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Homemade Salsa Verde (Tomatillo Salsa)

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!

Simple Homemade Salsa Verde | salsa verde recipes | paleo recipes | Whole30 recipes | meal prep recipes | Mexican recipes | perrysplate.com

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, enchiladasfajitas 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! ​​

  1. Preheat oven to 425°F (220°C)
  2. 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. 
  3. 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. 
  4. Add onion, lime juice, cilantro and puree until smooth.
  5. 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.

Simple Homemade Salsa Verde | salsa verde recipes | paleo recipes | Whole30 recipes | meal prep recipes | Mexican recipes | perrysplate.com

FAQs

Can I freeze salsa?

If this batch is too big for you to eat, the salsa freezes really well!

What is another name for salsa verde?

Salsa Verde literally means “green sauce” in Spanish.

Is all salsa verde spicy?

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

Whole30 Enchilada Sauce

Grilled Pineapple 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!)


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Simple Salsa Verde

Simple Salsa Verde

Yield: 4 cups
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes

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

  1. Preheat oven to 425 degrees F.
  2. 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.
  3. 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.
  4. 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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Katie

Wednesday 31st of August 2011

Hi There! SO happy to have found your blog ... it is beautiful!! :)

Denise

Sunday 28th of August 2011

Have been wanting to try salsa verde. These recipes look great!!

Denise @ Creative Kitchen

Maria

Thursday 25th of August 2011

Great ideas! I recently made roasted veggie enchiladas-they are my favorite!

Natalie

Thursday 25th of August 2011

Ann - Yes! As long as the salsa has been cooked (or at least most of it... like the tomatillos/tomatoes). The texture was slightly different, almost like it had separated a bit, but it tasted just as great.

Ann

Thursday 25th of August 2011

Beautiful peppers....I didn't realize that salsa freezes well. I'm always making too much!

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