1/2 cup cilantro leaves, chopped

Make It

  1. Heat a cast iron or heavy bottom skillet over high heat until it starts to smoke, add the tomatillos/green tomatoes
  2. Roast in the pan until browned or becoming soft
  3. Roughly chop the tomatillos into 1/2 inch or smaller pieces
  4. Add the rest of the ingredients in the order they appear above, stirring to combine. You can leave it this way, or you can puree all of it in a blender for a different texture. (If you use the blender you can chop the other ingredients more roughly)
  5. Make sure to taste and add more sugar, salt, lime and cilantro to your own taste.


  • This will keep for 1 week in the refrigerator and get better every day!

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