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Salsa Verde 6.06 Welcome to the Dollhouse

“Go in the kitchen, Sookie.” “Salsa verde looks like infection!” “Kitchen, go!”


  • 10 tomatillos

  • 1 poblano pepper

  • 2 jalapeno peppers

  • 2 tbsp olive oil, divided

  • ¼ cup red onion, diced

  • 3 green scallions, sliced

  • ½ cup fresh cilantro, roughly chopped

  • 2 cloves of garlic

  • 3 tbsp lime juice

  • 1 tsp salt

  • 1 ½ tsp paprika

  • 1 tsp cumin

  • 1 tsp chili powder

  • ½ tsp red chili flakes

  • ½ tsp pepper


  1. Preheat the oven to 425 degrees F.

  2. Peel the tomatillos and cut in half. Place cut side down on a baking tray.

  3. Place the peppers on the remaining space on the baking tray.

  4. Drizzle 1 tbsp of olive oil over the tomatillos and peppers. Season with salt and pepper to taste.

  5. Roast in the oven at 425 for 20 minutes. Flip the peppers over at the 10-minute mark to even char.

  6. Allow the veggies to cool then gently remove the skin of the peppers with your fingers. It’s okay if you can’t get all the skin off.

  7. Remove the stem and seeds of the peppers.

  8. In a food processor, add the tomatillos, peppers, red onion, scallions, cilantro, garlic, remaining 1 tbsp olive oil, lime juice, salt, paprika, cumin, chili powder, red chili flakes, and pepper.

  9. Process until smooth. Transfer to a bowl and garnish with fresh cilantro if you’d like.

I can’t think too long about how this dish is mentioned in the episode. Thinking salsa verde looking like infection doesn’t make it too appetizing, but I promise you, this tastes really good. Pair it with your favorite tortilla chips or add it to your tacos. I love poblano peppers, especially when they’re roasted and charred, and I added a couple of jalapenos to add some heat to the salsa.

Happy cooking from the Hollow!

If you missed what I made last episode, catch up here!

Enjoy your non-infection salsa verde!


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