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This Salsa Verde recipe is a Mexican green salsa made with roasted tomatillos, jalapeno peppers, onion, cilantro, lime juice, garlic, and salt. My favorite topping to Mexican food. Make this for Cinco de Mayo.
HOMEMADE SALSA VERDE RECIPE
Salsa verde literally means green sauce in Spanish. Other names are verde salsa, salsa verda, or tomatillo salsa verde.
You’ve probably seen this fresh green salsa recipe at a salsa bar or at Mexican restaurants but never made it from scratch. It’s one of my favorite salsas at a restaurant in my hometown in Arizona. It’s great served with homemade tortilla chips.
Tomatillos look like small green tomatoes but are not a tomato at all. Tomatillo is pronouced “toe-mah-TEE-yo”.
INGREDIENT IN SALSA VERDE
This salsa is made from fresh ingredients and is such an easy recipe to make. Here are the main ingredients.
- TOMATILLOS – fresh tomatillos look like green tomatoes covered in a papery husk.
- JALAPENO PEPPERS – these are what I like to use but you can use serrano peppers as well. This is a spicy salsa but if you like a milder flavor use less jalapenos and take the seeds out of the jalapeño pepper to lower the spice.
- ONION
- CILANTRO – fresh cilantro is essential here.
- LIME JUICE
- GARLIC – use fresh garlic cloves or prepared minced garlic.
- SALT
- OLIVE OIL – authentic tomatillo salsa is cooked on the stove after it’s blended in a little olive oil.
HOW TO MAKE SALSA VERDE
-
Preheat oven for 450 degrees F and line a baking sheet with foil.
-
Place tomatillos and jalapeno peppers on the pan and roast for 10-15 minutes or until veggies show a slight char. Let cool.
-
In a food processor or blender, add the tomatillos, jalapeno peppers, onion, cilantro, lime juice, garlic, and salt. Blend until smooth adding water to desired consistency.
-
In a large skillet, heat oil over medium high heat and add the salsa. Cook for about 5-10 minutes over medium heat until color turns a dull green. Add more salt and lime juice to taste. Remove and cool. Store in the refrigerator until serving.
PROBLEM SOLVING
- Too runny? Simmer over low heat until liquid reduces.
- Too thick? Add water until you get to your desired thickness.
- Too spicy? Add a few teaspoons of sugar to mellow it out.
STORAGE
Store in the fridge for 3 days and freeze for up to a month.
RECIPES USING SALSA VERDE
OTHER MEXICAN RECIPES
Yield: 12 servings
This Salsa Verde recipe is a Mexican green salsa made with roasted tomatillos, jalapeno peppers, onion, cilantro, lime juice, garlic, and salt. My favorite topping to Mexican food. Make this for Cinco de Mayo.
-
1
lb
fresh tomatillos, husked -
2
jalapenos, seeded and sliced in half
(use more jalapenos and keep seeds in for more spice) -
1/2
white
onion -
1/2
cup
cilantro leaves -
2
cloves
garlic, minced -
1
tablespoon
lime juice -
1
teaspoon
kosher salt
(more to taste) -
1
tablespoon
olive oil
-
Preheat oven for 450 degrees F and line a baking sheet with foil.
-
Place tomatillos and jalapeno peppers on the pan and roast for 10-15 minutes or until veggies show a slight char. Let cool.
-
In a food processor or blender, add the tomatillos, jalapeno peppers, onion, cilantro, lime juice, garlic, and salt. Blend until smooth adding water to desired consistency.
-
In a large skillet, heat oil over medium high heat and add the salsa. Cook for about 5-10 minutes over medium heat until color turns a dull green. Add more salt and lime juice to taste. Remove and cool. Store in the refrigerator until serving.
PROBLEM SOLVING
- Too runny? Simmer over low heat until liquid reduces.
- Too thick? Add water until you get to your desired thickness.
- Too spicy? Add a few teaspoons of sugar to mellow it out.
