Salsa Verde Recipe

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.

Homemade Salsa Verde

This roasted salsa verde recipe is so easy to make. Just roast the tomatillos and pepper(s) and blend with a few basic ingredients for the best salsa verde you’ve ever tasted! Recipe yields about 2 1/2 cups salsa.

Prep: 10min

Total: 20min

Yield: 2

Serving Size: 1/4 cup

Nutrition Facts: servingSize 1/4 cup, calories 19 calories, Sugar 2.1 g, Sodium 117.4 mg, Fat 0.4 g, Saturated Fat 0.1 g, Trans Fat 0 g, Carbohydrate 3.9 g, Fiber 1 g, Protein 0.5 g, Cholesterol 0 mg

Ingredients:

• 1 1/2 pounds tomatillos (about 12 medium), husked and rinsed
• 1 to 2 medium jalapeños, stemmed (omit for mild salsa, use 1 jalapeño for medium salsa and 2 jalapeños for hot salsa, note that spiciness will depend on heat of actual peppers used)
• 1/2 cup chopped white onion (about 1/2 medium onion)
• 1/4 cup packed fresh cilantro leaves (more if you love cilantro)
• 2 tablespoons to 1/4 cup lime juice (1 to 2 medium limes, juiced), to taste
• 1/2 to 1 teaspoon salt, to taste
• Optional variation: 1 to 2 diced avocados, for creamy avocado salsa verde

Instruction:

1. Preheat the broiler with a rack about 4 inches below the heat source. Place the tomatillos and jalapeño(s) on a rimmed baking sheet and broil until they’re blackened in spots, about 5 minutes.
2. Remove the baking sheet from the oven, carefully flip over the tomatillos and pepper(s) with tongs and broil for 4 to 6 more minutes, until the tomatillos are splotchy-black and blistered.
3. Meanwhile, in a food processor or blender, combine the chopped onion, cilantro, 2 tablespoons lime juice and 1/2 teaspoon salt. Once the tomatillos are out of the oven, carefully transfer the hot tomatillos, pepper(s) and all of their juices into the food processor or blender.
4. Pulse until the mixture is mostly smooth and no big chunks of tomatillo remain, scraping down the sides as necessary. Season to taste with additional lime juice and salt, if desired.
5. The salsa will be thinner at first, but will thicken up after a few hours in the refrigerator, due to the naturally occurring pectin in the tomatillos. If you’d like to make creamy avocado salsa verde, let the salsa cool down before blending in 1 to 2 diced avocados (the more avocado, the creamier it gets).

Salsa Verde Recipe

Recipe for an authentic “salsa verde,” or “green sauce,” a staple in every Mexican kitchen. It is so simple to make from easy to find ingredients. You make it mild or spicy depending on how many peppers you add. You will love it. Give it a try!

Prep: 10min

Total: 40min

Yield: 8

Serving Size: 0.5 cup

Nutrition Facts: servingSize 0.5 cup, calories 28 kcal, Carbohydrate 5 g, Protein 1 g, Sodium 245 mg, Sugar 3 g, unSaturated Fat 1 g

Ingredients:

• 1 1/4 lb. tomatillos or green tomatoes
• 1 white onion
• 4 serrano chiles
• 4 cloves garlic
• 12 sprigs cilantro
• 2 tbsp. cooking oil
• 1 1/2 tsp. salt + to taste

Instruction:

1. Remove the papery husks from the tomatillos and rinse to remove the sticky residue.
2. Quarter the onion.
3. Add all of the ingredients except the cilantro and salt to a large pot and just cover with water.
4. Bring the water and ingredients to a boil and then simmer for 10 minutes.
5. Blend the cooked ingredients and the cilantro with the cooking water until smooth. (About 30 seconds)
6. Heat 2 tablespoons of cooking oil in the pot.
7. Pour the blended salsa back into the pot with the hot cooking oil.
8. Reduce the heat and simmer for 20 minutes.
9. Add the salt and adjust if necessary.

Salsa Verde

Also known as tomatillo salsa. It’s fast and easy and made like in Mexico. Enjoy on top of your favorite Mexican dishes like quesadillas, tostadas, tacos. Or on top of eggs, meats and fish.

Prep: 5min

Total: 20min

Yield: 32

Serving Size: 1 serving

Nutrition Facts: calories 5 kcal, Carbohydrate 1 g, Protein 1 g, Sodium 74 mg, Fiber 1 g, Sugar 1 g, unSaturated Fat 2 g, servingSize 1 serving

Ingredients:

• 10 medium tomatillos
• 3-4 serrano chiles
• 1/2 white onion
• 30 Cilantro sprigs
• 1 teaspoon Salt

Instruction:

1. Peel and clean the tomatillos. Wash the chiles and cut the stems off. Place the tomatillos and chiles in a pot and cover with water. Bring to a boil and then cook for about 10 minutes. You will know when they are done when they change from a bright green to an olive green. Let them rest to cool down.
2. Strain them but keep the liquid and set apart. In a blender combine tomatillos, chiles, onion, a large handful of cilantro and salt to taste. Mix, taste for salt and consistency, if it is too thick, add a little bit of the liquid you set apart. That’s it!

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:

1. Move oven rack about 4-inch below broiler element, preheat broiler to high heat.
2. 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).
3. Rotate veggies to opposite side and roast until charred on opposite side, about 3 – 5 minutes longer.
4. 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).
5. 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 verde salsa made of?

How do you make salsa verde not sour?

Can you substitute green tomatoes for tomatillos in salsa verde?