Homemade Salsa Verde is so much better than what you get in a bottle! This green salsa recipe is so easy to make, it’s deliciously flavorful, and it makes a delicious topping to your favorite Mexican food. Or simply serve it with chips for a perfect party appetizer or dinner side dish.
Salsa Verde originated from Mexico and is a green salsa, usually tomatillo based (unlike a red tomato based salsa). It is usually used as a chip dip or on tacos (I also love it on enchiladas, fajitas, tostadas and chimichangas!)
This is a roasted version of green salsa – nothing overly roasted or too far blackened for my liking, just a fair char on two sides. Then just add everything to a food processor a give it a few quick blitzes, easy as can be.
I definitely prefer this roasting method over the raw versions or boiled versions. This is my idea of the BEST salsa verde!
You’ll notice in the recipe that it’s listed to mince the onion, garlic and cilantro first. That’s for a few reasons:
Yes, the sugar balances the acidity from the tomatillos and adds depth to the homemade salsa verde. Don’t worry, you won’t taste it at all!
The jalapeño adds a decent amount of heat to this salsa, but not too much. If you don’t like spicy foods, remove the seeds from the pepper before blending it in with the other ingredients or omit jalapeño all together.
Salsa Verde (Green Salsa)
This is my favorite Salsa Verde recipe! The tomatillos and pepper are roasted for a flavorful light char, then the ingredients are quickly blitzed in a food processor for an easy finish. Such a bright refreshing chip dip or taco topping!
Prep: 10min
Total: 20min
Serving Size: 1 serving
Nutrition Facts: calories 44 kcal, Carbohydrate 9 g, Protein 1 g, Fat 1 g, Saturated Fat 1 g, Sodium 196 mg, Fiber 2 g, Sugar 6 g, servingSize 1 serving
Ingredients:
- 1 1/4 lbs tomatillos*, (husked)
- 1 jalapeno**, (stem removed (before or after roasting))
- 2/3 cup chopped yellow onion, (rinsed under water to remove harsh bite)
- 1/4 cup chopped cilantro
- 1 clove garlic, (minced)
- 1/2 tsp salt, (or to taste)
- 1/2 – 1 tsp sugar, (to taste)
- 1 Tbsp fresh lime juice
- 3 Tbsp water, (then more as desired)
Instruction:
- Move oven rack about 4-inch below broiler element, preheat broiler to high heat.
- Place tomatillos and jalapeno on a baking sheet then place in oven and roast about 4 – 5 minutes until charred on top (keep a close on on things as they can char pretty quickly – especially the pepper).
- Rotate veggies to opposite side and roast until charred on opposite side, about 3 – 5 minutes longer.
- Slice pepper then add to a food processor along with onion, cilantro, garlic, salt, sugar, lime juice, water and tomatillos (and any juices on pan).
- Pulse several times to a coarse puree. Stir in more water to thin if desired. Chill through in refrigerator in an airtight container.
How to make The BEST Salsa Verde Recipe | Boiled, Fresh or Roasted Salsa
FAQ
What is the difference between green salsa and salsa verde?
What is Mexican green salsa made of?
Is green Mexican sauce the same as salsa verde?
Can I use green tomatoes instead of tomatillos?
