Super Simple Salsa Verde

Rather than jalapeno, this recipe for an extremely simple salsa verde utilizes Anaheim chile.
By Carly DeFilippo

Super Simple Salsa Verde

Since I’m always up for an adventure involving my blender (which, yes, I use in the place of a proper Cuisinart on many occasions), salsa verde it is. While I like spicy, I prefer something a bit milder than your typical salsa verde, so rather than jalapeno, I opted for a pickled Anaheim chile I already had on hand.

Super Simple Salsa Verde
Prep Time
Total Time
Rather than jalapeno, this recipe utilizes Anaheim chile.
Recipe Type: Side
Serves: 4
  • A dozen or so tomatillos
  • ½ a red onion
  • De-seeded, pickled Anaheim chile
  • A chopped handful of cilantro
  • ¼ cup lime juice
  • A good squeeze of honey (I used alfalfa honey)
  • salt to taste
  1. Chop tomatillos, onion, chile and cilantro – add to blender.
  2. Add honey, salt, and lime juice to blender.
  3. Use the ice/pulse setting to chop and a “poker” (usually a high-quality chopstick in my case) to push down the unchopped chunks in between pulses.
  4. Patience, my friends.
  5. And voila! After 3 minutes or so, you have an amazing, medium/mild salsa verde.
Carly DeFilippo

Carly DeFilippo

Carly is a Contributing Writer at Honest Cooking. Her interest in "food as culture" led her to Paris, where she studied French culture and culinary criticism. Currently living in New York, she works at the Institute of Culinary Education and frequently hosts supper clubs at her apartment in Brooklyn.

More Posts - Website - Twitter - Facebook

No Comments Yet

Leave a Reply

Your email address will not be published.

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>

Rate Recipe: