This year, the Burpee Kitchen Garden celebrates culinary traditions from around the world that are practiced here in Maine. Inspired by the experiences and heritage of local chefs, each garden plot highlights the ingredients, stories, and cultural connections that food brings to the table.
Salsa Verde: The Heart of Mexican Flavor
In Mexico, salsa is more than just a condiment—it is an essential part of daily life and a symbol of culture, tradition, and home. Growing up in Mexico, salsa was always present at our table. My mother prepared fresh salsa every morning for breakfast, lunch, and dinner—a simple yet powerful ritual that reflected its importance in our cuisine.
Salsa verde, or “green salsa,” brings together ingredients that create balance. Tomatillos, wrapped in their delicate husks, offer a bright, acidic tang; onions and garlic create depth; chiles add heat; and cilantro finishes it with a fresh, herbal note. In many Mexican homes, these ingredients are grown in backyard gardens or gathered from local markets, carrying with them the flavor of the land and the seasons.
I remember the sound of the molcajete (a volcanic rock mortar and pestle), where ingredients were crushed together in a steady, familiar rhythm. The aroma of roasted chiles filled the kitchen, and the vibrant green color signaled something special was on its way to the table.
Salsa has the ability to transform any dish—topping beef, chicken, or pork tacos; spooned over eggs at breakfast; or paired with flaky fish or vegetables. It brings depth of flavor, brightness, and vibrancy to every bite.
In every spoonful, there is history, love, and the unmistakable flavor of Mexico. Every region—and every family—has its own version of salsa verde: roasted over an open flame, simmered, slightly sweet with an extra dash of sugar, or extra spicy with the seeds and ribs of the chiles left in. Recipes are rarely written down, and asking your abuela (grandmother) is often a futile exercise—“You just know when it looks right!” If you’re lucky enough to learn at her side, these traditions are passed from one generation to the next through hands, memory, and taste.
Salsa Verde Recipe
INGREDIENTS
10 tomatillos (husked and washed)
1 jalapeño pepper (stems and seeds removed)
1 bunch cilantro
½ onion (yellow or white)
1 clove of peeled garlic
1 tsp salt
1 lime (juiced)
1 tsp Sugar optional
STEPS:
Remove husks from tomatillos and wash well.
Cut off stems from peppers and slice in half, lengthwise. Carefully remove pith and seeds.(If you like a spicier salsa leave the seeds)
Boil tomatillos and jalapeños for 10 min or until they change color.
Drain the tomatillos and jalapeño.
Blend the tomatillos, jalapeños, onion, cilantro and garlic together in a blender.
Option 1: “Fry” the salsa by heating a tablespoon of oil in a large pan and pouring the salsa from the blender into the hot oil. Be careful as this will splatter and bubble but results in a thicker salsa. Stir and keep on low until ready to use. E.g. this type is typically used for enchiladas
Option 2: Pour the salsa from the blender into a saucepan and keep warm on simmer until serving.
Taste and add salt, lime juice and sugar to balance the acidity if desired.
Enjoy! Buen provecho!
Recipes carry more than flavors. They connect people to family traditions, cultural heritage, and the plants that make every meal possible. In the Burpee Kitchen Garden, these stories grow side by side.
Meet the chef.
Ivàn Flores grew up in Piedras Negras Mexico, where cooking was a daily expression of love and tradition. Inspired by his mother’s kitchen and the flavors of his childhood, he continues to share these traditions through his cooking today.
He loves cooking for others, especially when he can harvest the ingredients from his own home garden, but his true culiary joy is teaching his children the favorite recipes of his heritage.
