Salsa verde is a healthy green salsa with bright, unique flavors that compliments a wide range of dishes including enchiladas verdes, grilled steaks and tacos. This version is prepared using six ingredients: broiled tomatillos, onions, jalapeño peppers, garlic, cilantro and lime. Broiling adds a wonderful smokiness to this salsa verde recipe that makes it exceptionally tasty!
While that’s an easy soup to prepare, I’ve been enjoying keeping things even more simple lately. I realized it’s easier to buy jarred salsa, but this homemade salsa verde recipe tastes worlds better than anything you’ll buy at the store.
What is a Tomatillo?
People often confuse tomatillos with green tomatoes, but they’re actually an entirely different fruit (yes, tomatillos and tomatoes are both fruits, not vegetables). They have a tart and fruity flavor, and should be cooked before using in salsa.
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.
How to Make 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 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 sharp chef’s knife will also technically work, though it will be more time consuming and messy.
I like my salsa verde with a bit of texture. If you prefer a smoother salsa that’s on the thin side, pulse the ingredients for longer.
If you have a favorite way to use tomatillos, I’d love to hear about it!
Looking For More Salsa Recipes?
- 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
- 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.
You can use more hot peppers to intensify the heat level. Use 1 garlic clove instead of two if you prefer a milder garlic flavor.
Yields 1 1/2 cups.
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