Salsa Verde

Kitchen Tested
  • Yield 10 servings

This salsa is fabulous with chips, mixed into scrambled eggs or stuffed into a quesadilla with melted cheese.


1 cup chopped peeled and seeded green chili peppers (Hatch preferred but Anaheim will do)
1 ripe tomato, chopped
1/2 small red onion, chopped
1/4 cup chopped cilantro
Juice of 1 lime


  1. 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.



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