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Green Apple Salsa Verde


  • Southern Recipe Small Batch Pork Rinds for dipping

  • 1 lb. tomatillos, husked, rinsed, cut into quarters

  • 1 onion, small

  • 2 jalapeno, stem and seeds removed

  • 4 cloves garlic

  • ½ cup cilantro leaves

  • 1 Granny smith green apple, peeled, cored, diced


  1. In a large saucepan over medium-high heat, combine the tomatillos, onion, jalapenos, apples, garlic, and 1 ½ cups of water. Bring to a simmer and cook until the vegetables are soft and tender about 10 minutes.

  2. Let the pot cool to be handled, then transfer to a bowl to chill in the refrigerator.

  3. Once completely cold, add the vegetable mix to a blender and add the cilantro leaves and puree until bright green.


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