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.
Tips
- 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
- Serve this tomatillo salsa verde with crockpot pork carnitas, chicken enchiladas, or even cilantro rice.
- Drizzle it over grilled chicken or shrimp.
- Got holiday leftovers? Try dollops of salsa verde on steaming bowls of turkey chili! And you’ll never find a better topping for delicious green chili than 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.
More Salsa Favorites
Did you enjoy this Salsa Verde Recipe? Be sure to leave a rating and a comment below!
Salsa Verde
Equipment
Ingredients
- 1 ½ lbs ripe tomatillos about 8-10
- 1 serrano chile or jalapeno pepper halved and seeds removed, more to taste
- 2 tablespoons chopped onion
- 1 clove garlic chopped
- ¼ teaspoon salt more to taste
- ¼ teaspoon sugar more to taste
- 2 tablespoons finely chopped cilantro
Instructions
- 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.
Notes
- 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.
Nutrition Information
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Dip, Sauce
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Curious, have you canned this at all? If so is the recipe good to can as is or does something need to be added to it to make it able to be shelf stable. I have enjoyed so many of your recipes. Thank you for sharing.
I have not tried canning this recipe so I can’t say for sure Sharon. Maybe another reader has some insights.
I am so glad you are enjoying the recipes!