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This salsa verde is made with fresh tomatillos, poblano peppers, and jalapeno. It’s an easy recipe you can make on the stove without peeling the peppers.
This salsa will keep in an airtight container in the refrigerator for up to a week.
You can also roast the peppers if you want a smoky roasted flavor in your salsa. Char the peppers on the grill at 400°F until they’re blistered. Remove the stem and seeds and peel them before blending them with the other ingredients. Please see the blog post for more tips about this!
Find it online: https://www.girlgonegourmet.com/salsa-verde/