Paul’s Salsa Verde

December 28, 2017  •  Appetizers,

One bad thing about being a chef for a living is that other people often don’t want to cook for me. I’m not sure I can recall even one single time that someone cooked for me that I thought was bad food, yet people find it intimidating I guess. That’s part of the reason why I love this recipe so much: my sister’s boyfriend cared enough to make food for a family gathering even though he knew I’d have plenty of food on hand. His salsa verde was a hit from the first gathering, and now he never shows up without it. If you’ve only ever tasted salsa verde from a can, then you are in for a treat. Paul does all of the chopping by hand, but I’ve adapted his recipe to make use of a food processor. If you won’t have one, simply chop everything finely by hand or pulse in a blender in batches. The recipe makes a large quantity of salsa – but that never seems to be a problem as we gobble it up. Paul says it stores for a week or two in the refrigerator, and next time I have some I’m going to try freezing it just to see what happens. Thanks for sharing Paul!

Paul's Salsa Verde
Prep time
Cook time
Total time
Recipe type: Appetizer
Serves: 2 quarts
  • 2 pounds tomatillos, peeled and papery skin discarded
  • 4 cloves garlic
  • 4 small bunches of fresh cilantro, roughly chopped
  • 10 green chile peppers (variety like jalapeño, Anaheim, Serrano), optionally seeded for less heat, roughly chopped
  • 1-2 teaspoons salt
  1. Place the tomatillos in a wide, shallow sauté pan so they are in mostly a single layer. Just cover with water, cover the pan, and simmer until just barely soft when pierced with a knife. Drain and set aside.
  2. Place the garlic in the bowl of a food processor and while until finely minced. Add the cilantro and pulse to chop finely, Add the chile peppers and pulse a few more times. Add the cooked tomatillos and pulse until desired consistency, taking care not to puree. Work in batches if needed.
  3. Season to taste with salt, cover and chill for at least four hours for flavors to meld.
  4. Serve with high quality tortilla chips. Also great over eggs!



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