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Salsa Verde

This recipe for homemade Salsa Verde is my take on this popular green salsa. It’s perfectly delicious drizzled on tacos, enchiladas and burritos or simply poured into a bowl and served with tortilla chips for dipping.

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Easy Salsa Verde Recipe

The primary ingredient in salsa verde is tomatillos. What do tomatillos taste like? They’re slightly more acidic and less sweet in flavor than that of a ripe tomato and generally small around 2 inches or so in size. They originated in Mexico and the name actually translates to “little tomato”. They grow with a thin husk that completely surrounds their round and tomato-like shape. They’re harvested while green in late summer and into fall and they form the base of this salsa verde recipe. What’s the main ingredients for making Salsa Verde?

  • Tomatilla – 12 tomatillos with outer husk removed.
  • Peppers – Serrano and jalapeno peppers
  • Onion – Yellow or white onion.
  • Lime Juice and Seasonings.
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How to Make the Best Salsa Verde Recipe

  • Ingredients you’ll need to make homemade Salsa Verde: Tomatillos, white onion, jalapeno pepper, serrano pepper, garlic, lime juice, salt, cumin, lemon pepper and cilantro.
  • Kitchen tools you’ll need: One large skillet or sheet pan, tongs, measuring cups and spoons, sharp knife and cutting board, stand blender.
  • You should remove the husks prior to roasting. This is very easy to do they peel off and then you’ll need to clean them thoroughly prior to cutting into halves for roasting.
  • There are several techniques for making Salsa Verde. Another popular technique is to brush them with oil and cook the tomatillos and char them on the grill.
  • You can also boil the tomatillos for salsa verde. Place them in a pot covered with salted water and cook them over medium high heat for 5 minutes or just until they turn an olive green. Immediately remove them from the pot and set aside to cool completely prior to adding to the other ingredients.  You can also add the peppers to the pot and boil them at the same time to decrease the level of spiciness.
  • For less heat, remove the seeds from the peppers using a teaspoon prior to adding them to the stand blender as described in the recipe. If heat is your jam, leave them in!
  • Always take care when handling peppers and wash your hands thoroughly afterwards.
  • I like to give the salsa verde chill time to allow the flavors to marry. One to two hours or overnight should do the trick.
  • You can store Salsa Verde in an airtight container chilled in the refrigerator for up to one week.
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More Easy Salsa Recipes to Make

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Salsa Verde

Prep Time15 minutes
Cook Time10 minutes
Chill time2 hours
Total Time2 hours 25 minutes
Course: Appetizer, Condiment, Sauce
Cuisine: Mexican Inspired
Keyword: easy-salsa-verde, salsa-verde-recipe
Servings: 12 servings (1/4 cup)
Calories: 16kcal

Ingredients

  • 12 medium tomatillos husks removed, cut in half through the middle
  • cooking spray or olive oil
  • 1 small white or yellow onion cut into wedges
  • 2 medium jalapeno peppers stem removed
  • 1 serano pepper
  • 1-2 Tbsp fresh lime juice
  • 4 medium cloves garlic
  • 1 tsp salt
  • 1 tsp lemon pepper
  • 1/4 tsp ground cumin

Instructions

  • Preheat oven to broil. Spray a large sheet pan with cooking spray. Move oven rack from middle to upper position.
  • Cut tomatillos in half thru the middle. Place cut side down on pan. Spray with cooking spray or brush with olive oil. Broil for 5-6 minutes or until charred, then use tongs to flip. Roast for 5-6 minutes to char. Remove from oven, let cool.
  • Once cooled, place tomatillos, jalapeno, serrano, onion, garlic, lime juice, salt, lemon pepper and ground cumin. Pulse in short bursts until desired consistency is reached. (You can puree until smooth or leave slightly chunky as demonstrated in the images, it's your choice.)
  • Taste and adjust seasonings. Place into a container and chill for at least one hour or overnight to allow the flavors to marry.
  • Serve salsa verde with tacos, salads, enchiladas, burritos or serve with tortilla chips for dipping.

Notes

You can remove the seeds from the jalapeno and serrano chiles for less heat. 

Nutrition

Serving: 1serving | Calories: 16kcal | Carbohydrates: 3g | Protein: 1g | Fat: 0.4g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.1g | Sodium: 195mg | Potassium: 115mg | Fiber: 1g | Sugar: 2g | Vitamin A: 67IU | Vitamin C: 8mg | Calcium: 8mg | Iron: 0.3mg
Tried this recipe?Mention @melissassk or tag #melissassk!

2 Comments

  1. 5 stars
    Hi Melissa,
    I just love your Southern Style Kitchen recipes !
    I also live in the south , but in South Africa
    Happy cooking

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