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Fresh Salsa Verde

Simple, tangy and versatile. This salsa verde is great for a imprompto party, a quick taco night, enchiladas and more.

Oooooh, the lovely and often overlooked tomatillo. These unusual looking fruits have a paper husk that hides a juicy and tangy interior that looks like a small unripe tomato. Often mistaken for a just that, these little gems pack an acidic and tangier flavor than their garden-variety brother and are good switch from the “go-to” red salsa. 

Available year round in the produce section (for the most part) they are mouth-watering goodness when made into a fresh salsa. But if you want to mellow the flavor a bit, cook this salsa down with a nice pork roast, chicken breast, or chuck roast. This Fresh Salsa Verde goes with just about anything and will surprise and delight your taste buds.

Unlike a typical Pico de gallo, this salsa recipe requires no dicing and minimal prep work.

  • Prep Time5 min
  • Cook Time1 min
  • Total Time6 min
  • Ready in5
  • Yield2 cups
  • Serving SizeVaried


    • 1 pound tomatillos
    • 1/2 bunch scallions -green tops only and cut in 2 inch pieces
    • 1 jalapeño pepper - cut in half and seeded
    • 1 cup fresh cilantro
    • Juice from 1/2 of a fresh lime
    • Salt to taste



    Peel husks from tomatillos and wash under cold water.


    Quarter tomatillos, removing small stem area. Place in high speed blender or food processor. Pulse 2-3 times to rough chop.


    Add scallion tops, jalapeño, cilantro, lime juice, and salt. 


    Pulse 5-6 times until well blended. 

    1. Pour directly over a grass fed chuck roast or pork loin – cook accordingly.
    2. Pan fry chicken breasts until 70% cooked. Spoon salsa on top, cover and simmer until cooked through. Top with a sprinkle of Cojita cheese.
    3. Pour directly into a glass container and refrigerate for fresh salsa with chips or crudités.
    4. Tacos!!

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    • Buy organic produce whenever possible. Follow the EWG’s Dirty Dozen list for guidance. 
    • Choose nonGMO products. 
    • Eat organic, grass-fed beef, prairie raised chickens/eggs, and free-roaming pork whenever possible. 
    • Choose pesticide free tea.
    • Chew your food! A general guideline is to count 20 chews before swallowing.
    • Drink half your body weight (in ounces) of water per day. 
    • Choose whole foods and high quality dairy.

    Hello Friend!

    I’m Lorri — The Nomadic Health Coach. I’m an Institute for Integrative Nutrition Health Coach, writer, nomad, and widow of a three-time cancer hero.

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    Lorri Weisen

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