Recipe: Garlic Salsa Verde

Faith Durand
Faith DurandSVP of Content
Faith is the SVP of Content at Apartment Therapy Media and former Editor-in-Chief of The Kitchn. She is the author of three cookbooks, including the James Beard Award-winning The Kitchn Cookbook. She lives in Columbus, Ohio, with her husband and two daughters.
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updated Jan 29, 2020
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Salsa month continues with what is probably our personal favourite salsa. This is simple, easy, and punchy – cilantro, garlic, and lime. It’s hot and spicy and sour all at once. We like it straight up with chips, but it’s also excellent with grilled chicken or black beans and rice. We think that proper salsa verde includes tomatillos, but this is our version and we like it a lot.

Garlic Salsa Verde
about 1 cup

2 large bunches of cilantro
6 garlic cloves
1 jalapeno
Juice of 2 limes
Olive oil
Salt

Take the cilantro off the stems and chop fine. Mince the garlic and jalapeno. Whiz everything in the food processor or blender, adding a drizzle of olive oil if it is too thick. Season with salt.

More Salsa Recipes
• Mango Kiwi Salsa
• Cooked Tomato Salsa
• Pico de Gallo
• Salsa Habañero
• Mango Salsa

Filed in:
easy
mexican
quick
sauce
vegetarian