Looking to make green salsa at at home? Look no further than this easy salsa verde tutorial using 7 simple ingredients and ready in 20 minutes.
I don’t have many regrets in life but I recently discovered one: not planting tomatillos in our summer garden. I know, NBD but I REALLY love green salsa (aka salsa verde) and with the abundance of jalapenos we have coming in I’m sad that my default is now regular red salsa. Don’t get me wrong, I love salsa of all types (no discrimination here) but if I had to choose I would always pick green salsa. But now I know for next year, tomatillos are getting planted!
Also fun fact, tomatillos must be planted in twos as they aren’t self-pollinators and require a pair to pollinate! So looks like next year we’ll probably be adding in another garden bed. Plenty more salsa verde to come!
Ingredients in Salsa Verde
Green salsa aka salsa verde is actually fairly straightforward to make. The most important step is roasting the tomatillos and jalapenos. The rest comes together in the blender or food processor.
Tomatillos – the star of the show! Most grocery stores carry tomatillos but if you’re having trouble finding them, most Mexican or South American grocery stores have them. Reminder to remove the husks before roasting.
Jalapeno Peppers – you can also sub serrano peppers which have a bit more kick but I like jalapenos (and also have an abundance of them growing in the garden). Feel free to seed them if you don’t like your green salsa super spicy. You can also use just 1 instead of 2.
Fresh Garlic – two cloves, peeled.
Cilantro – You can skip if you don’t like the taste of cilantro but it is important if you want that authentic salsa verde flavor.
White onion – roughly half of a large one but feel free to eye ball it.
Lime juice – I like the citrus kick of lime and use the juice from 1 full lime. For even more lime flavor you can zest your lime as well.
Salt – don’t skimp on the salt! It’s crucial.
How to Make Green Salsa
STEP 1: Preheat oven to 450 degrees F. Spread tomatillos and jalapeños out on a lined baking sheet for 15 minutes or until tomatillos start to brown on top and are cooked through. Remove tomatillos and jalapeños from the oven and allow to cool slightly.
STEP 2: Chop tomatillos in half and remove top stems from jalapeños. Add tomatillos and jalapeños to a blender or food processor. Top with garlic, cilantro, onion, lime juice, and salt and pulse the mixture until it reaches your desired consistency. If too thick feel free to add in a few tablespoons of water.
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STEP 3: Serve with tortilla chips, veggies or top onto burritos or bowls.
How to Use Salsa Verde
How to Store Green Salsa
This green salsa stores easily in the fridge for up to 1 week. Just store in an airtight container or mason jar to ensure no air can enter. You can also freeze this salsa verde if you make extra and want to save for a future occasion. Just remove from the freezer the night before and let thaw completely on the counter.
How to Make Green Salsa (Salsa Verde)
Looking to make green salsa at at home? Look no further than this easy salsa verde tutorial using 8 simple ingredients and ready in 20 minutes
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes
- Yield: 2 cups salsa 1x
- Category: appetizer
- Method: blend
- Cuisine: Mexican
- Diet: Vegan
- 1 pound fresh tomatillos, husks removed
- 1–2 jalapeno peppers*
- 2 cloves garlic, peeled
- 1/2 cup fresh cilantro leaves
- 1/2 large white onion, roughly chopped
- juice, 1 lime
- 1 tsp salt
- Preheat oven to 450 degrees F.
- Spread tomatillos and jalapeños out on a lined baking sheet for 15 minutes or until tomatillos start to brown on top and are cooked through.
- Remove tomatillos and jalapeños from the oven and allow to cool slightly. Chop tomatillos in half and remove top stems from jalapeños.
- Add tomatillos and jalapeños to a blender or food processor. Top with garlic, cilantro, onion, lime juice, and salt and pulse the mixture until it reaches your desired consistency. If too thick feel free to add in a few tablespoons of water.
- Taste and season with extra salt, lime juice or cilantro, if needed.
- Serve with tortilla chips, veggies or top onto burritos or bowls.
- Store in an airtight container or jar in the refrigerator for up to 1 week.
*If you don’t like spicy I recommend seeding your jalapeños before roasting but this salsa verde does taste best with a little heat! Feel free to use just 1 rather than 2.
Keywords: salsa verde, how to make green salsa, green salsa
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