Salsa verde from Mexico One Plate At A Time by Rick Bayless

  • tomatillos
  • jalapeño chiles
  • serrano chiles

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • okcook on August 15, 2016

    The roasted salsa rocks. I used a little more jalapeño.

  • JKDLady on August 12, 2015

    I tried the all raw version, and it was just average. I guess I should try the roasted recipe.

  • imaluckyducky on July 02, 2013

    Delicious! Roasting the tomatillos until charred makes this salsa verde unbeatable.

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