This delicious salsa verde is made from roasted tomatillos and fresh chili peppers. It’s quick and easy to make and arguably the best green salsa you’ll ever taste.
Why this recipe works
If you indulge in taco nights or are looking for a great party appetizer, this salsa verde has you covered. Serve it up alongside some Carne Asada wrapped in a tortilla and Spanish Rice for a delicious weeknight meal.
You can easily adjust the level of heat with this recipe, spice it up a bit by adding an additional chili if that’s how you like it, or add a bit of sugar to tone it down.
Ingredients you will need
Get all measurements, ingredients, and instructions in the printable version at the end of this post.
Ingredient Info and Substitute Suggestions
PEPPER – Serrano chilis are available at most grocery stores. They are smaller and skinnier than jalapenos and are often hotter. You can use jalapenos if you can’t find serranos.
How to Make Salsa Verde
These step by step photos and instructions are here to help you visualize how to make this recipe. You can Jump to Recipe to get the printable version of this recipe, complete with measurements and instructions at the bottom.
- Turn broiler to 500° and line a cookie sheet with parchment paper.
- Place tomatillos and peppers on the cookie sheet and place under the boiler. Broil ONE minute and remove chilis, placing them in a blender or food processor.
- Return tomatillos to the oven and broil an additional 3 minutes, then turn them over and broil 5 more minutes. When they have changed from a vibrant green to a brownish-green and have some char on them, remove them from the oven.
- Add onion, garlic, cilantro, and salt to the blender or food processor, then add charred tomatillos.
- Blend for 1 minute. Taste a little, if it is too spicy, you can add a little sugar to calm it down a bit. Just add a little at a time. You don’t want a sweet salsa verde.
- Squeeze the lime over the salsa and stir to combine.
- Pour into a serving bowl and serve with tortilla chips or your favorite meal.
Frequently Asked Questions
Tomatillos are available in most grocery stores and will often be covered in a husk. Remove husks and wash well. These are slightly more acidic than tomatoes and give a hint of tartness.
Serrano chilis are available at most grocers. They are smaller and skinnier than jalapenos and are often hotter. You can use jalapenos if you can’t find serranos.
Store in an airtight container in the refrigerator for 5 to 10 days.
Green salsa has a hint of tartness from the tomatillos, lots of good spice from the serranos, and a nice freshness from the cilantro and lime juice.
We love a good salsa recipe, and this one certainly hit the mark! Now you can make your own restaurant-style green salsa at home.
More Salsa Recipes
- Salsa Fresca
- Mango Salsa
- Pineapple Salsa
- Tomatillo Onion Acovado Salsa
- Restaurant Style Salsa
- Halloween Eyeball Salsa
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Salsa Verde
IMPORTANT – There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!
Print It Pin It Rate ItIngredients
- 3 pounds tomatillos about 20 tomatillos, husked and rinsed
- 2-3 serrano peppers or jalapenos halved, seeds and pith removed
- 1 cup white onion diced and rinsed with cold water
- 2 cloves garlic minced
- 1 bunch cilantro rinsed well (use entire stem and leaves)
- 1 teaspoon salt
- 1 lime
- 1 teaspoon sugar optional
Things You’ll Need
- Blender or food processor
Before You Begin
- If you like a very spicy salsa, add an extra chili or two, for milder salsa just add one chili or a bit of sugar to make it a bit milder.
- I use white onion, but feel free to use yellow. I also recommend rinsing the onion after you have minced it to help get rid of some of the hot bitterness.
- Rinse your cilantro well, it can hide little bits of dirt. Use the entire stem along with the leaves. So much flavor from all of it!
Instructions
- Turn broiler to 500° and line a cookie sheet with parchment paper.
- Place tomatillos and peppers on the cookie sheet and place under the boiler. Broil ONE minute and remove chilis, placing them in a blender or food processor. Return tomatillos to the oven and broil an additional 3 minutes, then turn them over and broil 5 more minutes. When they have changed from a vibrant green to a brownish green and have some char on them, remove from the oven.
- Add onion, garlic, cilantro and salt to the blender, add charred tomatillos.
- Blend for 1 minute. Taste a little, if it is too spicy, you can add a little sugar to calm it down a bit. Just add a little at a time. You don’t want a sweet salsa verde.
- Squeeze the lime over the salsa and stir to combine.
- Pour into a serving bowl and serve with tortilla chips or your favorite meal.
Nutrition
This post originally appeared here on Jan 23, 2021.
Amanda Davis
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