Salsa Verde

I’m a big believer in the power of a good salsa—it’s like an instant makeover for any dish. I especially like salsa verde because its bright, zippy flavor perks up everything from tortilla chips to steak fajitas to a mountain of nachos. And it only takes 15 minutes. Toss a jalapeño, poblano, and onion under the broiler until beautifully blistered, then give them a whirl in the food processor. What you get is a chunky, flavor-packed salsa that’s perfect for dipping, drizzling, and dolloping on practically everything. It’s fresh, it’s vibrant, and it’s got just the right amount of spice.

Can you make salsa verde ahead of time?

Yes, you can store this salsa in an airtight container in the fridge for up to five days. It can also be frozen for up to three months. Let the salsa thaw overnight in the fridge before serving.

What's the best way to use salsa verde?

There's not much you can't do with salsa verde—it's that versatile. In addition to serving it as a dip or topper, this spicy green sauce makes a zesty base for chilaquiles and even works as a marinade for chicken, beef, or pork.

How do you make salsa verde less spicy?

If you want to dial back the heat in this recipe, remove the seeds from the jalapeño before adding it to the food processor. You can also omit the jalapeño altogether if you're especially sensitive to spice.

What about making it spicier?

To crank up the heat, add a serrano pepper to the baking sheet with the other peppers.