Salsa Verde is a fresh, healthy salsa made with roasted tomatillos, peppers, garlic, onion and cilantro. Whether you plan on using it in a recipe or for dipping tortilla chips, it’s so easy to make at home!
Homemade Salsa Verde Recipe
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 for years now as an appetizer to serve with tortilla chips and it’s become my go-to. Roasting intensifies the flavor of the tomatillos and peppers, which adds another dimension of flavor to the salsa and I appreciate that there’s no added oil. My family loves it over tacos, in Salsa Verde Burgers, Enchiladas Verdes, Slow Cooker Salsa Verde Chicken, and other Mexican recipes—or just grab some chips and dig in!
Why This Salsa Verde Is My Favorite
This recipe makes a great Mexican salsa for a party appetizer and it’s always on my table for Cinco de Mayo! Other salsa recipes I also enjoy are this Shrimp Salsa and Pico de Gallo Salsa, but salsa verde has a unique flavor that I just love. Here’s what makes this recipe so good:
- So much tastier than store-bought: 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.
- Roasting brings out all the flavor: Some salsa verde recipes are cooked on the stovetop, but roasting caramelizes and chars the veggies, making them much more flavorful.
- Stores well: Make a batch of this salsa verde and store it in the fridge for up to 5 days, or freeze it for up to 6 months so you always have it on hand!
Salsa Verde
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:
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Ingredients You’ll Need
Below is everything you’ll need to make this salsa verde recipe. See the recipe card above for the exact measurements.
- Tomatillos, with the papery husks removed.
- Poblano Chili has a mildly smoky flavor on its own, but roasting it accentuates that.
- Serrano Chili, or jalapeño for a milder salsa verde.
- Garlic and Onion are aromatics that add savory flavor to the salsa.
- Cilantro adds freshness, but if you’re not a fan, you can leave it out or use parsley instead.
- Sugar, to balance the tart acidity of the tomatillos.
- Kosher Salt, or your preferred salt for cooking. Just note that if you use a finer salt, you’ll need to use less.
How to Make Salsa Verde
Here’s a quick overview of the steps involved in making salsa verde. See the recipe card above for printable directions.
- Broil the tomatillos and peppers: Place the tomatillos and peppers on a foil-lined pan and broil until charred on top, then turn and broil the other side. Wrap the veggies in the foil.
- Prep the poblano: Peel the skin off of the poblano, then slice it open and scrape out the seeds.
- Process: Add the peppers and tomatillos to a food processor with the garlic, sugar, and salt. Pulse until coarsely chopped.
- Add the remaining ingredients: Add water, onion, and cilantro and pulse again to puree. Transfer to a serving dish for dipping, or use as desired.
Tips for Making Salsa Verde
Here are a few additional pointers for perfect salsa verde.
- Wash the tomatillos well: They have a sticky sap under the papery husks; washing and rubbing them under warm water should do the trick, but if it doesn’t, you can use a small amount of dish soap.
- Adjust the heat: If you want a mild salsa, you can omit the serrano or jalapeño and just use the poblano.
- Keep an eye on the veggies while broiling: You may need to turn the pan for even broiling, or you may need to take the veggies out sooner or leave them in longer depending on your broiler strength.
Serving Suggestions
In addition to tortilla chips for dipping, here are some of my favorite ways to use this salsa verde recipe.
Tacos
Add your homemade salsa verde to one of these taco recipes.
Other Tex-Mex Dishes
Serve your salsa with any of these recipes too!
Proper Storage
- Refrigerator: Transfer the salsa verde to a jar or airtight container and refrigerate for up to 5 days.
- Freezer: Freeze salsa verde in a freezer bag for up to 6 months. Thaw in the refrigerator before using.
