VIP Salsa Verde


  • 12 tomatillos
  • 4 garlic cloves
  • 1/2 of a medium yellow onion
  • 1 lime
  • 1/2 jalapeno
  • 1 poblano pepper
  • 1 anaheim pepper
  • hand full of cilantro
  • salt/pepper
  • 1/2 teaspoon ground cumin seed
  • olive oil


  • Remove husk and wash the tomatillos. Place tomatillos, garlic and jalapeno in metal roasting pan. Coat with oil. Coat onion, poblano, and anehim in oil. Place covered roasting pan in a 400-450 degree oven or grill. Place coated peppers and onion directly on hot grill. Even better if you have a charcoal grill. Nothing like cooking over fire to bring that inner primal out.
  • Once peppers and onion are well charred, place peppers in an airtight container for 5-10 minutes. This will help the skin pull away from the flesh. Remove and dispose of all skins. Your tomatillos should be done around this time. They should have broke open. If they haven’t, grab a couple of beers and wait for it.
  • Place all grilled and roasted items into a blender. Add ground cumin seed, juice of one lime, and cilantro. If they do not fit, do half and half and mix together at the end. Best time to hit the blend button is when your wife is approaching you with that I need him do something for me look on her face. There is no max time on blending, so if she stands there and waits, just keep on blending until she walks away.

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