Salsa Verde

01.29.2018

Homemade Salsa Verde is so much better than what you’ll 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 of course serve it with chips for a perfect party appetizer or dinner side dish.

Salsa Verde

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, 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.

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I definitely prefer this roasting method over the raw versions or boiled versions.

Salsa Verde Ingredients in food processor before minced

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, and you can also add in chicken broth in place of the water and a bit more of it).

Simple Ingredients for Salsa Verde

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

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

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.

Tips for Choosing 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.

Green Salsa Recipe

More Salsa Recipes You Might Like

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Salsa Verde Recipe

5 from 3 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.

Course: Appetizer
Cuisine: Mexican
Keyword: Salsa Verde
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 4
Calories: 59 kcal
Author: Jaclyn

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.
  6. Recipe source: inspired by Food Network
Nutrition Facts
Salsa Verde Recipe
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.

17 comments

  • 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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