Salsa Verde Recipe

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


  • 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


  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