Hot Salsa Verde

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This salsa.


Is so worth all the chopping. You could always use your food processor to prevent the cilantro getting all up under your nails like it did mine.




I promise it’s cilantro. This was adapted from Serious Eats. It’s a combination of poblano peppers, serrano peppers, tomatillos and sour cream. I added jalapenos, of course, but you don’t have to. Things I learned after making this three times (it was quite popular the first time I made it):

  • Don’t skimp on the tomatillos.
  • Don’t use low fat sour cream.
  • Dig the cilantro out of your damn nails before taking pictures.

The first time I made this it was for a Christmas dinner party I hosted with Stephanie from Plain Chicken, Jill from Cooking What I Pin, Karen from The Little Pearl, Tina from Regional Musician, Mary, Becky and Heather.



Obviously, we had some laughs that night. These girls are so much fun!

Oh, and look, I made calzones and dipped mine in it.




Such a beautiful hot mess.

I’ve think I’m gonna make chicken enchiladas with this sauce baked on top. Or beef! This stuff is good.





Hot Salsa Verde


  • 1 poblano pepper, chopped
  • 2 serrano chile peppers, chopped
  • 1 jalapeno pepper, chopped
  • 2 tomatillos, chopped
  • 1 bunch fresh cilantro, chopped
  • 1 garlic clove, minced
  • 1/2 cup water
  • 1/2 cup full fat sour cream
  • 1/2 lime, juiced
  • 1 tbsp salt


  • Combine everything from peppers through water in a small sauce pan and bring to a slow boil; reduce heat to medium, cover and simmer for 10 minutes.
  • Put the mixture in a food processor or blender, puree until smooth and stir in sour cream, lime juice and salt.

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