This Salsa Verde Recipe is my favorite, with tangy tomatillos, vibrant color, and a smoky kick from broiling. Grab chips because you’ll need them!
author’s note
My Tried-and-True Salsa Verde (Years in the Making!)!
I’ve been making Salsa Verde Chicken and Salsa Verde Chicken Soup for years, and over time I’ve gone back and forth between using store-bought salsa and homemade, depending on how hectic life gets. But honestly? Homemade wins every time.
I’ve been tweaking this recipe for years and can’t believe I’m just now sharing it! It’s packed with flavor, and every time I set it out, my kids somehow manage to demolish an entire bag of chips in one sitting. It’s always a hit, and if you’re anything like me, go ahead and make a double batch because you’ll want it on hand all week long.
Quick Tip
Tomatillos look like green tomatoes with husks but are tart, slightly sweet, and not juicy. Remove the husk, rinse off the sticky coating, and use as directed.
Salsa Verde Recipe FAQs
Verde’ means green, and the base is typically made with tomatillos. Salsa (red salsa) is made from tomatoes.
I’d rate this recipe as medium spicy, though it all depends on the jalapeños used—there can be a significant variation in heat from pepper to pepper.
Tomatillos are small, green fruits that look like green tomatoes, but they’re not related. With a dry husk and tart, slightly fruity taste, they’re perfect for our cilantro salsa verde. Though technically fruits, they have a savory flavor.
How To Make This Salsa Verde Recipe
- Broil: Char jalapeños and tomatillos under the broiler for a smoky flavor.
- Blend: Add to a blender with remaining ingredients and pulse to desired texture.
- Taste: Adjust seasonings to your liking.
- Chill: Sauce thickens as it chills, so let it sit in the fridge before serving.
Recipe Tips
- Tomatillos: Use ones that are similar in size and firm but not hard or squishy. Avoid loose, shriveled, or discolored husks.
- Heat level: For less heat, remove seeds and ribs from the jalapeños or use less. For more heat, keep them in. The jalapeños balance the natural sweetness of tomatillos.
- No cilantro? Skip it and add more lime juice instead.
Storage
Freezing Leftovers
Store leftovers in an airtight container (we like to use Mason jars) and seal the top. Keep in the fridge for 4-7 days. (If a film begins to develop on the top or it smells off, you’ll know it’s not longer good to use.)
Freeze extra salsa by placing it in freezer-safe plastic bags. Thaw overnight in the fridge.
We haven’t personally tried canning this salsa, but check out this great resource by Heartbeet Kitchen for more information.
Enjoy This Salsa Verde In:
Easy Salsa Verde Recipe
Video
Equipment
- Sheet pan (15" x 10")
- Food processor or blender
Ingredients
- 1-1/2 pounds tomatillos 9 to 12 tomatillos, see note 1
- 1 to 2 small jalapeños see note 2
- 1/2 cup coarsely chopped yellow onion or white onion
- 1/2 cup coarsely chopped cilantro
- Salt and pepper
- 1/2 teaspoon ground cumin
- 1 teaspoon granulated sugar optional
- 1 tablespoon chopped garlic about 2 to 3 cloves
- 1-1/2 teaspoons white wine vinegar
- 1 to 2 limes
Instructions
- Place oven rack about 4 inches below the heat source and preheat broil to high. Prep tomatillos (see note 1) and add them along with jalapeños (see note 2) to a sheet pan. Broil for 5 minutes or until blackened and beginning to blister. Remove sheet pan and use tongs to carefully flip the tomatillos and jalapeños. Broil another 3–5 minutes or until thoroughly blistered and nicely charred black.
- Meanwhile, in a large food processor or blender, add all the other ingredients, seasoning to taste with salt and pepper (I add 1-1/4 teaspoon salt and 1/2 teaspoon pepper). Add 2–4 tablespoons fresh lime juice (start with less and add more to taste). Pulse 15–20 seconds to break down.
- Add charred tomatillos and jalapeños to food processor/blender. Pulse until mixture is mostly smooth with no large chunks. Scrape the sides as needed. Taste and add any extra lime juice, salt, and/or pepper as needed until flavors are vibrant. It will seem a bit thin at first—this is normal. Allow time for the sauce to chill; it thickens in the fridge.
- Transfer salsa verde to an airtight container and refrigerate for at least 1 hour. Enjoy with chips or in your favorite dishes!
Recipe Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
