Salsa Verde

Salsa VerdeOver the past few months I have been tinkering with salsas and hot sauces. Overall, I am very happy with the results. I am using both as condiments throughout my day, in particular for a quick chip and dip, or a splash of hot sauce on an omelet. This past weekend, while visiting El Rey Supermercado, I couldn’t resist grabbing a handful of delicious tomatillos. If you have not used tomatillos before, give them a shot. They are basically a green tomato that pack a nice tanginess to them. I immediately thought to myself, salsa verde, here I come. Let’s get started.


  • 5 tomatillos, husks removed, washed, halved
  • 2 jalapenos, halved, seeds removed (optional)
  • 3 cloves garlic, roasted
  • 1 medium onion, quartered
  • 1 tsp salt
  • pinch of pepper
  • 1 bunch of fresh cilantro, remove lower stems, washed
  • 1 tbsp olive oil for roasting
  • 1/4 cup of water

Preheat your oven to 425 degrees. In a bowl, toss in the tomatillos, garlic, and onions. Add the olive oil, and toss to coat. Roast the vegetables for about 15 minutes. Doing this adds a bit of smokey flavor to the salsa verde, which I like. Let cool for a few minutes. Add the vegetables to a blender, along with the cilantro, salt and pepper, and the water. Blend until you have a nice puree. You’re done. Eat right away, of store for later use for tacos, burritos, chips, or whatever else your imagination leads you to! Enjoy.

By the way, if anyone has the recipes for the three salsas that El Rey serves everyday, I would love for you to pass them along.

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Dax Phillips

Thank you for visiting my website. Truly, I do appreciate it. My free time and stress reliever is cooking for my family, friends, and everyone in between. The recipes you find on this site are those that I have either created, been part of, or those that I simply enjoy and have made my own in some shape, form, or other. My focus has always been on comfort food, because at the end of a long work day, you want something comforting. I currently am the father of three children, and married to a wonderful wife of thirteen years. There is nothing fancy with these recipes, just simple, and I will admit, not so simple ingredients, and a simple kitchen corner I can call my own. I learned early on that cooking and bringing family together was very important. After all, this notion of being together at dinner time was instilled early on by my parents. There are many memories of being in the kitchen with my parents, watching them cook, or preparing meals, or those home cooked smells while waiting for dinner. My parents who worked full-time, always had home cooked meals during the week, with the exception of Friday nights where we would enjoy a Wisconsin fish fry, and often on late afternoons on Sunday, where we would order Ann's pizza. I tend to cook by making things up. As a home cook, I think you have to take chances, and add or subtract ingredients that make up a dish, and make them your own. Remember to taste, and taste often. If a dish has potential, try it again, and make it your own. You should also note that I do not count calories, or break down recipes into grams of anything. To me, that's a bit boring. My philosophy is that if the food is good, eat it, and eat it in moderation. Life is just too short not to enjoy good food. Commonly Asked Questions: Can I use your photography/content on my website/blog? Please do not redistribute my photography or recipes without my permission. All of the recipes and photography on this website are my own unless noted, and is subjected to copyright  If you’d like to use a photograph or a recipe, please contact me for permission. Will you review my product/book/site? I am available for recipe development, food photography and/or styling, travel/press events, product reviews, brand promotion/ambassador, and sponsored posts. If you are interested in working with me, or if you have a question/comment regarding a recipe or about my blog, please send me an email.

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