Salsa Verde

01.29.2018

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 and Southwestern food. Or simply serve it with chips for a perfect party appetizer or dinner side dish.

Salsa Verde in a white bowl with chips

What Is Salsa Verde?

Verde Salsa in Mexico is a green salsa, usually tomatillo based. It is usually used as a chip dip or on tacos. (I also love it on my enchiladas!)

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 and a quick blitz in the food processor. I definitely prefer this roasting method over the raw versions or boiled versions.

Salsa Verde Ingredients

  • Tomatillos
  • Jalapeno
  • Yellow onion
  • Fresh cilantro
  • Garlic
  • Salt
  • Sugar
  • Lime juice
  • Water

Salsa Verde Ingredients in food processor before minced

How to Make Salsa Verde

  • 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.

Why Mince the Onion and Garlic First?

You’ll notice in the recipe that it’s listed to mince the onion, garlic and cilantro first. That’s for a few reasons:

  1. So you can rinse the onion to remove that harsh bite first so it isn’t overpowering everything else
  2. So you’ll end with some texture in your salsa by the time the tomatillos have processed rather than just a puree (I used some of this salsa to make enchiladas, so if you want to use it for that you won’t really need the texture. You can also add in chicken broth in place of the water and a bit more of it).

chopping salsa verde to the perfect texture and consistency in food processor

Is it Necessary to Add Sugar to Green Salsa?

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!

Is This Salsa Verde Really Spicy?

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.

How to Choose the Best Tomatillos

  • Press tomatillos, they should be firm (not rock hard but a good firmness) skip the squishy overripe ones.
  • Peel back husk slightly to check color, they should have a nice yellow or green color.
  • Skip those that are shriveled or with blemishes.
  • Store in fridge for longer shelf life, unlike tomatoes they’re fine chilled.

Tips for the Best Salsa Verde

  • Try to buy tomatillos of roughly the same size so they cook evenly in the oven.
  • Stir in a few tablespoons of water to thin the salsa, if desired.
  • Don’t over mix the salsa verde. You want it to be slightly chunky and have good texture!

Green Salsa in a white bowl with tomatillos and tortilla chips

More Salsa Recipes You’ll Love:

More Mexican Recipes to Try:

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Salsa Verde (Green Salsa)

5 from 5 votes

This is my favorite Salsa Verde recipe! The tomatillos and pepper is roasted for a rich, lightly charred flavor then the ingredients are chopped in a food processor for a quick finish. Such a bright refreshing chip dip or taco topping.

Servings: 4
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes

Ingredients

  • 1 1/4 lbs tomatillos , husked (look for some about the same size so they roast evenly)
  • 1 jalapeno , stem removed
  • 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

Instructions

  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.

Recipe Notes

  • Recipe source: inspired by Food Network
  • Try to buy tomatillos of roughly the same size so they cook evenly in the oven. 
  • Stir in a few tablespoons of water to thin the salsa, if desired. 
  • Don't over mix the salsa verde. You want it to be slightly chunky and have good texture!
  •  
Nutrition Facts
Salsa Verde (Green Salsa)
Amount Per Serving
Calories 59 Calories from Fat 9
% Daily Value*
Total Fat 1g 2%
Sodium 294mg 12%
Potassium 432mg 12%
Total Carbohydrates 11g 4%
Dietary Fiber 3g 12%
Sugars 7g
Protein 1g 2%
Vitamin A 5.8%
Vitamin C 32.6%
Calcium 1.6%
Iron 5.2%
* Percent Daily Values are based on a 2000 calorie diet.
Course: Appetizer
Cuisine: Mexican
Keyword: Salsa Verde
Calories: 59 kcal
Author: Jaclyn

19 comments

  • Tammy: This is the absolute best salsa verde! We can’t get enough of it! We have used it on carnitas and taquitos for the past several days!
    I am making it again tonight for the girls weekend at the lake! June 25, 2019 at 10:17am Reply

  • Samantha Smith: This Green Salsa recipe is totally the most authentic and flavorful recipe. February 23, 2019 at 1:47pm Reply

  • Kimberly: This is delicious! I am not a fan of salsa verde generally, but a friend really wanted some so I tried this. Excellent! Not too acidic or tart, just perfect! I used a LARGE jalapeno and it came out good and spicy! October 15, 2018 at 3:41pm Reply

    • Jaclyn: I’m so glad you liked this recipe Kimberly! October 15, 2018 at 4:46pm Reply

  • Lisa: How long will this keep in the fridge and could it be frozen? May 28, 2018 at 5:41pm Reply

    • Jaclyn: It should keep refrigerated for about a week and I don’t recommend freezing. May 28, 2018 at 6:58pm Reply

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