Salsa Verde

  • Serves

    makes 2 2/3 Cups

The recipe for this smooth, spicy salsa—the first-prize winner in the green-sauce category at the 2008 Austin Chronicle Hot Sauce Festival—comes from Marti Cardenas of Austin, Texas.


  • 7 jalapeño chiles, stemmed, halved, and seeded
  • 7 serrano chiles, stemmed, halved, and seeded
  • 7 tomatillos, husked, washed, and halved
  • 3 cloves garlic
  • 2 plum tomatoes, cored
  • 1 anaheim chile, stemmed, halved, and seeded
  • 1 poblano chile, stemmed, halved, and seeded 1⁄2 onion
  • 14 cup finely chopped cilantro
  • Kosher salt, to taste


Step 1

Put first 8 ingredients into a 4-qt. saucepan; add 8 cups water. Bring to a boil; reduce heat to medium-low and simmer until chiles are soft, about 20 minutes.

Step 2

Drain chile mixture and transfer to a food processor; purée. Let cool. Stir in cilantro and season with salt. Chill before serving.

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