Whenever I go to a Mexican restaurant, I look forward to a bottomless supply of tortilla chips, guacamole and some salsa verde. It is legit my fave thing in the world. I eat bowls of it, and I ain’t ashamed. My version at home is a straight up hit too. I make mine with broiled tomatillos, chiles, onion, garlic and cilantro. The whole thing just slaps. Plus it’s made easy to make.
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Video Tutorial
How to Make Salsa Verde
Step 1: Set the broiler on your oven and move the rack about 4 inches from the top so you can get some good heat. Line a 9×13 inch baking sheet with parchment paper and add your tomatillos and jalapeno (or serrano) to the top and broil until they begin to blacken on the top (no more than 5-6 minutes). Take the baking sheet out and flip over the peppers and broil again for another 4 minutes. The peppers should be pretty charred.
Step 2: Next, in a heavy duty blender or a food processor or blender, add the cilantro, onion, lime juice and ½ teaspoon (or less) salt.
Once peppers are done broiling or boiling, add all of them to the processor or blender. You may want to start with half of the jalapeno for blending and see what you think of the heat level before adding the entire thing because it can be hot.
Step 3: Puree until combined and blended. Taste and season with additional salt or even lime juice if needed (or add additional amount of jalapeno or serrano for more heat). Serve.
Salsa Verde Recipe
Made with broiled tomatillos, chiles, onion, garlic, and cilantro, Salsa Verde makes for a bright, flavorful addition to enchiladas, tacos, tamales, and so much more!
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To Bake Tomatillos and Peppers OR
Set the broiler on your oven and move the rack about 4 inches from the top so you can get some good heat. Line a 9×13 inch baking sheet with parchment paper and add your tomatillos and jalapeno (or serrano) to the top and broil until they begin to blacken on the top (no more than 5-6 minutes).
Take the baking sheet out and flip over the peppers and broil again for another 4 minutes. The peppers should be pretty charred.
Or to Boil Tomatillos and Peppers
Add tomatillos and jalapeno to a medium sized pot and fill with just enough water to cover the tops of them. Place over high heat.
Once water is boiling, reduce heat to medium low and simmer for just an additional 15 minutes.
Remove the tomatillos and jalapenos from water using a slotted spoon.
Then after prepping tomatillos and peppers
Next, in a heavy duty blender or a food processor or blender, add the cilantro, onion, lime juice and ½ teaspoon (or less) salt.
Once peppers are done broiling or boiling, add all of them to the processor or blender. You may want to start with half of the jalapeno for blending and see what you think of the heat level before adding the entire thing because it can be hot.
Puree until combined and blended. Taste and season with additional salt or even lime juice if needed (or add additional amount of jalapeno or serrano for more heat). Serve.
Roasted Salsa Verde can be stored in an airtight jar in the refrigerator for up to 2 weeks. To freeze, transfer the salsa to a freezer-safe container and store for up to 6 months. Frozen salsa verde can be defrosted in the refrigerator overnight.
Calories: 53kcal | Carbohydrates: 10g | Protein: 2g | Fat: 1g | Saturated Fat: 1g | Sodium: 3mg | Potassium: 407mg | Fiber: 3g | Sugar: 6g | Vitamin A: 245IU | Vitamin C: 21mg | Calcium: 17mg | Iron: 1mg
Recipe Tips
Good and charred: For the best flavor, I prefer charring since it adds that smoky flavor.
Blend while still warm: This will help give you a better silky texture.
Want creamy? Add a little avocado to it.
Let it chill: I like to wait 30 minutes before serving so it sets up more.
