Porch Light Latin Kitchen’s Salsa Verde

Food Network Canada
Prep Time
1h 5 min

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

Yields 1 1/2 quarts.



tomatillos, husked and washed
jalapeños, stemmed
medium medium Spanish onion
bunch fresh cilantro, stems and leaves
cup agave nectar
- 8 limes, juiced
Kosher salt


Step 1

Preheat a wood-burning or charcoal-burning grill according to manufacturer’s instructions, 20 to 30 minutes. Place 5 of the tomatillos and both the jalapeños on the grill. (The goal here is to blacken the skins.) Use long tongs to turn each vegetable so the entire outside is grilled, 3 to 5 minutes total. Allow to cool down, then remove the stems from the jalapeños.

Step 2

Roughly chop the 15 remaining raw tomatillos, the grilled tomatillos, the jalapeños, the onion and the cilantro. Transfer all the vegetables to the bowl of a food processor or blender. Pulse a few times to get things broken down a bit and then blend until mostly smooth.

Step 3

Add the agave nectar and begin to add the lime juice to taste (if you want more tart, add the juice of all 8 limes), then add salt to taste. Give it another pulse to blend the last ingredients. It is now ready to serve. This salsa is very versatile. I pair it with pork and chicken and use it as a dip for chips.

Rate Recipe

Be the first to rate Porch Light Latin Kitchen’s Salsa Verde