Salsa Verde

I need a vacation. The last few weeks have been hectic around here. Since we are unable to take a vacation at the moment, I’ve been taking mini-vacations in my mind to Cabo San Lucas, Mexico. My girlfriends and I took our yearly trip there this past summer. I think of  laying out on the beach and hearing the waves. It was one of the most fun, relaxing, and rejuvenating trips I have ever been on.  One place we ate at down by the beach had amazing salsa verde. This restaurant has amazing atmosphere where you can sit by the water and watch the waves as you eat. When you arrive they set the salsa verde on the table. We ordered lunch, but I kept dipping my chips in that delicious salsa and before I knew it, lunch was served and I wasn’t even hungry anymore. I had to ask the waiter for the ingredients and he shared them graciously with us. The one I never would have thought initially was in there was chicken broth, but it is the ingredient that totally makes it all come together. I have been trying to recreate it exactly since I’ve been home. I think what I have now is as close as it gets to eating chips and salsa and sipping margaritas on the beach in Cabo.



Salsa Verde


1 cup (6-8) tomatillos
1/4 cup of chicken broth
1/4 cup of diced onion
1 jalapeno
1 tsp minced garlic
1 Tbsp of chopped cilantro


Take the husk of your tomatillos and cut them into halves. Chop up the onion and cilantro. Cut the jalapeno (take out the seeds if you don’t want it to be too spicy). Add tomatillos, onion, jalapeno, garlic and cilantro to the blender and pulse until well blended. Slowly add chicken broth until blended well.


Here’s to the vacation in your mind,


3 thoughts on “Salsa Verde

  1. Pingback: Copycat Recipe: Chipotle Honey Vinaigrette | Secrets of a Young Wife

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