The Best Homemade Salsa Verde
Salsa Verde, or ‘green sauce’ is a classic Mexican salsa that goes great on tacos, burritos, or even as just a dip, and is so easy to make. If you’re looking for something different for your next get together, whip up a batch of this homemade salsa verde and you’ll be the talk of the party!
I also put this salsa on a cheeseburger and it was delicious! There are a couple of different ways to prepare salsa verde. You can boil the ingredients then blend them; roast the ingredients then blend them; or blend the ingredients raw. I chose to roast the ingredients and then blend them as I love the way roasted vegetables taste. My recipe also yields a chunkier salsa, but you could make yours a bit smoother if that is what you desire.
Salsa verde is a staple in Mexican cuisine, based on tomatillos and spicy green chilis. The tomatillo, or Mexican husk tomato, is a small, green, spherical fruit with a husk surrounding it. It is native to Central America and Mexico, but is now widely cultivated in the US. Although salsa verde is traditionally made with tomatillos, you can also use regular green tomatoes.
Ingredients
- Tomatillos– small, green tomatoes in a husk. Sold at most major grocery stores. You can also use regular, green tomatoes.
- Poblano– a tasty, slightly spicy pepper that imparts a smoky flavor.
- Jalapeno or serrano pepper– serranos are a bit hotter than jalapenos. I used serrano pepper because this is what I planted in my garden.
- White onion– for a slightly sweet, mild flavor.
- Cilantro– adds a slightly citrusy and peppery flavor.
- Lime juice– for just a bit of tanginess and flavor.
- Salt– brings out the flavors.
- Olive oil– just a little to roast the vegetables in.
Let’s Make This
Believe me when I say this recipe is very easy to make. We are just chopping the vegetables, roasting them, then blending them. Couldn’t get much easier. First, you’ll want to remove the husks from the tomatillos. Next, you’ll chop up all the vegetables.
Then, you’ll saute the vegetables, minus the cilantro. They will get mushy.
Add them into the blender along with the cilantro and blend until fully incorporated. This salsa is a bit chunky.
And there you have your Salsa Verde, ready to top your next burger, add to tacos or burritos, or even chips and cheese. So simple yet so delicious. A perfect summer dip! This goes wonderfully on my Carnitas tacos along with my Homemade Guacamole, and I even added it to a simple sauce I make to put on my salmon. So delicious!
Other Recipes to Try
Recipe Notes
You can store salsa verde in the refrigerator in an air tight container for up to four days, for freshest results.
No, due to the high water content, I do not recommend freezing salsa verde.
The Best Homemade Salsa Verde
Ingredients
- 4 tomatillos
- 1/2 cup white onion, chopped
- 1 poblano, chopped
- 1 serrano pepper, chopped
- 1/2 cup cilantro
- 1 tbsp lime juice
- 1/4 tsp salt
- 1 tbsp olive oil
Instructions
- Remove the husks from the tomatillos and rinse them under warm water to remove the sticky residue.
- Chop all of the vegetables.
- Add 1 tbsp olive oil to a large saute pan. Add the chopped vegetables to the pan.
- Saute vegetables until soft. The tomatillos will become very soft. Be sure to stir the vegetables around frequently so they do not stick too much to the pan. Scrape up the bits from the bottom of the pan. These have a lot of flavor in them.
- Once the vegetables are soft and you can see some charring, turn the heat off and remove the pan. You may want to let it cool just a bit before you add them to the food processor.
- Add the vegetables, cilantro, lime juice and salt into the food process. Let run for about 30 seconds, or until all the vegetables are blended. This will be a chunky salsa, but you don't want really large pieces.
- Chill for 30 minutes to let the flavors blend.
Notes
Nutrition
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