Salsa verde is a green salsa made with tomatillos, onions, jalapenos and fresh cilantro. This fresh salsa is perfect as a dip with chips or spooned on top of your favorite Mexican dishes.
Homemade salsa verde is such a vibrant tasting salsa. I love to eat this salsa with corn chips, but I also use it to spread on enchiladas, top on refried beans or add to burritos. This salsa can be used just like your favorite tomato salsa.
What is salsa verde?
Verde means green and salsa means, well salsa! This Mexican green salsa is made with oven roasted tomatillos and no tomatoes. There's a bit of heat from the jalapenos, but you can add as much as you like to make it milder or spicier!
Many people think tomatillos are simply green tomatoes, but they are not. Tomatillos and tomatoes are both in the night shade family, but that's where the similarity ends.
Tomatillos are a funny looking fruit. They grow into a tall bushy plant and usually bear a lot of fruit. The tomatillos are round and grow with a husk around them.
Tomatillos are usually picked when the husk begins to split and the fruit is a dark green. The leaves, stem and husks of the tomatillos should not be eaten since they contain toxins. Once you peel the husks off the fruit, the fruit should be washed to remove the sticky residue.
Often when you buy tomatillos at the store or market, the husks are dry and papery.
Tomatillos are also used in green chili sauce.
Steps to make salsa verde
A complete list of instructions is available below! Just scroll to the bottom!
- Peel and wash tomatillos
- Place on a baking sheet and roast in a 425 degree oven for 20 minutes
- Allow tomatillos to cool to room temperature
- Quarter and place in a food processor along with onions and jalapenos
- Pulse until chunky. Add salt, cilantro and lime juice. Pulse again for 4-6 times
- Taste and add more salt if needed
Variations and substitutions
- Add anaheim, poblano or other chili pepper in place of the jalapeno
- Add additional jalapenos for a spicier version
- Mince a garlic clove and add for an extra boost of flavor
- Omit cilantro and add a few sprigs of fresh parsley
- Add a splash of white wine vinegar
- Add lemon juice instead of lime juice
If you make this recipe, I’d love to hear about it! Leave a comment below and snap a picture and tag me on Instagram @beyondthechickencoop
- 2 pounds tomatillos
- 2 jalapenos (seeded )
- 1 white onion (quartered)
- ¼ teaspoon salt
- 1 cup fresh cilantro
- 1 tablespoon lime juice
- Preheat oven to 425
- Place tomatillos on a baking sheet lined with parchment paper
- Roast in oven for 20 minutes until slightly browned on top. Remove from oven and allow to cool to room temperature.
- Cut tomatillos into quarters and place in food processor along with quartered onion and chopped jalapeno. Puree for 20-30 seconds until well pureed.
- Add cilantro, lime juice and salt. Pulse 4-6 times until cilantro is chopped.
- Taste and add additional salt if needed
- Be certain to wash sticky residue from tomatillos before roasting
- For a milder salsa, use just one jalapeno
- For a spicier salsa, add an additional jalapeno
- Store prepared salsa in the refrigerator for up to 2 weeks