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Fresh, zesty, and ready in under 30 minutes, this homemade Salsa Verde packs a punch of flavor with just a few simple ingredients. Roasting the tomatillos and jalapeños brings out a deeper, richer taste that takes this classic green salsa to the next level.
If you love this, you might also want to try my Restaurant-Style Salsa or Easy Pico de Gallo!
Why I Love This Recipe
- Simple Ingredients – Only 8 ingredients, most of which you probably already have.
- Incredible Flavor – Roasting adds an incredible depth of flavor.
- Customizable – You can adjust the spice level to your taste.
- So Many Uses – It’s super versatile! This recipe is perfect for tacos, enchiladas, or just scooping up with chips.
RECIPE WALK-THROUGH
Before You Begin
Assemble and prep all of your ingredients.
- Tomatillos: Look for ones that are firm and bright green, with tight husks. Choosing similar sizes helps them roast evenly.
- Jalapenos: Removing the seeds keeps the heat mild. For a spicier salsa, leave the seeds in or add an extra pepper.
- Cilantro: Remove stems for a smoother texture and fresher taste.
How To Make Tomatillo Salsa
See the recipe card below for full, detailed instructions
- Preheat your oven to 400°F and line a baking sheet with nonstick aluminum foil.
- Toss halved tomatillos and sliced jalapenos in olive oil, coating well.
- Roast on the baking sheet for 10 minutes, turning halfway through, until softened and slightly charred.
- Let the roasted vegetables cool for about five minutes.
- In a food processor, combine the roasted tomatillos and peppers with onion, garlic, cilantro, salt, pepper, and lime juice.
- Pulse until you reach your desired consistency, scraping down the sides as needed.
Frequently Asked Questions
Can I use a blender instead of a food processor?
Yes! A blender works perfectly if you don’t have a food processor.
How can I make Salsa Verde spicier?
Leave the seeds in the jalapenos or add an extra pepper to increase the heat.
Can I use bottled lime juice?
Fresh lime juice is best for flavor, but bottled can work in a pinch.
Is Salsa Verde supposed to be served warm or cold?
It’s typically served at room temperature or chilled, but you can warm it slightly if using it as a sauce.
Serving Suggestions
Serve Salsa Verde with tortilla chips, over grilled chicken, in tacos, or spooned onto eggs.
To make it even zestier, add a pinch of cumin or a handful of avocado for a creamy twist.
For kids or sensitive palates, ensure all pepper seeds are removed and consider adding a little extra lime juice for a tangier flavor.
Storage Tips
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.
Recipe Tips
- If your salsa turns out too thick, just stir in a tablespoon or two of water to thin it.
- Always taste and adjust salt and lime juice after blending.
- For a chunkier salsa, pulse fewer times; for a smoother salsa, blend a little longer.
More Mexican Recipes to Love
- How to Make Authentic Mexican Rice
- Mexican Sopes Recipe
- Slow Cooker Red Chile Beef
- Carne Asada Street Tacos
- Chicken Tostada Recipe
Salsa Verde/Tomatillo Salsa
Ingredients
- 1 pound tomatillos – husked and sliced in half
- 2 jalapeno peppers sliced with seeds removed
- 2 tablespoons olive oil
- 1 cup white onion chopped
- 2 cloves garlic minced
- ½ cup cilantro stems removed and chopped
- 1 teaspoon salt
- ½ teaspoon pepper
- ½ lime, juiced (about 2 tablespoons)
Instructions
- Preheat the oven to 400 degrees and line a baking sheet with nonstick aluminum foil.
- In a medium sized bowl, toss the prepared tomatillos and jalapeno peppers in the oil until fully coated.
- Spread the tomatillos and peppers out on the prepared baking sheet and cook in the preheated oven for 10 minutes, turning once halfway through cooking time.
- Remove the roasted tomatillos and peppers and allow to cool for five minutes before proceeding.
- When the tomatillos and peppers have cooled, place them in the food processor with the onion, garlic, cilantro leaves, salt, pepper and lime juice.
- Pulse, scraping the sides of the food processor often until desired consistency is reached.
Notes
- 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 salsa is too thick you can just stir in a tablespoon or two of water to thin it out.
Nutrition
Nutritional Disclaimer Kristin Maxwell of “Yellow Bliss Road” is not a dietician or nutritionist, and any nutritional information shared is an estimate. For accurate calorie counts and other nutritional values, we recommend running the ingredients through your preferred online nutritional calculator. Calories and other nutritional values can vary depending on which brands were used.
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