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Salsa Verde

Making salsa does take some love and caution! Some chiles are hotter than others so there may always be some variation in how hot your salsa comes out.
This recipe is so versatile that you can use it for enchiladas and tortilla soup. Or just grab some veggies or chips and snack!
If you have too much leftover just freeze it and save some for another recipe.
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Course: Appetizer
Cuisine: Mexican
Keyword: side dish, snack
Prep Time: 5 minutes
Cook Time: 50 minutes
Servings: 6 servings


  • 3-4 Organic tomatillos
  • 2-3 Organic jalapeño peppers
  • 2-3 Green hatch chiles or pasilla chiles use whatever chiles are in season
  • 1/2 Organic brown onion
  • 2-3 Organic mini bell pepper
  • 3 Organic cloves of garlic
  • 1 tbsp Lemon juice
  • 1/2 c. Cilantro
  • Himalayan Pink Salt and Pepper to taste


  • Place all veggies minus the garlic on a sheet pan. Drizzle with olive oil. Sprinkle with pink salt and pepper. Roast at 375° for 35 minutes turning every ten minutes. Once roasted remove the skin from all the chiles. Pro tip: use a paper towel to wipe off as much skin as possible. It's okay if there is a little left. Place all veggies in a blender add the lemon and pulse until smooth. Taste for flavor. Add more salt and pepper if necessary.
  • Serve with baked sweet potato chips, baked kale chips and organic blue corn chips. Enjoy!
Tried this recipe?Mention @MillionMomMovement or tag #MillionMomMovement!

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