Farm Fresh: How I Make My Signature “Salsa Chili Verde”

There’s something special about creating food from the garden to the kitchen — especially when it’s a recipe rooted in tradition and made with love. One of my favorite things to make on the farm is my signature Salsa Chili Verde. In Spanish, that means green pepper sauce, and it’s just as vibrant and zesty as it sounds.

This green sauce is a crowd favorite, whether you are serving it as a chip dip at parties or spooning it over fried pork chops. You can even make a tray of enchiladas and use this sauce instead of red — it adds a rich, smoky twist that brings the dish to life.

The ingredients come straight from the garden and include tomatillos, jalapeno, poblano, Anaheim, ancho, and bell peppers. I also use fresh onion and garlic, with a splash of chicken stock to bring it all together.

The first step is roasting the peppers. I lay them out on a tray with sliced onions and whole garlic cloves, then I drizzle olive oil over everythiu. Into the oven they go until they are blistered and fragrant. Roasting brings out a deep, smoky flavor that gives this salsa its bold personality.

Once everything is soft and golden, I blend the mixture into a thick, velvety sauce. From there, it goes into a large pot where I slow cook it with a neck bone or any marrow-rich bone I have on hand. This step is what takes the sauce from good to unforgettable. The bone adds richness and depth that you can taste in every spoonful.

After it’s simmered and the flavor has deepened, I remove the bones and prepare the sauce for canning. It’s a staple in my pantry and a favorite at my table.

Salsa Chili Verde is more than just a recipe. It’s a reflection of my farm, my flavors, and my love for homemade food. Give it a try and see why this sauce has earned a permanent place in my kitchen.