Texas-Inspired Salsa Verde

I spent the last week in Dallas, Texas for the AT&T Byron Nelson golf tournament where Tex-Mex could easily be a major food group, and I am not complaining! Fresh salsas, guacamole, and fajitas are staples when in the Lonestar state. Some dear friends introduced us to a delicious Tex-Mex restaurant called Mesero, and I fell in love with all of their salsas, but specifically their salsa verde. I became determined to re-create a similar recipe! With fresh ingredients like tomatillos, cilantro and lime, this recipe is perfect for summer!


Tomatillos are native to Mexico, green in color, and grow in a papery husk, which must be removed before using.

Serve this salsa verde as a dipping sauce for grilled shrimp or chicken or with tortilla chips for an easy appetizer!


I recommend serving it with Siete Lime tortilla chips, which are grain free tortilla chips made with clean ingredients like cassava flour and avocado oil. Cassava is a root vegetable that is rich in minerals; don’t worry, I had to look it up too! The texture of these tortilla chips is light and airy with just the right amount of crisp! I find Siete products at Whole Foods!


Salsa Verde


5-6 tomatillos

Juice of ½ lime

1 serrano pepper (or jalapeño for a milder version)

¼ of medium onion, chopped

¼ cup cilantro

1 clove garlic

½ avocado, diced

Salt to taste


Husk and rinse tomatillos.

Set oven to broil.

Line baking sheet with aluminum foil and place tomatillos on top.

Roast on each side for 5 minutes.

Combine all ingredients, except avocado, in a food processor or blender.

Pulse until desired texture is reached.

Add avocado and enjoy!

*The roasting step can be eliminated. Roasted or raw, this recipe is equally as good!


Always finding joy,


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