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  • “There is nothing noble in being superior to your fellow man; true nobility is being superior to your former self.” Ernest Hemmingway
  • “Judge each day not by the harvest you reap, but by the seeds you plant.” Robert Louis Stevenson
  • “We must be the change we wish to see in the world.” Gandhi
  • “Noble deeds that are concealed are most esteemed.” Blaise Pascal
  • “A creative man is motivated by the desire to achieve, not by the desire to beat others.” Ayn Rand
  • “If you want to succeed you should strike out on new paths, rather than travel the worn paths of accepted success.” John D. Rockefeller
  • “Honesty is the first chapter in the book of wisdom.” Thomas Jefferson
  • “Sense shines with a double luster when it is set in humility. An able yet humble man is a jewel worth a kingdom.” William Penn
  • “There is a great satisfaction in building good tools for other people to use.” Freeman Dyson
  • “You don't know what you can learn until you try to learn.” Ronald Coase
  • “Let us so live that when we come to die even the undertaker will be sorry.” Mark Twain
  • “Create more value than you capture.” Tim O'Reilly

Tomatillo Salsa Verde: My Favorite Salsa Recipe

Here’s the recipe for my favorite salsa. I’ve been asked for it several times by friends and provided it by phone, but when recently asked to email it I thought it would be better to just post it here. It’s a tomatillo salsa verde, or green salsa. It’s really simple to make and requires no cooking. This salsa is addictive when eaten with tortilla chips, but it’s also amazingly versatile as an accompaniment to various foods. I love it on grilled salmon – it’s great on halibut or chicken too. Use it on beef steak (or roast pork or lamb) similar to how you might use a chimichurri sauce. And it’s killer on mahi mahi or shrimp tacos and burritos. Oh, and breakfast potatoes and omelettes, and… well, you get the idea. Of course, all of this assumes it doesn’t get eaten before the food comes off the grill.

tomatillo salsa verde

Okay, enough talk. Let’s get to this easy recipe.


1 pound fresh tomatillos, husks removed, rinsed, patted dry and quartered
1 bunch fresh cilantro (probably about 1/2 to 3/4 cup)
1 fresh serrano chili pepper, green, seeds removed, finely chopped [1]
1/2 to 1 fresh habenero chili pepper, seeds removed, finely chopped [1]
1 medium or large garlic glove (or two small cloves), quartered
1 ripe avocado
1 fresh lime [see note 2]
Kosher salt
Fresh ground black pepper


In a food processor combine the tomatillos, cilantro, chilies and garlic. Add a few twists of fresh ground black pepper and a couple of teaspoons of kosher salt. I like this recipe with a bit of salt, but if you need to reduce the salt you can replace it with some lime juice to taste. Remember that kosher salt is less intense than iodized table salt. I usually add more salt, but taste it after processing to decide.

Blend well in the processor until the ingredients are well processed. Some texture is desired, but not big chunks.

Once well processed, taste for salt and adjust. You’ll be adding the avocado at the end, so anticipate that it will need a bit of salt for that. Also now is the time to squeeze in a bit of lime if you feel the tomatillos lack acid or are a bit sweet. They vary, so adjust to your taste.

Finally, add the avocado as chunks (be sure to keep the pit aside for later [3]) and PULSE the mixture just a few times until the avocado is evenly chopped and distributed as chunks larger than the rest of the salsa mixture.

That’s it. Enjoy!

The salsa improves with some time to allow the flavors to mingle. Making it several hours ahead of time is best. It lasts well in the refrigerator for a day or two (or three) if you store it covered, with the avocado pit placed in the container to help keep the avocado from turning brown.

If you want a bit of color and variety gently add diced tomatoes when you serve it. It’s also very nice with quality, tiny bay shrimp added and served with tortilla chips. We sometimes serve half the batch with shrimp and half without just to mix it up a bit.

[1] I find that the heat provided by the amount of chills in the above list is about right for a broad audience. However, I like it a bit spicier, so often make a hotter batch or divide it and make half as described and half with more chilies. Chilies vary in heat, so when you’re tasting for salt you can add more chili to kick it up if needed. Leaving the seeds and interior ribs of the chilies in will make the salsa spicier. Also, Jalapeños can be substituted, although the flavors of the serrano and habenero are really nice. Try a red and a green jalapeño if that’s the route you go. I chop the chilies before adding just to ensure even distribution.

[2] You may not need to add lime, but sometimes the tomatillos are a bit sweeter or “fruity” tasting. I like to add lime if there’s a lack of acid, etc.

[3] Storing with the avocado pit really makes a difference, so do keep it if you’re not planning to eat all of the salsa right away. Just place the pit in the salsa during storage and remove it when you serve (or don’t). end of article icon

Posted on Tuesday, August 2, 2011 in Everything Else


1. Posted by Kristy Jerrard on March 24, 2012

Seems like a very rich food item! I never tasted it before but quite pleased by learning about salsa recipe. Thanks for sharing the details, methods and Ingredients here so nicely. :)

2. Posted by Rachael on August 04, 2012

Just wanted you to know that we found your recipe via Google and made it this past week. It was a huge success. Thanks!

3. Posted by Dale Allyn on August 04, 2012

Hey, Rachael, I’m glad you liked it. Thank you for letting me know it worked out for you.

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