Homemade Salsa Verde with Tomatillos is super easy to make and you can use it in SO many ways! This Mexican green salsa is made with roasted tomatillos, chile peppers, lime juice, cilantro, and onion. It even freezes well!
What is salsa verde?
Salsa Verde originated from Mexico and is a green salsa, usually tomatillo based. It is usually used as a chip dip or on tacos, enchiladas, fajitas and nachos!
If you’ve never tried tomatillos, you definitely should. They look like little green tomatoes wrapped in a papery husk and have a tart, citrusy flavor. I’m not a fan of eating them raw, but after a good roasting, they make a fantastic salsa.
Ingredients
- Fresh tomatillos, husks removed
- Poblano peppers or jalapeno peppers, halved and seeded (optional)
- Garlic cloves (Peeled)
- Avocado oil
- Onion (Chopped)
- Fresh lime juice
- Fresh cilantro (Chopped)
- Salt and pepper to taste
How to make green salsa
Here’s a simple tomatillo green-chili salsa recipe for you. If you don’t want to turn your oven on, feel free to grill the tomatillos and the peppers outside!
- Preheat oven to 425°F (220°C)
- Rinse tomatillos to remove their sticky coating and place them on a rimmed sheet pan with the pepper halves (if using) and the whole garlic cloves. Drizzle with the oil, tossing to coat, and roast for about 30 minutes until the tomatillos and peppers have black spots.
- Remove the blackened skin from the peppers and transfer roasted vegetables and any juices from the pan to a blender of food processor. Pulse until chunky.
- Add onion, lime juice, cilantro and puree until smooth.
- Add salt and pepper to taste.
Top Tips
If you don’t want it too spicy, reduce the number of peppers you add and remove all of the seeds. If you want it more spicy, leave more seeds.
You can also grill the vegetables instead of roasting them. Just put the garlic cloves in a wad of foil to avoid burning them.
Roasted Tomatillo Salsa Uses
Salsa verde is great with pretty much anything that goes well with regular roasted tomato salsa! These recipes would be great with this salsa.
FAQs
If this batch is too big for you to eat, the salsa freezes really well!
Salsa Verde literally means “green sauce” in Spanish.
It doesn’t have to be! I love a bit of bite in my salsas, but if you want to keep it mild, you can either leave out the chilis or de-seed them.
Perry’s Plates Salsa and Sauce Recipes
Grilled Pineapple and Jalapeno Salsa
Roasted Tomato Salsa (Chevy’s Copycat)
Vegan Roasted Red Pepper Sauce (with Cashews)
Two Homemade BBQ Sauces (Whole30 and Low-Carb Options)
Balsamic Roasted Tomato Sauce (to Freeze!)
If you make one of my recipes, be sure to post it on social media and tag me at @perrysplate or #perrysplate so I can send you some love!
Simple Salsa Verde
Store bought salsa verde is pretty great, but I love the freshness from home-roasted tomatillos!
Ingredients
- 1 1/2 - 2 lbs fresh tomatillos, husks removed
- 2-3 poblano peppers or jalapeno peppers, halved and seeded (optional)
- 3 whole garlic cloves, peeled
- 2 Tablespoons avocado oil
- 1/2 cup chopped onion
- 1 Tablespoon fresh lime juice
- 1 cup chopped fresh cilantro
- salt and pepper to taste
Instructions
- Preheat oven to 425 degrees F.
- Rinse tomatillos to remove their sticky coating and place them on a rimmed sheet pan with the pepper halves (if using) and the whole garlic cloves. Drizzle with the oil, tossing to coat, and roast for about 30 minutes until the tomatillos and peppers have black spots.
- Remove the blackened skin from the peppers and transfer roasted vegetables and any juices from the pan to a blender of food processor. Pulse until chunky.
- Add onion, lime juice, cilantro and puree until smooth. Add salt and pepper to taste.
Notes
Nat's Notes:
1. If you don't want it too spicy, reduce the number of peppers you add and remove all of the seeds. If you want it more spicy, leave more seeds.
2. You can also grill the vegetables instead of roasting them. Just put the garlic cloves in a wad of foil so they don't feel left out.
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