Salsa Verde
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Cook time: 
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Serves: 1¾ cups
  • 2 tablespoons ghee
  • 3 large tomatillos, husked, washed, and quartered
  • 1 or 2 jalapeño peppers, stemmed
  • 1 small onion, quartered
  • 4 garlic cloves, peeled
  • ½ cup lightly packed cilantro leaves and tender stems
  • 1 tablespoon fresh lime juice
  • 1 teaspoon honey (optional, omit for Whole30)
  • ½ teaspoon flaky sea salt, or more to
  • taste
  1. Heat the ghee in a large skillet over medium-high heat. When the ghee is hot, add the tomatillos, jalapeño, onion, and garlic. Cook, turning occasionally, until the vegetables are blistered and browned on all sides, about 10 minutes.
  2. Transfer the contents of the skillet to a blender. Add the cilantro, lime juice, honey (if using), and salt and pulse until almost smooth. Taste and adjust the seasonings as desired.
  3. Serve warm or at room temperature. Leftover salsa will keep in a covered container in the refrigerator for up to 4 days.
For a creamier salsa verde, add a peeled, pitted, and halved Hass avocado to the blender with the other ingredients, and add more salt and lime juice to taste. Use avocado salsa verde within 24 hours.
Recipe by A Calculated Whisk at