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Verde Sauce

Made with fresh ingredients
Prep Time30 mins
Cook Time30 mins
Total Time1 hr
Course: Sauce
Cuisine: Mexican
Keyword: Verde Sauce


  • Cast iron skillet, or baking pan, food processor


  • 6-8 Tamatillo or aka, Mexican husk tomato roasted
  • 1 Pablano Chili roasted
  • 1 tsp salt
  • pepper to taste


  • Roast pablano pepper and tamatillo's
  • You can roast the poblano pepper and tomatillos together using a large cast-iron skillet or roast them in the oven.
  • To roast them in a skillet: add a small amount of oil and heat. Add the pepper and tomatillos to the hot skillet turning frequently until all sides are roasted.
  • To roast in the oven: Pre-heat oven to 425 degrees.
  • Spritz cookie baking sheet with non-stick spray, rub oil over your pepper and tomatillos, and then add them to the tray. Set your timer and roast for 6-8 minutes.
  • Carefully turn poblano pepper and tomatillos and roast for another 6-8 minutes.
  • After the poblano pepper and tomatillos are roasted immediately place into a cool baking dish, seal tightly with plastic wrap allowing to rest. The steam will encourage the skin to separate and remove easily.
  • After removing the skin from the poblano pepper and tomatillos, place them into a food processor, add salt, and spin until pureed.
  • Remove to a serving bowl and enjoy.


This recipe is a great addition to our Chili Verde, Chicken Fajita, and Chicken Enchilada