Salsa Verde


I’m always searching for ideas for healthy breakfasts. Every night when I hit the sheets, I grab my iPad and fiddle around looking at recipe ideas. Several nights ago, I came across a recipe for Healthy Breakfast Tacos on the website blog Love and Lemons, and before you know, I’m going down a rabbit hole with ideas for salsas and was up until 1am!

As I got tangled in the web of different ideas for salsas, I came across a few recipes for Salsa Verde, the green salsa made with tomatillos. I never made it before and immediately started to crave it. Naturally, I wanted it with a “healthy breakfast taco”, but first had to start by making the salsa for the first time.

Fast forward to today. At 5am my pooch Rusty decided he needed to go outside. He woke me up and as I grumbled all the way downstairs to the back door, my stomach decided to start grumbling as well. I’m always hungry in the morning, but it was only 5am!

I went back to bed but by this time, I was a goner. I’m up now and hungry. So what did I do at 5:30am? Why, what any normal person does when they cannot sleep anymore. They head to the kitchen and and start making salsa verde!  And while I was at it, I made a jar of pickled purple onions and roasted a pan of sweet potatoes too…. more on that later!

Roast. Pulse. Cool.

It really isn’t hard. I purchased the tomatillos at Heinen’s yesterday so I knew I was going to be making this – I didn’t think I would be doing it at 5:30 in the morning though, but what the heck!

I roasted the veggies for 15 minutes on 350 degrees. When they were done, I added the cilantro, along with some salt and pepper, and pulsed it all in my handy Ninja Food Processor.

I stuck it in the freezer for a quicker cooldown.

Now I’m going to make my breakfast tacos! I’ll share those soon too! In the meantime, the salsa verde came out delicious.  Give it a whirl! You’ll love it!

Homemade Salsa Verde

A sweet yet tangy green salsa made from roasted tomatillos, garlic, jalapeno, and sweet onion.
Prep Time 10 mins
Cook Time 15 mins
Total Time 25 mins
Course Sauces
Cuisine Mexican


  • Ninja food processor or similar


  • 8 tomatillos (husks removed and cut in half)
  • 2 cloves garlic
  • 1/2 jalapeno (cleaned and seeded)
  • 1/4 c sweet onion
  • 1/2 c cilantro
  • 1 tbsp vegetable or canola oil (for foil)


  • Preheat oven to 350 degrees
  • Cut tomatillos in half and place cut side down on foil-lined cookie sheet, with oil
  • Slice 1 jalapeno lengthwise; remove seeds (unless you want it hot), and add it to the pan
  • Add 2 garlic cloves to the pan
  • Chop onion into medium sized chunks and add to roasting pan
  • Rub oil on foil and coat everything slightly
  • Roast in oven for 15 minutes, turning once midway through
  • Add all ingredients, including cilantro and salt/pepper to a food processor and pulse. You don't want it too smooth! Keep some thickness to it.
  • Cool and serve with chips, with eggs for breakfast tacos, or use as you would with any other salsa! Enjoy!
Keyword Green Tomatoes, Salsa Verde, Tomatillos
Adam LapsevichSalsa Verde
read more

The Best Chipotle Salsa in the World

No comments

I’m going to share a secret that I’ve been saving since 1995.

I moved back to Cleveland in 1994, after having spent the previous 12 years in Washington DC and Miami. I went back to school and got a job waiting tables at Morton’s Steakhouse at Tower City.

A gal that worked there with me brought in this homemade salsa one evening when I was working for the staff to munch on. I still remember that first taste. It was the best freaking salsa I had in my entire life… and I’ve been to a lot of places in Mexico and Latin America over the years. I practically drank it. That night she gave me the recipe and I’ve been making it ever since.

Every time I make it for a party, it’s a hit. It’s not that it’s some colossal secret or anything, but I never really shared it, until now!  Follow my instructions exactly and you will never buy store bought salsa again. It take literally 10 minutes to make it, from opening your pantry to cleaning the food processor.

I show it here with some of my other homemade salsas… but we’ll save those for another post!

You can say “gracias” to me in the comments! (and by the way, it’s 0 WW Points!)

Best Chipotle Salsa Ever!

I've served this recipe since 1995 and it is ALWAYS a huge hit. It's super easy to make and tastes so fresh.
Prep Time 10 mins
Cook Time 2 mins
Total Time 12 mins
Course Sauces
Cuisine Mexican
Servings 2 Cups (or more)


  • Food processor or Ninja Chopper (or blender)


  • 1 can Whole tomatoes
  • 1 Dried Chipotle pepper (Softened in warm water)
  • 1 tbsp Whole cumin seeds (Toasted)
  • 1 handful Cilantro
  • 1/4 Purple onion (Small)
  • 3-4 Scallions
  • 1 tsp Salt and Pepper each


  • Place chipotle pepper in coffee mug filled with water and microwave on high for 2 minutes, or until it softens up. Set aside.
  • In a frying pan, toast the cumin seeds until they are fragrant, about 2 minutes. Shake and toss so they do not burn.
  • Add all of the other ingredients to a food processor, and then add the cumin seeds and chipotle pepper. Blend until it becomes a salsa texture, 30 seconds. Make sure the chipotle pepper has blended in.
  • Chill. Will keep for 2-3 days in refrigerator.
Keyword Best Salsa, Chipolte Salsa
Adam LapsevichThe Best Chipotle Salsa in the World
read more

Avocado, Cilantro and Lime Sour Cream

No comments

Here’s a super tasty sauce that’s easy to make. It’s a sour cream base with avocado, lime juice, cilantro and garlic all blended together. Add a dash of salt and some avocado oil (or olive oil) in to help with the consistency, and voila! It’s done.  It literally takes less than 5 minutes to make.

You’ll love it anywhere you’d normally have sour cream…especially on Mexican or Latin-inspired dishes.

Avocado & Cilantro Sour Cream

A great sauce for your next Mexican night. It goes great anywhere you'd add sour cream.
Prep Time 5 mins
Total Time 5 mins
Course Sauces
Cuisine Mexican
Servings 4 servings


  • Food processor, chopper or blender


  • 1/2 c Sour cream
  • 1 Avocado (Ripe)
  • 1 handful Cilantro
  • 1 clove Garlic
  • 1/2 Limed, juiced
  • 1 tsp Salt
  • 1 tbsp Avocado oil (or olive oil)


  • Add all ingredients to a food processor or Ninja chopper and blend.
  • Chill and serve.
Keyword Avocado Cream Sauce, Sour Cream Sauce
Adam LapsevichAvocado, Cilantro and Lime Sour Cream
read more