Salsa Verde

This Fresh Salsa Verde Recipe, or green salsa, is loaded with so much flavor and is so incredibly easy to make.  You will never go back to store bought brands once you savor this taste explosion.  Serve it on burritos, tacos, enchiladas, quesadillas, grilled fish or chicken, and even poached eggs.  The possibilities are only limited by your imagination.

I love to serve this at my fiestas with homemade tortilla chips, Beef Enchilada Casserole, and Chicken Tacos.   My husband just loves it on my Chile Relleno Casserole for an over the top Sunday brunch.

How to make Salsa Verde

First peel the papery husks from the tomatillos. Then rinse your tomatillos and jalapeño peppers or serrano peppers under cold water. Slice them in half horizontally (see picture).  For milder salsa remove the seeds from the jalapenos. Next place on a baking pan and coat with olive oi. Then roast under the oven broiler on high heat for about 10-12 minutes or until blistered.  Let them cool for just a few minutes while you get the rest of the ingredients into the food processer.

Add the onion, garlic, lime juice, cilantro, and salt to the food processor or blender.  Then scoop in the roasted tomatillos and jalapenos.  They will be very soft.  Now pulse several times to blend until the salsa is fairly smooth with no large chunks left.  Serve promptly or store in the fridge for up to 7 days.

What are tomatillos and where do I find them?

Tomatillos, also known as Mexican husk tomatoes, are small green tomatoes with a leafy paper like husk around them.  They like the common garden tomato are from the nightshade family.  These tasty fruits are usually grown in Mexico, Texas, or New Mexico.  Not every grocery store carries them so call ahead to see if they are available.  If they are available I can usually find them in a basket close to all the other fresh tomatoes.

Recipe notes and helpful tips

• Roughly chop the ingredients before placing in the food processor.
• I like cilantro so this salsa has a healthy amount.  One bunch of standard cilantro from the grocery store yields about 1/4 cup packed cilantro when chopped.
• Pulse just until desired consistency. Lift the lid and spoon the salsa around to see if you need to pulse anymore.
• There is naturally occurring pectin in tomatillos so the salsa will naturally thicken in the refrigerator.  Thin to desired consistency with a tablespoon of water at a time.
• Store up to 7 days in an airtight container in the refrigerator.

Other salsa recipes you will love!

Tomatillo Salsa Verde Recipe

A flavor packed Salsa Verde Recipe made with fresh roasted tomatillos and jalapenos, onion, garlic, cilantro, and lime juice.  One taste and you will never go back to store bought.

5 from 17 votes

Print Pin Rate

Course: appetizer/salsa

Cuisine: Mexican

Prep Time: 10 minutes minutes

Cook Time: 10 minutes minutes

Servings: 2 cups

Calories: 272kcal

Author: Beth Pierce

Ingredients

• 1 ½ lbs. fresh tomatillos
• 1-2 medium jalapenos or serranos
• 2 tablespoon olive oil
• 1 small sweet onion chopped
• 2 cloves garlic minced
• 1 lime juiced
• ¼ cup chopped fresh cilantro one bunch
• ½ teaspoon salt

Instructions

• Preheat broiler to high.  Place rack about five inches below flame.
• Remove husks from tomatillos.  Wash, dry,  and slice in half horizontally (see above image). Wash and dry the jalapenos. Slice in half lengthwise and remove the seeds.
• Place both on a baking sheet and coat with olive oil. Roast under the broiler for about 10-12 minutes or until blistered.
• Add the onion, garlic, lime juice, cilantro, and salt to a food processor.  Scoop in the roasted tomatillos and jalapenos.  Pulse several times or until the salsa is fairly smooth with no large chunks.  Serve promptly or store in an airtight container in the fridge for up to 7 days.

Notes

• Roughly chop the ingredients before placing in the food processor.
• I like cilantro so this salsa has a healthy amount.  One bunch of standard cilantro from the grocery store yields about 1/4 cup packed cilantro when chopped.
• Pulse just until desired consistency. Lift the lid and spoon the salsa around to see if you need to pulse anymore.
• There is naturally occurring pectin in tomatillos so the salsa will naturally thicken in the refrigerator.  Thin to desired consistency with a tablespoon of water at a time.
• Store up to 7 days in an airtight container in the refrigerator.

Nutrition

Calories: 272kcal | Carbohydrates: 30g | Protein: 4g | Fat: 18g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 11g | Sodium: 590mg | Potassium: 1066mg | Fiber: 9g | Sugar: 17g | Vitamin A: 616IU | Vitamin C: 63mg | Calcium: 56mg | Iron: 3mg

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