Originating from Mexico, this salsa verde recipe is also known as green salsa, thanks to the tomatillos. It’s full of tangy and vibrant flavors and is easy to make in a few quick steps. It’s so easy to customize as you can make it as mild or as hot as you prefer. You really can’t go wrong with this recipe!
I always love to make a batch to have on hand for the week as it is a versatile recipe that goes with anything from chips, shrimp tacos, chicken enchiladas, and more. Roasting the tomatillos adds so much extra flavor and richness that you won’t go back to the store-bought jars once you give this homemade version a try!
What You Need to Make This Recipe
Tomatillos — while these little green fruits look similar to tomatoes, they are not the same. They have a more acidic and slightly less sweet flavor in comparison. There’s also a husk you need to remove before roasting the tomatillos. They should be firm and vibrant green.
Onion — I use white onion, but you can also use yellow onion.
Cilantro — make sure you pick a brightly colored bunch with no yellow or wilted leaves. Feel free to use more or less cilantro, depending on how much you love it.
Jalapeno — you can also use serrano pepper for the salsa verde. Remember that serrano pepper is more than twice as spicy as jalapeno peppers if you choose to use serrano peppers instead.
Lime — use fresh lime juice for the best bright flavor.
How to Make Salsa Verde
1. Cut the prepared tomatillos in half and place cut side down in an even layer on a lined and oiled baking sheet. Scatter the onion and garlic around the tomatillos. Broil for 5 to 6 minutes or until the tomatillos start to char and turn black.
2. In the container of a food processor or blender, add the charred ingredients along with the cilantro.
3. Add the lime juice, jalapeño, and salt.
4. Blend until finely chopped or desired consistency. Taste and add more salt if needed. Transfer to an airtight container and let the salsa sit for at least 1 hour before serving.
Pro Tips for Making This Recipe
- The ribs and seeds of jalapeno carry the most heat. Removing them before adding the jalapeno to your dish keeps the salsa from being overly spicy. You can also include them for a spicier salsa. Also, wearing gloves will help keep your hands from burning from the jalapeno.
- If the salsa verde is too thick for your liking, you can add a tablespoon of water at a time to the blender until you reach the desired consistency.
- When buying tomatillos, try to purchase ones that are similar in size, so they roast evenly in the oven.
- While this salsa verde tastes delicious immediately, I highly recommend giving it some time in the fridge so the flavors can meld.
Frequently Asked Questions
How do I store this?
Store the finished salsa verde in an airtight container and refrigerate for up to 5 weeks.
Can I freeze this?
To freeze the salsa, transfer it to freezer-safe containers and freeze for up to 3 months. You can also freeze the salsa in an ice cube trays for smaller portions. When ready to eat, thaw in the fridge or at room temperature.
What’s the difference between this and salsa?
The main difference between salsa and salsa verde is the kinds of tomatoes used, which affects the color of the salsa. Regular salsa tends to use ripe red tomatoes, giving them their red color, whereas salsa verde uses tomatillos, making them green.
What are some ways to use this recipe?
You can use this salsa in so many different ways! Enjoy the salsa with chips or serve with nachos, birria tacos, carnitas, chicken tacos, chicken fajitas, or fish tacos.
If you love this recipe try these out!
If you’ve tried this Salsa Verde recipe, then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you!
Salsa Verde
Equipment
- Food processor or blender
Ingredients
- 1 ½ pounds tomatillos (675g)
- ½ white onion cut into chunks
- 3 garlic cloves peeled
- ¾ cup packed cilantro
- 1 lime juiced
- 1 jalapeńo or serrano pepper, seeded (optional)
- ½ teaspoon salt
Instructions
- Remove and discard the husks and rinse the tomatillos in cold water.
- Position an oven rack about 6 inches from the broiler. Preheat the oven to High broil (500F). Line a baking sheet with foil or lightly brush with oil.
- Cut the tomatillos in half and place cut side down in an even layer on the baking sheet. Scatter the onion and garlic around the tomatillos.
- Broil for 5 to 6 minutes or until the tomatillos are starting to char and turn black.
- In the container of a food processor or blender, combine the charred vegetables, cilantro, lime juice, jalapeño, and salt. Blend until finely chopped or desired consistency. Taste and add more salt if needed.
- Transfer to an airtight container and let the salsa sit for at least 1 hour before serving. Salsa can be refrigerated for up to 5 days.
Notes
- The ribs and seeds of jalapeno carry the most heat. Removing them before adding the jalapeno to your dish keeps the salsa from being overly spicy. You can also include them for a spicier salsa. Also, wearing gloves will help keep your hands from burning from the jalapeno.
- If the salsa verde is too thick for your liking, you can add a tablespoon of water at a time to the blender until you reach the desired consistency.
- When buying tomatillos, try to purchase ones that are similar in size, so they roast evenly in the oven.
- While this salsa verde tastes delicious immediately, I highly recommend giving it some time in the fridge so the flavors can meld.
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