This salsa verde recipe is crisp, tangy, spicy, and so irresistibly good! Salsa verde is tomatillo salsa, made with fresh green tomatillos instead of tomatoes. It’s easy to make to your liking at home, and it’s just so delicious. Here’s how to make this delightful green salsa!

A white bowl of salsa verde with a bowl of chips in the background.

Table of Contents

The Story Behind the Recipe

I’ve always been a fan of Mexican salsa verde – you know, that green, tangy, incredible salsa? But I don’t know that I could consider myself a true fan because, truthfully, I had no idea what went into it. I’ll be honest – I thought it was probably green tomatoes.

So it was a bit of an epiphany when I received a bunch of tomatillos in my CSA box and I thought, gee, those might make a nice salsa. A little bit of research, and I forehead-bopped. It’s not green tomatoes that make up salsa verde, sillyhead! It’s freakin’ tomatillos!

I also discovered pretty quickly that tomatillo salsa is kind of more of a method than a recipe. And it is SO easy to make, guys! Seriously. So. Easy.

Salsa Verde Ingredients

  • Tomatillos – You’ll want a pound. Remove the husks and rinse them.
  • Jalapeño peppers – You can also go with another, milder pepper like anaheim or poblano.
  • Garlic
  • Onion – I like a sweet onion for crisp oniony taste that’s not overpowering.
  • Salt

Adaptations/Variations

  • Zip it up (and add to the green) by adding a handful of fresh chopped cilantro.
  • A pinch of cumin adds a bit of smoky flavor.
  • Chopped cucumber adds a crisp, interesting bite.
  • Add diced ripe avocado for avocado salsa verde.

How to Make Salsa Verde

Here’s what you do: You throw the peeled tomatillos and a pepper or two of your choice on a cookie sheet and place them under the broiler until most of the sides are black.

Two side-by-side images showing tomatillos and peppers on a baking pan before and after roasting.

Peel the skin off the pepper, then throw the whole lot in a food processor along with a clove of garlic and a pinch of salt.

Add to a bowl, stir in some chopped onion and maybe some lime juice or cilantro, and voila! Salsa verde!

How to Make Salsa Verde | Kitchen Treaty

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How to Make Salsa Verde

Prep: 10 minutes
Total: 10 minutes
Author: Kare
Yield: 8
Tangy, full-of-flavor salsa verde is so easy to make! I find it to be more of a method than a recipe … start with the base ingredients, then play around and make it your own!

Ingredients

  • 1 pound tomatillos (husks removed and rinsed)
  • 1 – 2 jalapeno peppers (can also use poblano or anaheim)
  • 1 medium clove garlic (peeled)
  • 1/2 small sweet onion (about 1/2 cup; walla walla, vidalia, or another sweet onion will work)
  • Pinch kosher salt (plus more to taste)

Optional additions

  • 2 tablespoons lime juice
  • Handful chopped fresh cilantro
  • Pinch ground cumin

Instructions

  • Place tomatillos and peppers on a baking sheet and broil on high, turning occasionally, until charred black on most sides, about 5 – 7 minutes. Remove from heat and as soon as the peppers are cool to the touch, peel the pepper and remove the stem. You may also want to remove some of the seeds depending on your pepper and the level of heat you prefer.
  • Scrape roasted tomatillos, peeled peppers, and any flavorful juices into a food processor. Add garlic. Whir until pureed.
  • Pour into a medium bowl and stir on the onion and any other optional additions. Add a pinch of salt and taste; add more salt if desired.
  • Keeps refrigerated in an airtight container for 3-4 days.

Nutrition Facts

Serving: 2tablespoons, Calories: 22kcal, Carbohydrates: 4g, Protein: 1g, Fat: 1g, Saturated Fat: 0.1g, Polyunsaturated Fat: 0.2g, Monounsaturated Fat: 0.1g, Sodium: 1mg, Potassium: 170mg, Fiber: 1g, Sugar: 3g, Vitamin A: 84IU, Vitamin C: 9mg, Calcium: 7mg, Iron: 0.4mg

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