Salsa Verde in a floral bowl with tortilla chips

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!

The New Southwest Cookbook Cover

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 in a floral bowl with tortilla chips

Salsa Verde
Yield: Approx. 3 cups

Salsa Verde

Prep Time 20 minutes
Total Time 20 minutes

Salsa Verde - This salsa verde couldn't be easier and you'll never go back to the jarred stuff! This salsa is packed with fresh flavors!


  • 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 cookbook

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 19Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 62mgCarbohydrates: 4gFiber: 1gSugar: 2gProtein: 1g

Salsa Verde in a floral bowl with tortilla chips

Homemade Salsa Verde