Easy Salsa Verde Recipe for your Cinco de Mayo Celebration!

Easy Salsa Verde Recipe for your Cinco de Mayo Celebration!

We are gearing up for Cinco de Mayo this year with a quick and easy salsa verde recipe! This Mexican salsa recipe is the perfect addition to any Cinco de Mayo menu and only requires a few ingredients.

To make this recipe, you’ll need:

  • 6 tomatillos
  • 2 jalapenos
  • 3 cloves of garlic
  • 1/2 of a white onion
  • 1/2 of a lime
  • 1/2 a bunch of cilantro
  • Salt and Pepper

Start by preheating your oven to 400° F. Peel the husks off your tomatillos and slice in half. Trim the stems off the jalapenos and slice in half, you can take the seeds and veins of the peppers at this point if desired. Coat the tomatillos, jalapenos, and onion in olive oil and roast for 30 – 35 minutes.

Take out of the oven and let cool down. Put everything in a blender, along with your garlic, lime juice, and cilantro. Blend until you reach the desired consistency. Add salt and pepper to taste.

Serve with tortilla chips, tacos, burritos or chilaquiles!

Happy Cinco de Mayo!

Ultimate DIY Fermentation FAQ

Ultimate DIY Fermentation FAQ

Frequently Asked Questions about Fermentation for the DIY enthusiast.

Our questions include dill pickles, hot peppers, kimchi, perserved lemons, salsa, sauerkraut, scrap vinegar, tomatoes and watermelon pickle rinds.

Q: What is the difference between Pickling and Fermentation?

A: No, they are two different processes. Fermentation produces a live culture through the fermentation process, while pickling is a stable process of preserving the vegetable in vinegar and salt. Fermented vegetables are submerged in a salt-water brine, allowing the lactic acid bacteria present on the vegetables to naturally produce an acidic and vinegary flavor. The result is a probiotic and live culture.

Q: Is it possible to be poisoned by fermenting?

A: Just like with any cooking, you need to use sanitary practices. Wash your hands, vegetables and sterilize the containers which you are going to store and ferment in. If you see anything that looks wrong with you fermentation (mold, black/brown, rotten looking) then toss it out. It’s not worth the risk

Q: Do I need to be concerned about keeping the fermentation in a warm room or in a warmed container?

A: No, but if your fermentation is taking place in a cold place it will be a much slower process or the fermentation process may not happen at all. Normal room temperature (68 F) should be adequate for the process.

Q: What equipment do I need to get started?

A: You really need nothing more than a knife a bowl and a jar with a lid. There is a range of equipment intended for helping with fermenting, but none of it is really necessary.

Q: Do I have to use glass to ferment?

A: Don’t use metal or plastic for your process. Glass is really the best because the fermentation will not react or interact in a way that leaches.

Q: What kind of water should I use, when it is in a recipe?

A: If you have decent tap water, just use that. Nothing special required.

Q: Do I need special salt?

A: No, just table salt.

Q: Will the vegetables produce liquid as they ferment?

A: Yes, depending on what you’re fermenting you should see liquid accumulate from the process. Be sure to submerge everything in vinegar at the start of the process, despite the process producing natural liquid.

Q: How do I know that fermentation is taking place?

A: After a couple days you will see the process initiating. You should see the release of enzymes and culture generating, which will be visible.

Q: When will the fermentation be done?

A: It’s really a matter of personal taste and preference. Tasting your fermentation will give you a feel for the progress and when it seems done. When done to your satisfaction just refrigerate and the process will stop.

Owner’s Corner: DIY Cocktail Bitters

Owner’s Corner: DIY Cocktail Bitters

Musing from the owner of Grow and Make: Will Johnston

I am a big fan of a Manhattan cocktail. Using bitters is an important component. If you’ve ever wanted to make your own cocktail bitters at home, we have this article on DIY Cocktail Bitters.

What I’m reading/watching/hearing: This article in the New Yorker regarding the pollution which we breathe indoors, is thought provoking. The Hidden Air Pollution in our Homes

Valentine’s Day DIY Heart Shaped Gift Box

Valentine’s Day DIY Heart Shaped Gift Box

Looking for the perfect DIY project to impress your Valentine? With this free printable & tutorial, you’ll learn how to make the cutest heart-shaped box that is ready to fill up with sweets and treats!


Click on the links to download, then save and print!

Page 1 // Page 2

We printed these templates on cardstock so that the box would be sturdy enough to hold chocolate truffles, but you could print it on regular paper too.



Once you have everything printed, decorate the pages!  Make sure to create your designs on the blank side of the pages so that the lines do not show. Carefully cut each pattern out with scissors or an x-acto knife.



The long rectangular strips will make up the sides of your boxes. Pre-fold these strips along the dotted lines.

Tape or glue the notched edge to the heart lid, using the interior solid lines as guides. Once done, tape the top and bottom corners of the heart together.

Repeat the process for the top and bottom lids, then fill and enjoy!