Salsa Verde, often called Tomatillo Salsa, is surprisingly easy to make from scratch and so flavorful. Just a quick roast followed by a pulse in a food processor or blender. Making homemade Salsa Verde is so much fresher and brighter than store-bought.
Serve with tortilla chips for a snack or appetizer or use it as an ingredient in a variety of dishes like Green Chile Chicken Enchiladas. It makes a great topping for tacos, too!
What is Salsa Verde made of?
Tomatillos – They look like tomatoes except they are green-skinned and their flavor is quite different. They are more acidic tasting and less sweet. Tomatillos also have a thin husk that you’ll remove before using. Some of my other favorite tomatillo recipes are these Chicken Tamales and Pozole Verde.
Jalapeño Peppers – Removing the whites and seeds lowers the spice level in the salsa. You can leave them in if you want it spicier.
White Onion – The onion is used raw in the salsa, but if you prefer you can roast it with the tomatillos and jalapeños.
Garlic Cloves – The garlic is also used raw in the salsa verde, but you can also roast it, if you prefer.
Lime Juice – Fresh is preferred for best flavor and brightness.
Salt and Pepper
How to make Homemade Salsa Verde
Roast the Tomatillos and Jalapeño Peppers. While the oven preheats, line a baking sheet with foil for easy clean up and toss the tomatillos and jalapeños with oil. Then add to the prepared sheet and roast for about 10 minutes. You’ll want to give them a turn halfway through so they roast evenly.
Blend the Tomatillo Salsa. Once the roasted tomatillos and jalapeños have cooled, add to a food processor or blender along with the remaining ingredients. Pulse and scrape down the sides in between so everything gets well incorporated. Continue to pulse until the salsa is your preferred consistency.
Serve or Store. See storage tips, freezing instructions, and serving ideas below!
Storage, Make Ahead, and Freezing
Storage: Homemade salsa verde can be stored in an airtight container in the fridge for 1 week.
Make Ahead: Because it keeps for up to a week, you can make a batch in advance to enjoy all week long. You can also roast the tomatillos and jalapeños a day or two in advance and store in the fridge until ready to make the salsa.
Freezing: You can even freeze this green salsa! Just pour it into freezer bags, removing excess air the best you can, and then freeze for up to 2 months. Thaw in the fridge before using.
In addition to serving cold with chips, tomatillo salsa is great served hot! Try it for breakfast with chilaquiles, huevos rancheros, or even simple scrambled eggs!
You can also use it in any application that you would use regular salsa – tacos (fish tacos are a great choice!), burritos, or fajita bowls.
How to Pick Tomatillos
Tomatillos should be firm (but not completely hard). If they’re squishy, then they’re overripe. You can also peel back the husk to check the color – they should be bright green. Avoid any that seem shriveled up.
Unlike regular tomatoes, tomatillos can be stored in the fridge for a longer shelf life.
Recipe Notes and Tips
Lining the baking sheet with foil before roasting the tomatillos and peppers allows for easy clean up!
If you don’t have a food processor, you can also use a blender to puree the roasted tomatillo salsa.
As written, this salsa verde is a mild spice level. If you prefer more heat, you can leave the seeds in the jalapeños or even add an extra pepper.
When picking the tomatillos, try to choose ones that are about the same size so they roast evenly.
After pulsing, if the green salsa is too thick you can just stir in a tablespoon or two of water to thin it out.
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Kristin Maxwell is the creator and main recipe developer, writer, and photographer of Yellow Bliss Road. A self-taught cook and self-appointed foodie, she specializes in easy, flavorful and approachable recipes for any home cook.