You are here: Home » Recipes » Salsa Verde Salsa Verde Recipe by Relish ContributorKitchen Tested Yield 10 servings This salsa is fabulous with chips, mixed into scrambled eggs or stuffed into a quesadilla with melted cheese. PrintEmail Ingredients 1 cup chopped peeled and seeded green chili peppers (Hatch preferred but Anaheim will do)1 ripe tomato, chopped1/2 small red onion, chopped1/4 cup chopped cilantro Juice of 1 lime Salt Instructions Combine all ingredients in a nonreactive medium mixing bowl and allow flavors to marry at least 20 minutes before serving. Serve at room temperature. Makes 2-1/2 cups. Note: To peel and seed chili peppers: Place the chili peppers on a baking sheet under a preheated broiler 5 to 6 minutes until the skins turn black and blister. Turn the peppers and repeat the process. Place the blackened peppers on a plate and cover loosely with a kitchen towel. Let sit 5 minutes, peel the skins off, rinse under water to remove the small black pieces and remove the stems and seeds. Your peppers are ready to use.