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Roasted Salsa Verde


  • 8 tomatillos, whole 
  • 2 jalapenos, whole 
  • 4 cloves of garlic 
  • 1/2 White onion 
  • 1/4 cup cilantro, chopped 
  • Juice of 1 Lime 
  • Crove Fajita Rub 


  1. Roast tomatillos, onion, and jalapeños on a grill for 2-3 minutes per side. Remove from the grill.
  2. Place tomatillos, onion, and jalapeños in a blender with cilantro, garlic, lime juice and Crove Fajita Rub.  Blend until smooth. Optional: Add a pinch of sugar to cut down the acidity.  
  3. Place in refrigerator and serve when cooled.  

This is great served on chicken tacos, as a dip with tortilla chips, a topping for nachos, and much more!  


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