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Garden Fresh Salsa

The 2012 garden is officially in growth mode. Seeds have been sowed, ground has been tilled and fertilized, and the plants are in place. Now all there is to do is sit back and ponder what I will do with my bounty. This year I am growing tomatoes, tomatillos, serrano and jalapeno peppers. The first thing that comes to mind is fresh salsa. Freshly made salsa beats even the finest jarred version. Making your own also allows you to adjust the heat as you see fit. Salsa making is relatively easy, especially with a food processor. Roasting the ingredients gives the salsa a smoky complex flavor, a fine compliment to the tangy summer tomato. Experiment with this simple recipe to come up with your own signature salsa. By the time the summer’s bounty of tomatoes and peppers arrives in your garden or farmer’s market, you’ll be an expert. Enjoy!

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Green Salsa
8 – 10 Tomatillos
1 Jalapeno pepper
2 cloves garlic
1/4 onion
Juice of 1 lime
Cilantro chopped fine

For Red Salsa, Substitute plum tomatoes for the tomatillos


Remove the paper husks from the tomatillos, cut in half and place on a roasting pan. Remove seeds from the jalapeno pepper and place on roasting pan. Place the onion and garlic on the roasting pan. Drizzle with a small amount of olive oil and add salt & pepper and toss. Roast in the oven for 15 minutes at 375-400 degrees – until tomatillos are soft and slightly browned. Add lime juice, roasted garlic, and roasted jalapeno to food processor and puree. Add tomatillos and cilantro and pulse until a nice chunky consistency – not too much. Dice the roasted onions and stir into salsa. Season with salt & pepper. Serve with tortilla chips and your favorite Mexican dishes. Enjoy!


Try experimenting with Serrano peppers or roasting the jalapenos with the seeds if you like a little more heat.

by: Alan DeCecco
Alan is co-owner of the Philadelphia Catering Company
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