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Salsa Verde

Salsa Verde

Yes, my friends, I am still alive here! I’ve been traveling for the past week visiting friends at my ol’ stomping grounds in Tallahassee and just got back from a weekend in New Orleans for a good friend’s wedding. I’m still not home, but I just have to share this salsa verde recipe with you today!

If you have never met Meagan from Scarletta Bakes, you to need right this second! Meagan is a fellow Arizonian who creates really amazing dishes with a Southwestern flair like these Huevos Rancheros Breakfast Tacos, No-Bake Banana Dulce Pie, and Chipotle Sweet Potato Biscuits. I could go on and on about her amazing recipes!

And now, Meagan has written her very own cookbook, The New Southwest! Meagan was so kind to send me a copy of this gorgeous cookbook. I had to flip through it as soon as I got my hands on it and let me tell you, I want to make all of the things in this book!

Salsa Verde

Since I was getting ready to head out of town, I decided to make something simple, Salsa Verde. I’ve always enjoyed making homemade salsas because it’s so easy to just toss ingredients into a food processor and mix it all up, but I had not ever made salsa verde and have been wanting to give it a go as I always like it when I get it at restaurants. Meagan’s recipe is super simple, but it certainly will not let you down on flavor! I think the star of this salsa is the roasted Anaheim chilies, which I have never used. The chilies added such great flavor and gave the salsa a really nice smokey flavor. I also really loved the use of fresh parsley in this recipe as opposed to cilantro. While I adore

Salsa Verde

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Salsa Verde

Yield: Approx. 3 cups

Prep Time: 20 minutes


  • 4 large cloves garlic, peeled
  • 4 Anaheim chilies, roasted, peeled, and stemmed*
  • 1/2 cup packed fresh parsley
  • 8 tomatillos, husked and halved
  • salt to taste


  1. Place the garlic into a food processor and chop until the garlic turns into a paste. Add the chilies and parsley and continue to process to a paste. Add the tomatillos and process until the salsa comes to a smooth and even consistency. Add salt to taste.
  2. Serve or cover and store in the fridge for up to 3 weeks.

You can chose to leave the seeds from the chiles in or out. Personally, I added the seeds from just two of the chilies since I wasn't sure if we would like the heat.

Recipe from The New Southwest

Salsa Verde


28 Responses to “Salsa Verde”

  1. #
    Kristi — November 11, 2013 at 3:17 am

    I would have to go with migas. Super simple and is good for any time of the day.

  2. #
    Carolsue — November 11, 2013 at 3:20 am

    My favorite Southwest inspired dish is Crockpot Pork Carnitas which I use to make tacos and various other dishes.

  3. #
    Auntiepatch — November 11, 2013 at 4:13 am

    Gringo Tacos and Chicken enchiladas!

  4. #
    Jenifer — November 11, 2013 at 6:27 am

    I love chicken taquitos with a side of fresh guacamole salad.

  5. #
    Gigi — November 11, 2013 at 6:50 am

    Spicy Dr Pepper and Adobe chili pork tacos, and my mom’s green chili rellenos!

  6. #
    Ramona — November 11, 2013 at 6:56 am

    I’m super excited about this recipe because it doesn’t have cilantro. I steer clear of cilantro since I’m of those people that can’t get it to taste right in my mouth… darn! I am definitely going to try this out… love it. :)

    PS… would love to have this wonderful cookbook too. :)

  7. #
    Jennifer @ Peanut Butter and Peppers — November 11, 2013 at 8:07 am

    I don’t have a favorite inspired dish, because I love all southwestern food. There isn’t one I turn to or inspired me. Just give me some black beans, spices, tortilla shells and I am happy! Mix up some sauce and other good stuff and i am even happier. I love Southwestern food! Ok, blabbing way to long. :)

  8. #
    Susan Broughton — November 11, 2013 at 8:51 am

    I think ALL Southwestern food is my favorite! I LOVE that kind of food! I guess if I had to choose I would say maybe Enchiladas

  9. #
    abby — November 11, 2013 at 11:10 am

    any kind of tacos! yum!

  10. #
    MaryB — November 11, 2013 at 11:57 am

    I love southwestern food. Green chile chicken enchiladas or capirotada are favorites here.

  11. #
    Maureen — November 11, 2013 at 12:09 pm

    Adobo-Marinated Chicken Quesadillas is one of my favorite items.

  12. #
    T. girl — November 11, 2013 at 2:31 pm

    southwestern stuffed peppers!

  13. #
    Kelly — November 11, 2013 at 2:47 pm

    Enchilada pasta

  14. #
    Daniela — November 11, 2013 at 4:06 pm

    I love southwestern food, any kind really. I really want to try a California Burrito (a burrito with french fries in it), kind of sad I haven’t since I live in the state!

  15. #
    Shawn @ I Wash You Dry — November 11, 2013 at 4:13 pm

    I love salsa verde on tacos!! Yumm… this looks so good!

  16. #
    Sarah S — November 11, 2013 at 11:33 pm

    I love Carne Adovada

  17. #
    karen — November 12, 2013 at 8:52 pm


  18. #
    Ash-foodfashionparty — November 12, 2013 at 11:50 pm

    Love love southwestern food and flavors.
    This looks so yummy.

  19. #
    Emily @ Life on Food — November 13, 2013 at 7:27 pm

    I really love huevos rancheros.

  20. #
    Alaina @ Fabtastic Eats — November 13, 2013 at 9:00 pm

    Tacos!! We probably, I mean definitely eat tacos in some form or another every single week! LOVE!

  21. #
    Nancy Connolly — November 14, 2013 at 12:09 pm

    Enchilladas and tacos :)

  22. #
    Liz L — November 14, 2013 at 9:49 pm

    I love fresh salsa!

  23. #
    Mahdi M — November 14, 2013 at 10:18 pm

    I love making veggie fajitas with a sour cream and lemon sauce.

  24. #
    Julie — November 15, 2013 at 7:14 pm

    Enchiladas, although there are so many that it’s hard to decide. :)

  25. #
    Meryl — November 15, 2013 at 11:57 pm

    I like making fresh salsa.

  26. #
    Lou — November 15, 2013 at 11:58 pm

    My favorite is chicken quesadillas.


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