Salsa Verde is a tasty and fresh tomatillo salsa that is easy to make at home in your food processor. You’ll have a delicious dip for chips or a topping for a Mexican feast ready in under 15 minutes.
Why You’ll Love This Recipe
- It’s Fast: It takes about 10 minutes to roast the tomatillos, and then the whole recipe comes together in the food processor in no time at all.
- So much Flavor: The amount of flavor in a homemade salsa verde is more intense than anything you can buy in a jar. The fresh jalapeno peppers and tomatillos are the key to making the best salsa verde ever. You might not be able to go back to store-bought salsa again!
- Simple and Fresh: Less is more when it comes to making sauces and salsas. 7 ingredients that are all-natural and healthy make the most amazing sauce.
Complete list of ingredients and amounts can be found in the recipe card below.
- Tomatillos: If you haven’t bought these before, look for them in the produce section. They are small fruits that look like tomatoes with a green, papery skin. While they look like tomatoes, they don’t taste like them. They are acidic and tart when raw, with a sweetness that comes out when we roast them.
- Jalapeños: Use 1 to 2 jalapeños for this recipe. If the peppers are small, definitely use two. This is how you can adjust the heat of your salsa. If you are trying to make an extra mild salsa verde, just use less jalapeno. If you like it spicy, add more! Poblano peppers can also be used.
- Onion: I like the flavor of yellow onion in this salsa, but a white onion will work too. Chop the onion coarsely.
- Garlic: Fresh garlic is so delicious in salsa verde! You don’t even need to mince the garlic since this recipe is made in a food processor.
- Cilantro: Fresh cilantro makes this green salsa extra green and adds the perfect herby flavor.
- Lime juice and Salt: These two flavor boosters add the finishing touches to the perfect homemade salsa verde.
How to Make Homemade Salsa Verde
- Roast: Preheat the broiler on your oven and place husked tomatillos and jalapeños on a rimmed sheet pan. Broil the vegetables for about 5 minutes, then flip and broil the other sides until the tomatillos have slightly blistered and blackened.
- Blend: In a food processor (or a high-powered blender) combine chopped onion, garlic, cilantro, lime juice, and salt. Add the tomatillos and jalapenos as well, and blend until smooth but still a bit chunky.
- Enjoy: Adjust the seasonings as desired by adding more salt or lime juice. Chill the salsa in the fridge and serve with tortilla chips.
There’s no need to add oil when roasting tomatillos for salsa. This recipe is fat-free!
What to Serve with Salsa Verde?
This stuff is amazing on Tacos! I have tons of taco recipes and Mexican food ideas for you to try. Start with some of these:
You can even enjoy Salsa Verde for breakfast on these Breakfast Burritos.
Tomatillos are more similar to the flavor of a lemon than they are to the flavor of a tomato. They are tart and acidic, a tiny bit sweet, and a little bit earthy.
Raw tomatillos are particularly tart. While you can make a salsa with raw ones, I much prefer the muted, sweeter flavor of roasted tomatillos.
Yes! Salsa Verde means “green sauce” in Spanish and refers to a salsa made with tomatillos rather than tomatoes. This sauce is sometimes called green chile sauce, tomatillo salsa, or green enchilada sauce.
Store your salsa in an airtight container in the fridge for 5 to 7 days.
You are going to be making this over and over again once you see how good it is on top of all of your favorite taco recipes. Pin it for later!
- 1¼ pound tomatillos
- 1-2 jalapeños
- ½ mediun yellow onion
- 1 clove garlic
- ¼ cup fresh cilantro leaves packed
- 1-2 tablespoons fresh lime juice
- ½ teaspoon salt
- Preheat the broiler, and place the husked tomatillos and jalapeños on a rimmed sheet pan. Broil for about 5 minutes, then flip and broil for 5 more minutes or until the tomatillos have slightly blistered and blackened.
- In a food processor, combine chopped onion, garlic, cilantro, lime juice, salt. Add the tomatillos and jalapenos as well, and blend until smooth but don’t over process (it should stay a little chunky).
- Adjust seasonings as desired (lime and salt), chill in the fridge, and serve with tortilla chips.
- Use 1 to 2 jalapeños for this recipe. If the peppers are small, definitely use two. This is how you can adjust the heat of your salsa. If you are trying to make an extra mild salsa verde, just use less jalapeno. If you like it spicy, add more! Poblano peppers can also be used.
- Store your salsa in an airtight container in the fridge for 5 to 7 days.
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.
© Little Sunny Kitchen