Rob Rosinski’s Salsa Verde

Cooking Time: 10-12 min    Servings: 4-6


  • 1-1/2 tomatillos
  • 1 med onion sliced
  • 2-3 cloves garlic, unpeeled
  • ½ chopped cilantro
  • 2-3 chipotle peppers in adobe sauce (canned or jarred)
  • 2 teaspoon lime juice
  • 1 teaspoon Olive Scene Jalapeno White Balsamic Vinegar
  • salt


  1. Remove papery husks from tomatillos and rinse well.
  2. Place in a single layer on a foil-lined baking sheet with the onions and garlic.
  3. Roast or grill until the tomatillos have a lightly blacken the skin and the garlic is soft.
  4. Squeeze the garlic into a blender.
  5. Add the rest of ingredients and blend to desired consistency. 
  6. Serve with chips.