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Karen’s Salsa Verde

My Salsa Verde is an easy blender salsa – can be made hot or mild, depending on your taste-buds. The flavor comes alive adding green apples to tomatillos, garlic,  jalapeños, onion and parsley.

3.29.15 - Taquitos and Salsa Verde-13


¾ pounds tomatillos, about 12 medium sized, ripe 

1 large fresh garlic clove, peeled and minced, 1 ½ t. 

1 tablespoon jalapeño, minced (for mildly spicy)

¼ cup sweet onions, peeled, small dice

½ large green apple, peeled, small dice 

½ teaspoon sea salt

½ teaspoon natural cane sugar

1 tablespoon extra virgin olive oil

1 tablespoon fresh parsley leaves, or cilantro 

1 tablespoon fresh lime juice



Look for tomatillos that are ripe, with a dark green color (more flavorful than light colored ones.) They should be firm, yet not too hard.


Remove husks, and give them a rinse, pat dry and cut in half.
Add them to a carafe of a blender with the garlic, half of the onion and apple, salt, sugar, olive oil, parsley and lime juice. Pulse until smooth, but still a little chunky.


Pour into a clean glass bowl or jar. Fold in the remaining onion and apple.
Cover tightly and refrigerate.


Great as a dip or sauce  – serve with my Asparagus, Apple, Black Bean and Goat Cheese Taquitos.

This recipe may not be reproduced without the consent of its author, Karen Sheer.

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