Kyl Haselbauer has 20 years of experience working in fine-dining and modernist kitchens, including Bar Cotto and Anchovies &amp; Olives in Seattle. He is also the owner of Bright Spot, a café and coffee shop in Seattle.

Kyl Haselbauer

It’s hard to beat the versatility of salsa verde. The combination of tangy tomatillos, grassy fresh chiles, sharp white onion, and fresh cilantro makes for a bright salsa that can stand on its own as a condiment, or can be used as a flavor base for chilaquiles, enchiladas, tamales, braised meats, and more.Without changing the ingredients, you can easily alter the flavor and texture of salsa verde by charring or simmering the vegetables for a more smoky and less acidic result. This version is salsa verde in its simplest form: just raw ingredients, blended together to form a smooth, refreshing salsa. Using jalapeños keeps things on the mild side, but it’s far from boring. It’s the perfect all-purpose salsa.

Quick and Easy Salsa Verde (Mexican Tomatillo Salsa)