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Homemade Salsa Verde

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I’m never going back to store-bought

salsa verde! This salsa verde is fresh, bright,
and not too salty like those store-bought
versions.
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Sometimes I have to remind myself that

simple is best. This salsa was originally a
component in a seven-layer dip concept, but
the salsa blew the dip out of the water. One
part, on its own, was so much better than the
other six combined. This salsa verde is so
fresh and irresistible.

Then, I made it a couple more times, with the

same ingredients, but each time, it tasted a
little different. That’s just what happens with a
simple recipe made with natural ingredients.
You can pick up each tomatillo, squeeze it to
gauge ripeness and peel back the husk to look
for bright green skin, but you don’t know how
flavorful it really is until you taste it.

Add eleven more tomatillos to the mix, plus

jalapeño that may or may not be crazy spicy,
plus onion and cilantro of varying freshness,
and you’ll never make a batch of salsa that
tastes quite like another.

Your salsa will be delicious, fresh and

so much better than the salty jarred
varieties. I can guarantee that much. That’s
the beauty of simple recipes made with fresh,
natural ingredients—they’re inevitably
awesome. Don’t over think it. Trust the recipe.
Adjust to suit your taste buds.

WATCH HOW TO MAKE SALSA VERDE

Salsa Verde Notes

Tomatillos look like small green tomatoes with
husks, but they aren’t tomatoes—they’re
cousins. I’ve had an easy time finding them at
grocery stores lately. I tried making this salsa
with raw tomatillos, but they’re borderline
sour. Roasting them really brings out their
best side.

Some roasted tomatillo salsas I’ve tried taste

too roasted or smoky, but not this one. You
can also control just how roasted those
tomatillos get when you roast them yourself. I
think it turned out just right with the times
specified in the recipe below.

Uses for Salsa Verde

Salsa verde is great with pretty much
anything that goes well with regular
tomato salsa. I think it’s especially fantastic
with sweet potatoes (check out these burritos
and this burrito bowl) and eggs (like
chilaquiles verdes, huevos rancheros, frittatas
and breakfast tacos).

I also really love creamy avocado salsa verde,

which you can make by throwing some diced
avocado into the mix. I decided to divide my
salsa in two and blend one avocado into one-
half of the salsa. I’ve included instructions
below.

Or, serve it alongside my favorite guacamole

recipe with tortilla chips for the best of both
worlds!

Please let me know how you like this

recipe in the comments! I hope you love it
as much as I do.

Are you building a salsa bar or taco

spread? Don’t miss my favorite red salsa,
guacamole, pico de gallo, corn salsa or mango
salsa.

Search for

1. RECIPE FOR SALSA VERDE ›

2. EASY SALSA VERDE RECIPE ›
3. AUTHENTIC SALSA VERDE RECIPE ›
4. SALSA VERDE INGREDIENTS ›
5. HOMEMADE SALSA VERDE ›
6. GREEN SALSA RECIPE ›
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Homemade Salsa Verde

h SAVE n PRINT
Author: Cookie and Kate Prep Time: 10 mins
Cook Time: 10 mins Total Time: 20 minutes
Yield: 2 ½ cups 1x Category: Salsa
Method: Food processor Cuisine: Mexican
★★★★★ 4.8 from 141 reviews

This roasted salsa verde recipe is so easy to

make. Just roast the tomatillos and pepper(s)
and blend with a few basic ingredients for the
best salsa verde you’ve ever tasted! Recipe
yields about 2 ½ cups salsa.

SC ALE 1X 2X 3X

INGREDIENTS

1 ½ pounds tomatillos (about 12

medium), husked and rinsed

1 to 2 medium jalapeños, stemmed (omit

for mild salsa, use 1 jalapeño for medium
salsa and 2 jalapeños for hot salsa, note
that spiciness will depend on heat of
actual peppers used)

½ cup chopped white onion (about ½

medium onion)

¼ cup packed fresh cilantro leaves (more

if you love cilantro)

2 tablespoons to ¼ cup lime juice (1 to 2

medium limes, juiced), to taste

½ to 1 teaspoon salt, to taste

Optional variation: 1 to 2 diced avocados,

for creamy avocado salsa verde

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INSTRUCTIONS

1. Preheat the broiler with a rack about 4

inches below the heat source. Place the
tomatillos and jalapeño(s) on a rimmed
baking sheet and broil until they’re
blackened in spots, about 5 minutes.

2. Remove the baking sheet from the oven,

carefully flip over the tomatillos and
pepper(s) with tongs and broil for 4 to 6
more minutes, until the tomatillos are
splotchy-black and blistered.

3. Meanwhile, in a food processor or

blender, combine the chopped onion,
cilantro, 2 tablespoons lime juice and ½
teaspoon salt. Once the tomatillos are out
of the oven, carefully transfer the hot
tomatillos, pepper(s) and all of their
juices into the food processor or blender.

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4. Pulse until the mixture is mostly smooth

and no big chunks of tomatillo remain,
scraping down the sides as necessary.
Season to taste with additional lime juice
and salt, if desired.

5. The salsa will be thinner at first, but will

thicken up after a few hours in the
refrigerator, due to the naturally
occurring pectin in the tomatillos. If
you’d like to make creamy avocado salsa
verde, let the salsa cool down before
blending in 1 to 2 diced avocados (the
more avocado, the creamier it gets).

NOTES
Recipe adapted from Rick Bayless, Serious
Eats and Simply Recipes.

STORAGE SUGGESTIONS: This salsa verde

should keep well in the refrigerator, covered,
for at least 1 week. If you added avocado, it
will keep well for about 3 days—be sure to
press plastic wrap against the top surface to
prevent oxidation.

CHANGE IT UP: Feel free to substitute red

tomatoes for a more traditional roasted
tomato salsa.

▸ NUTRITION INFORMATION

Did you make this recipe?

Please let me know how it turned out for you!
Leave a comment below and share a picture on
Instagram with the hashtag #cookieandkate.

Original recipe photo; post updated with

new photos 8/2/17

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▸ C ATEGORIES appetizers, condiments, dips & sauces, dairy free,

egg free, fall, favorites, gluten free, Independence Day, Mexican,
nut free, recipes, snacks, soy free, summer, Super Bowl, vegan
▸ INGREDIENTS cilantro, lime, salsas, tomatillos

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BY KATHRYNE TAYLOR
Vegetable enthusiast. Dog
lover. I'm probably making
a big mess in my Kansas
City kitchen right now.
More about Cookie and
Kate »

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CINDY SELE
August 19, 2021

Will this freeze well?

Reply

KATE
August 25, 2021

Hi Cindy, it may freeze well. Although, I

haven’t tried it.

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