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.

Salsa Verde

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:

• Corn Salsa with Lime
• Mango Avocado Salsa
• Salsa Picante Roja (Spicy Red Salsa)

Salsa Verde

5 from 11 votes

0

Cals:20

Protein:0.5

Carbs:4

Fat:0.5

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 jarred Salsa Verde.

Course: Appetizer, Snack

Cuisine: Mexican

Prep: 10 minutes mins

Cook: 20 minutes mins

Total: 30 minutes mins

Print Rate Pin Save Saved! WW Points

Yield: 7 servings

Serving Size: 1 /4 cup

1x2x3x

Ingredients

• ▢ 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

Instructions

• 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.

Last Step:

Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.

Nutrition

Serving: 1 /4 cup, Calories: 20 kcal, Carbohydrates: 4 g, Protein: 0.5 g, Fat: 0.5 g, Saturated Fat: 1 g, Sodium: 161 mg, Fiber: 1.2 g, Sugar: 2.3 g

Did You Make This Recipe?

Post a pic and mention @skinnytaste or tag #skinnytaste!

Share This Follow Us Pin This Rate This