Salsa Verde


  1. Preheat a charbroiler or charcoal grill to medium-high heat.
  2. Grill the tomatillos, onions and peppers to a char on all sides, about 8–10 minutes (note—the tomatillos, onions and peppers will char at different times). Cool the peppers, then remove the charred skins and the stems.
  3. Place 1 tablespoon of the oil in a small sauté pan and sauté the charred vegetables, then cool.
  4. Place all the tomatillos, peppers, onions, cilantro and garlic into a food processor and puree with the oregano, cumin, salt, pepper and half the amount of sugar.
  5. Heat the remaining oil in a large sauté pan over very high heat. When the oil is very hot, fry the salsa (being extremely careful, pour the salsa into the oil and stir and cook for 2 minutes).
  6. Add the chicken stock, lime juice and remaining sugar. Bring to a boil, then simmer for 8–10 minutes (salsa will thicken).
  7. Remove from the heat and adjust the seasoning.


  • 2 tbsp Ascend® Juice, Lime
  • 3 tbsp Brilliance® Premium Oils Canola Oil, Blend
  • 1 tsp black pepper, whole , freshly ground
  • 1 tsp cumin, ground
  • 1 cup chicken stock
  • 6 chile(s), serrano
  • 2 Contigo® Pepper(s), Jalapeño
  • 1 1/4 lb Contigo® Tomatillos, husk removed and rinsed
  • 1/2 cup Peak Fresh Produce® Cilantro, chopped
  • 4 Peak Fresh Produce® Garlic, Clove(s), unpeeled
  • 2 tbsp Peak Fresh Produce® Oregano, chopped
  • 1 1/2 tsp West Creek® Salt
  • 1 tsp West Creek® Sugar, Granulated