Salsa Verde is a fresh, healthy salsa made with roasted tomatillos, peppers, garlic, onion and cilantro. Perfect for dipping your tortilla chips into or used in recipes that call for the jarred version.
A great Mexican salsa for any party appetizer and Cinco de Mayo! Other salsa recipes I also enjoy are Easy No-Cook Restaurant-Style Salsa, Shrimp Salsa and Pico de Gallo Salsa.
Yes, it’s easier to buy it jarred, but trust me, it tastes SO much better made from scratch and it takes under 30 minutes to make.
This homemade tomatillo salsa originates from Mexico. The native tomatillo fruit is a relative to the tomato but with more of a tart flavor.
I’ve been making this recipe from BHG for the past few years, it has been my go-to since first trying it. Roasting intensifies the flavor of the tomatillos and peppers, which adds another dimension of flavor to the salsa and I love that no oil is added. This recipe can be doubled or tripled as needed, try it over Salsa Verde Burgers, Enchiladas Verdes, Slow Cooker Salsa Verde Chicken, or just grab some chips!
More Salsa Recipes:
- 3/4 lb tomatillos, husks removed
- 1 poblano chilli
- 1 serrano chili, or jalapeno for milder
- 1 clove garlic, crushed
- 2 tbsp chopped onion
- 2 tbsp chopped cilantro
- 1/4 teaspoon sugar
- 1 tsp kosher salt
- Preheat the broiler. Rinse and dry the tomatillos. Line a broiler pan with foil and arrange the tomatillos on the foil along with the poblano and serrano chill peppers. Broil until they are charred on top, about 3 minutes. Use tongs to turn and broil the other sides until charred, 3 to 4 minutes.
- Wrap the tomatillos and chillies in foil and let them rest for 10 minutes. Unwrap the tomatillos and chillies and peel the skin off the poblano chilli and remove the seeds. The tomatillos and serrano chilli don’t need to be peeled or seeded.
- Place the tomatillos and chillies into the bowl of a food processor. Add the garlic, sugar and salt. Pulse the mixture until the ingredients are coarsely chopped.
- Add 5 to 6 tablespoons of water, the onion, and cilantro. Pulse quickly until a coarse puree forms then transfer the salsa to a serving dish. Makes about 1 3/4 cup.
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68 comments on “Salsa Verde”
Love this easy recipe. Delicious!
This is amazing! Is this appropriate to be canned in mason jars?
I don’t see why not, but with that being said, I am not a canner!
This is my new favorite condiment! Can’t wait to put it on my black bean burgers. I’ve always enjoyed cooking but your recipes have pulled me out of a rut. Thank you for making such approachable and tasty recipes 🙂
Do you think this could be canned in a large amount and kept in the refrigerator or freezer?
Can you omit the Serrano/jalapeño to make this completely un-spicy? I’d like to use this in a family dinner dish but my 4yr old cannot handle any spice (not yet at least!).
You can always make a little for him without the peppers and spice up the rest for the adults.
This looks amazing!! Will be putting the tomatillos, cilantro and poblano on my grocery list. Has anyone ever roasted the tomatillos, onion and peppers on a gas grill? Last year we were in California and I had salsa verde enchiladas and the sauce seemed like it had a small amount of cream in it. Has anyone ever put a bit of cream in their salsa verde?
This is the best salsa verde. I make 13 batches at a time and can it!
Really good. We love it
Made it without the hot chili for the kids. It was delicious!!
Amazing dishes and amazing food! I would love to try and make this for everyone at work!
Extraordinary! My guest asked for more food, just so could eat more sauce!