This homemade salsa verde recipe is tangy and slightly spicy, perfect for serving with tortilla chips or as a sauce for enchiladas.
Salsa verde is made from roasted tomatillos, onion, peppers, and jalapenos for a fresh sauce. It’s also great for topping tacos or for dipping your favorite chips.
It is easy to make and lasts for a couple of weeks in the refrigerator. Enjoy this refreshing condiment on all sorts of dishes!
What is Salsa Verde?
- Salsa verde is a tasty green salsa made with roasted tomatillos.
- It’s perfect for adding flavor to eggs, quesadillas, baked potatoes, tacos, and burgers.
- It’s also great mixed with a bit of sour cream as an enchilada sauce.
- It’s easy to make and lasts for up to 2 weeks in the fridge.
Ingredients for Salsa Verde
Tomatillos – Tomatillos are found in most grocery stores. They look like small green tomatoes and are often covered in a thin papery husk. These are less sweet and more acidic than green tomatoes. They are meaty and have less liquid, so they work well in salsa verde.
Peppers – Use serrano peppers or jalapeño peppers for their green color and spicy flavor. Other options include Anaheim, Fresno, or Hatch green chiles.
Onions – White or yellow onions will keep the salsa verde “green,” but you can also use red onions for a sweeter flavor.
Cilantro – Fresh cilantro is best in this recipe. Be sure to remove the leaves from the stem and chop them finely.
How to Make Salsa Verde
- Prepare the tomatillos and jalapenos as directed in the recipe below and cool.
- Place all ingredients, except cilantro, in a food processor and pulse until the mixture is smooth. Season with additional salt, pepper, or sugar as desired.
- Stir in the cilantro and refrigerate before serving.
PRO TIP: Wear gloves when handling hot peppers to avoid getting the oils on your skin or near your eyes.
- Set your oven rack 6 inches from the broiler before preheating the broiler.
- Tomatillos can be broiled per the recipe below. You can also grill them or roast them in the oven. Ensure your pan has a rim as they can release juices.
- No food processor? No problem! This can also be made in a blender or mixed with a hand blender.
- Add a squeeze of lime juice if you’d like!
How to Use Salsa Verde
Storing Salsa Verde
- Keep salsa verde in a mason jar or other covered container in the refrigerator for up to a month and frozen for up to 3 months.
- PRO TIP: Freeze salsa verde in ice cube trays and pop one or two out as needed to mix into an omelet, taco soup, or chili con carne.
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Salsa verde is a flavorful condiment made by blending roasted tomatillos, peppers, onion, garlic, salt, and cilantro for a spicy and tangy sauce.
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 1 hour 15 minutes
Preheat the broiler (to 500°F) and set a rack 6 inches from the broiler.
Remove the husks from the tomatillos and cut them in half. Place them cut side down on a rimmed baking sheet with the serrano or jalapeno pepper.
Place the baking sheet under the broiler, and broil for 4-5 minutes or until lightly browned. Flip the vegetables over and broil for an additional 3-4 minutes. They do not need to be cooked. Let them cool.
In a food processor, pulse all ingredients, except the cilantro, until smooth. Taste and season with additional salt or sugar as needed.
Stir in cilantro and refrigerate at least 1 hour before serving.
- For a smoky flavor, grill the tomatillos and peppers instead of broiling.
- To control the spice level, adjust the amount of serrano or jalapeno peppers.
- Allow the salsa verde to rest in the fridge for at least an hour to allow the flavors to meld and for it to thicken.
Keep salsa verde in a covered container in the refrigerator for 1 month and frozen for up to 3 months.
Serving: 0.25cup | Calories: 29 | Carbohydrates: 5g | Protein: 1g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 0.1g | Sodium: 74mg | Potassium: 235mg | Fiber: 2g | Sugar: 4g | Vitamin A: 104IU | Vitamin C: 11mg | Calcium: 7mg | Iron: 1mg
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Dip, Sauce Cuisine Mexican
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