Salsa Verde

This recipe is from our Program Director, David!

You will need
  • 2 garlic cloves crushed (does not have to be diced)
  • White Onion (approximately half a cup, to taste. More can be added after blending if needed).
  • chicken bouillon – approximately 1 tablespoon (add more after blending if needed)
  • Cilantro to taste (about ¼ cup chopped)
  • 4 jalapeños or 4 chiles serranos (you can add less or more depending on how spicy you want it. Note: Serranos are spicier than jalapenos)
  • 8 tomatillos (The more tomatillos you add, the less spicy it’ll be. Be sure to avoid large tomatillos as the larger they are, the more bitter the taste will be.)



  1. Boil or fry the peppers and tomatillos until soft. The peppers take longer to cook and soften so you start them off first and then add the tomatillos.
  2. Add the garlic, onion, cilantro, peppers, tomatillos, and chicken bouillon into the blender. It is not necessary to add water as the tomatillos have enough water in them.
  3. After blending, taste and add salt, garlic, onion, peppers, to your preferred taste.