This salsa verde is loaded up with fresh tomatillos for a homemade authentic salsa that is so much better than the kind from the store! It is such a light and fresh salsa with just the right amount of lime that compliments the cilantro flavor and the heat of the jalapeno, just perfect! Pair it with chips, add it to dip, or use it to top off some of your favorite burritos, tacos, and more!
Authentic Salsa Verde Recipe
I might go as far as to say that this salsa verde recipe is actually perfect. It has a fantastic blend of flavors from the tomatillos and other tasty veggies.
The other bonus is that the consistency is just right for all of the youngsters in your household to thoroughly enjoy this salsa verde without seeing big chunks of what it's made of. We love sneaking in the 'good stuff'...it's much easier when what you give them isn't green, though!
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🥘 Salsa Verde Ingredients
This salsa verde is packed with veggies! Make sure you are using ones that are fresh for the best flavor!
- Tomatillos - 1 pound of tomatillos with the husk removed.
- Garlic - 3 cloves of garlic, unpeeled.
- Jalapeno - ½ of a jalapeno.
- Onion - ¼ cup of white onion.
- Cilantro - ¼ cup of fresh cilantro, chopped.
- Lime Juice - 2 tablespoons of lime juice, plus the pulp. I highly recommend using juice from fresh limes rather than bottled juice.
- Salt - ½ teaspoon of coarse salt.
*Be sure to see the free printable recipe card below for ingredients, exact amounts & instructions with tips!*
🔪 How To Make Salsa Verde
This simple recipe can be done in a couple of different ways. Choose to roast, grill, or serve the salsa raw. My preference is for the raw version. Grilled salsa verde is my second choice.
Depending on the method used, you will need a cutting board, a knife, a baking sheet or grill, and a food processor or blender.
This recipe will make 6 servings of amazingly delicious salsa verde!
Method 1 Roasted
- Arrange. Arrange the sliced vegetable skin side up (1 pound of tomatillos, 3 cloves of garlic, ½ jalapeno, and ¼ cup of white onion) on a parchment paper lined baking sheet. *Make sure that the sliced vegetables are roughly the same size to roast them evenly, and leave the garlic cloves unpeeled.
- Broil. Set your oven to broil (on high, if you have that option) and broil the vegetables for about 8 minutes. They should have a nice charred and blistered appearance when ready to remove from the oven. *Remove vegetables that are done before the others, if necessary.
- Proceed. Continue to the "blend" stage when all veggies are done being roasted.
Method 2 Grilled
If you are already grilling, this is a great way to get that roasted flavor!
- Place. Place quartered or halved vegetables (1 pound of tomatillos, 3 cloves of garlic, ½ jalapeno, and ¼ cup of white onion) on the grill directly.
- Char. Continue cooking until the veggies develop a nice char.
- Proceed. Remove from the grill and continue to the "blend" stage.
If you have a smoker, place your vegetables on a piece of aluminum foil and let the vegetables smoke for about an hour. Your tomatillo skins will practically peel off entirely when the vegetables are done.
Blend
- Peel. Peel the 3 cloves of raw, roasted, or grilled garlic.
- Blend. Combine all of the ingredients (1 pound of tomatillos, 3 cloves of garlic, ½ jalapeno, ¼ cup of white onion, ¼ cup of cilantro, 2 tablespoons of lime juice, and ½ teaspoon of salt) in your food processor or blender, blitz until roughly chopped or blend until smooth, depending on your preferences.
- Adjust. Taste and add more lime juice or salt, if needed (to taste).
- Serve. Let cool and serve immediately.
This salsa verde is perfect for pairing with some air fryer tortilla chips! Of course, it is a great addition to your taco bar, a chicken burrito bowl, and more! Enjoy!
💭 Angela's Pro Tips & Recipe Notes
- If you use the smoker option, your onion will have a more subtle flavor so you may want to use a whole onion to smoke. Begin blending with a quarter of your onion at a time.
- We frequently skip roasting the vegetables and serve this in a raw version. It is equally wonderful!
- If roasting your veggies, try to chop them all the same size (and buy tomatillos that are similar in size). This will help them to cook evenly.
🥡 Storing
Keep your salsa verde stored in the refrigerator in a sealed or covered container for up to 1 week.
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❓ Recipe FAQs
Tomatillos are the key ingredient in salsa verde and are what makes it green! Typically, the tomatillos are combined with some onion, jalapeno, cilantro, and lime. Of course, you can tweak this and add in some extra ingredients as well (I love the addition of garlic in this recipe!)
Traditional salsa is red in color (this is due to the main ingredient being tomatoes), while salsa verde is green (because of the tomatillos). They are both super tasty, though!
It depends on the recipe. It can be spicy due to the jalapenos. However, you can easily remove the seeds from the pepper or just omit them altogether.
🌮 Taco Night Essentials
- Ground Beef Taco Meat - Tasty taco meat that can be added to tacos, burritos, burrito bowls, and more!
- Homemade Flour Tortillas - Soft homemade flour tortillas are so much better than the store-bought version!
- Pico de Gallo - A classic Mexican condiment that belongs on every taco bar!
- Slow Cooker Pork Carnitas - Tender and flavorful pork carnitas are a great protein choice for tacos!
- Taco Seasoning Mix - This homemade taco seasoning is packed with flavor!
- Creamy Guacamole - This creamy guacamole is so delicious that you'll be adding it to everything!
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📖 Recipe Card
Salsa Verde
Ingredients
- 1 lb tomatillos (husk removed)
- 3 cloves garlic (unpeeled)
- ½ jalapeno
- ¼ cup white or yellow onion
- ¼ cup cilantro (fresh, chopped)
- 2 tablespoon lime juice (plus pulp)
- ½ teaspoon coarse salt
(Note: 2x or 3x only changes the ingredient list)
Instructions
Roasted Method
- Arrange the sliced vegetable skin side up on it on a parchment paper lined baking sheet.
- Make sure that the sliced vegetables are roughly the same size to roast them evenly, and leave the garlic cloves unpeeled.
- Set your oven to broil (on high, if you have that option) and broil the vegetables for about 8 minutes. They should have a nice charred and blistered appearance when ready to remove from the oven.
- Remove vegetables that are done before the others, if necessary.
- Continue to the "blend" stage when all veggies are done being roasted.
Blend
- Peel the raw, roasted or grilled garlic cloves.
- Combine all of the ingredients in your food processor or blender, blitz until rough chopped or blend until smooth, depending on your preferences.
- Taste and add more lime juice or salt, if needed.
- Refrigerate the salsa verde once cooled, or serve immediately. Enjoy!
Notes
- If you use the smoker option, your onion will have a more subtle flavor so you may want to use a whole onion to smoke. Begin blending with a quarter of your onion at a time.
- We frequently skip roasting the vegetables and serve this in a raw version. It is equally wonderful!
- If roasting your veggies, try to chop them all the same size (and buy tomatillos that are similar in size). This will help them to cook evenly.
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