Making Authentic Salsa Verde at home is a quick and easy process! This delicious green salsa is made with roasted tomatillos, peppers, onions, and cilantro. It’s the perfect topping for tacos, eggs, or for simmering with shredded chicken!
A PERFECT ROASTED TOMATILLO SAUCE
Salsa is my favorite condiment. It’s low in calories, adds a burst of fresh flavor, and is also a great way to add veggies and herbs to meals (more nutrients!).
Green salsa, or salsa verde, is my favorite to make at home. Store bought jars lack flavor or aren’t as spicy as I’d like. It takes very little hands-on time to make a large batch of this roasted tomatillo sauce.
It’s perfect for serving as an appetizer with chips, making salsa verde chicken, or dressing up tacos or taco salads.
Making condiments at home not only yields a fresher flavor, but also ensures they are free of any weird chemicals or flavor enhancers. It’s best to stick to the basics with our sauces!
Pick up some tomatillos, and add this salsa verde recipe to your Mexican food plans!
WHAT YOU’LL NEED
- Tomatillos (fresh, in the husk. The husks easily pull off to prepare them to roast.)
- Jalapenos or serrano peppers (adjust the desired heat by using more or less)
- Lime Juice
- Sea Salt
HOW TO MAKE SALSA VERDE
Step 1: Remove the tomatillos from the papery husks, and place on a baking sheet. Add the pepper onto the baking tray. If you’d like to reduce the heat of your salsa, remove the seeds and veins from the pepper prior to roasting it.
Step 2: Broil the vegetables for 5 minutes until charred, then flip them over to char the other sides.
Step 3: Add the roasted vegetables to a blender or food processor, along with fresh cilantro, onions, garlic, salt, and lime juice. Process until the desired texture is reached. Verde salsa is typically smoother than a red salsa, but not totally smooth.
Step 4: Taste the salsa, and adjust the salt, lime, and heat. Add more peppers if needed to make the salsa spicier, but remember that the heat of the pepper will intensify as the salsa cools.
HOW TO STORE & FREQUENTLY ASKED QUESTIONS
Store leftovers: Refrigerate leftovers in an air tight container for up to 7 days.
Can you freeze salsa verde? This salsa freezes well. Freeze salsa in an airtight container for up to 3 months, and then allow to defrost on the counter for about 2 hours prior to serving. I like to add fresh chopped cilantro to salsa that has been frozen to give it a fresh taste.
How long does salsa verde last? This salsa stays fresh in the refrigerator for about a week.
Is salsa verde spicy? Yes or no, you decide! That’s the beauty of making homemade salsa verde. If you prefer a more mild salsa, scrape the seeds and white pith out well before using the chile. The heat is concentrated in those parts of the chile. You can also add more or less chile to vary the heat.
Is green enchilada sauce the same as salsa verde? No, it is not. Enchilada sauces have a broth and a thickener. If you’re looking for a delicious green enchilada sauce, hop on over to this Pipian Verde recipe (also called green mole or pumpkin seed enchilada sauce).
WHAT TO DO WITH SALSA VERDE
- It’s the perfect dip for tortilla chips!
- Top tacos or burrito bowls with salsa verde.
- Use it as a spicy topping to add flavor to taco salads.
- It’s the perfect compliment to a cozy bowl of chili or a taco soup!
- Slow cook chicken or pork with salsa verde for a delicious shredded taco or enchilada filling.
- Use it as a green enchilada sauce – use verde sauce in place of enchilada sauce in this Vegetarian Enchilada Casserole.
OTHER HEALTHY Mexican SALSA RECIPES
- Mexican Cabbage Salsa (so good on fish tacos!)
- Mango Salsa (this pairs well with chicken, fish, or pork!)
- Avocado Jicama Salsa (crunchy, creamy, and spicy!)
- 1 1/2 pounds tomatillos
- 1 serrano pepper or jalapeno (use more or less, depending on desired heat)
- 1/2 cup yellow onion diced
- 1/2 cup cilantro chopped
- 1 clove garlic minced
- 1 teaspoon sea salt more or less, to taste
- 2 tablespoons lime juice fresh squeezed
- Preheat the oven to broil on high.
- Remove the tomatillos from the outer husk, and place on a baking tray. Add the pepper to the tray along with tomatillos.
- Roast the vegetables for about 5 minutes, until they have begun to char. Flip the vegetables, and cook the other sides for an additional 5 minutes.
- Place the roasted vegetables in a food processor bowl, along with onion, garlic, cilantro, salt and lime juice. Process until the desired texture is reached (not super smooth, but green salsa tends to be less chunky than red salsas).
- Taste the salsa, and adjust the salt and lime juice. Also test the salsa for heat. Remember that the oils from the peppers will continue to intensify as the salsa cools, so don't worry if it isn't as hot as you'd like it right away.
- Refrigerate salsa to cool or until ready to use.