Salsa verde is a healthy green salsa with bright, unique flavors that complements a wide range of dishes, including enchiladas verdes, grilled steaks and tacos. This recipe is prepared with only six ingredients. Broiling adds a wonderful smokiness to this salsa verde recipe that makes it exceptionally tasty!
The first time I received tomatillos in my CSA basket, I was thrilled. I immediately used them to prepare a chilled tomatillo avocado soup that I love serving when it’s hot outside.
In addition to soup, I now love using tomatillos in salsa. I realized it’s easier to buy a jar of salsa from the store, but this homemade salsa recipe tastes much more fresh and vibrant.
Whether I’m serving it with tortilla chips or as a condiment alongside other recipes (such as my Tortilla Casserole or Rotisserie Chicken Tacos), this is now my go-to salsa recipe.
What is Salsa Verde?
Salsa verde, or green salsa, is a Mexican condiment that’s typically made with tomatillos and some kind of chili pepper. There’s no set salsa verde recipe, but tomatillos are a key ingredient you’ll find in almost every green salsa recipe.
Salsa Verde Ingredients
For this smoky tomatillo salsa recipe, you’ll need:
- Tomatillos
- Yellow onion
- Jalapeño or serrano pepper
- Garlic cloves
- Extra virgin olive oil
- Fresh cilantro
- Lime juice
- Kosher salt
What is a Tomatillo?
People often confuse tomatillos with green tomatoes, but they’re actually an entirely different fruit (tomatillos and tomatoes are both technically fruits, not vegetables). Tomatillos have a tart and fruity flavor, and should be cooked before using in this green salsa recipe.
Tomatillos are bright green, but can sometimes turn yellow when ripe. They have a dry, papery husk that wraps around the outside and leaves behind a sticky residue when peeled away. The stickiness can be easily rinsed away under warm tap water. {Learn more about tomatillos on Wikipedia}
How to Make Tomatillo Salsa Verde
Step 1: Broil the vegetables until they’re charred all over
Roughly chop the tomatillos, yellow onion and jalapeño, and peel the garlic cloves. Toss the veggies in a little olive oil, then broil on an aluminum foil-lined baking tray. Turn the vegetables one or two times during the broiling process to ensure they become charred on all sides.
Step 2: Add all ingredients to a food processor and blend
Let the vegetables cool slightly before adding them to the bowl of a food processor along with the fresh cilantro, lime juice, and salt. Pulse several times until the salsa verde reaches your preferred texture.
Depending on your personal preference, you can either create a textured, chunky salsa, or go for a smoother, more sauce-like consistency. I like it with more texture!
My Favorite Ways to Enjoy Salsa Verde
You can pair this homemade tomatillo salsa with a variety of dishes. Spoon some onto scrambled eggs and breakfast burritos, or make Mexican-inspired sweet potatoes by topping them with salsa, black beans, and shredded cheese.
This homemade salsa would also pair nicely with grilled skirt steak or seafood. You can even stir it into soups for a kick of flavor. Or keep things super simple and enjoy your salsa with beans, rice, and your protein of choice.
Tips for the Best Salsa Verde
- The great thing about homemade salsa is that you control the flavors. If you like hot salsa, add an extra chili pepper (or two or three!). You can also use less garlic and/or salt. Go easy on the broiling if you prefer less of a smoky flavor.
- Want to make a creamy salsa? Try throwing in some fresh avocado!
- You don’t technically need to broil the ingredients. However, I highly recommend it, because it adds so much depth of flavor and smokiness, similar to grilling or roasting.
- I typically use my food processor to combine the salsa ingredients, but you can also use a blender. A chef’s knife will also technically work, though it will be a bit messier.
How to Buy and Store Tomatillos
Look for firm, small tomatillos with tight-fitting husks. For best results, store in a brown paper bag in the refrigerator for up to one month. Peel off the husks before cooking by placing them under running water, which will help remove the sticky coating.
Can You Eat a Raw Tomatillo?
Yes, you can. However, when eaten raw, tomatillos can taste a bit acidic and sharp. Cooking mellows and sweetens their flavor.
More Salsa Recipes
Check out my Mango Salsa, Sweet and Spicy Pineapple Salsa, and Watermelon Salsa!
Salsa Verde
Ingredients
- 1 pound tomatillos, peeled and rinsed
- 1 medium yellow onion, quartered
- 1 jalapeño or serrano pepper, stemmed, halved, and seeded (use a serrano for more heat)
- 2 medium garlic cloves
- 1-2 tablespoons extra virgin olive oil
- 1/2 cup fresh cilantro, lightly packed
- 1 tablespoon fresh squeezed lime juice (approximately 1/2 - 1 lime)
- 1/2 teaspoon kosher salt, or to taste
Instructions
- Place an oven rack on one of the top two shelves (see notes). Cover a baking sheet with aluminum foil. Toss the tomatillos, onion, jalapeño, and garlic with just enough olive oil to generously coat them.
- Broil for 10 -15 minutes, shaking the pan or using tongs to flip the veggies once or twice, until vegetables are lightly charred. The more you char the vegetables, the smokier the salsa will taste.
- Allow to cool briefly, then place the broiled vegetables in a food processor or blender along with the cilantro, lime juice and salt. Pulse several times to combine (you can create a smooth or chunky salsa here depending on personal preference).
- Serve with tortilla chips or alongside your favorite recipes. Refrigerate leftovers for up to 3 days.
Notes
Please read my full post for additional recipe notes, tips, and serving suggestions!
Nutrition
Recipe Troubleshooting
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So simple yet jam packed with flavor!
After coming home from Santa Fe this spring, I’ve been longing for some homemade salsa verde! Yours is exactly what I”ve been craving.
Yum!! I look forward to eating this!
I have yet to make homemade salsa verde! Can’t wait to try your recipe Jennifer!
So yummy, I want to pour it over everything!
I love salsa verde! haven’t made it in ages, need to make it again.
I love having salsa verde on hand and when I do, I use it for practically every meal. Love this version!
The one time I tried making roasted salsa, I used the olive oil, but we didn’t eat all the salsa and had to put it into the fridge. But when we pulled it back out of the fridge, the oil had congealed it. Do you have suggestions on how to make it that way and not have it be salsa preserves when taken back out? Or would you just warm it up at that point?
Interesting, I’ve never had that happen! Did those recipes use more olive oil than this one? You could always set it out for awhile if you have time so it can come to room temperature. Alternately, you could briefly use the defrost setting on the microwave. That might help it quickly get to room temperature without actually warming it up.
I didn’t really measure the olive oil. I just drizzled it over all the stuff before I put it in. I think I tried not to use too much. I might try the defrost next time. Usually I make salsa without roasting, but I’d love to get that slightly smoky taste. Though I could also add a tbsp of pureed chipotle for the smoke flavor. Thanks!
Lovely recipe. I can’t wait to try this out. Thank you so much for sharing your superb recipe with us!
Love the tips! This is so easy to make. I couldn’t stop eating this salsa!
Thank you for this incredible recipe!