Salsa Verde

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This easy Roasted Tomatillo Salsa Verde is tangy, smoky, and ready in just 15 minutes! Learn how to make this vibrant Mexican green salsa at home for the perfect dip or zesty topping for enchiladas and tacos.

Prep Time10

Cook Time15

Total Time25

Course: Snack

Cuisine: Mexican

Keyword: green salsa, salsa verde, tomatillo salsa

Diet: Vegan

Method: Blender/Food Processor, Oven

Servings:

Author: Meeta Arora

Ingredients

1 1/2 pounds Tomatillos husked
1 Jalapeno seeded if you want less heat
1/2 White Onion medium
3 cloves Garlic
1/2 cup Cilantro
1/2 Lime juiced
½ teaspoon Salt
¼ teaspoon Pepper optional
Water or Broth to thin if desired

US Customary - Metric

Instructions

Oven Method (my preference): Preheat the oven to 425°F. Remove the husks from the tomatillos and wash them thoroughly. Cut the tomatillos in half. Peel and cut the onion into large pieces. Cut the jalapeno in half vertically. Place them all, along with garlic, on a baking sheet.
Roast in the oven for about 15 minutes until the vegetables start to brown and become soft. If you prefer, you can instead broil for 10 minutes.
Boil Method: To a large pot, add the tomatillos, jalapeños, onion, and garlic. Add water to cover them. Bring to a boil, then reduce the heat to low. Cover and simmer for about 8 minutes until the tomatillos and peppers are soft and become a dull green color.
Transfer everything to a large blender or food processor. Add the cilantro, lime juice, salt, and pepper. Then process until slightly chunky for the best texture.
Enjoy it with your favorite chips and veggies, or add it to your favorite recipe to bump up the flavor!

Notes

Reduce heat: Remove the seeds and ribs from the jalapeno before adding it to your salsa.

Adjust consistency: If you want to thin out your salsa, you can easily add water or broth until it is your desired thickness.

Make it creamy: Add an avocado or ¼ cup of sour cream to your salsa for extra creaminess.

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