A simple seven ingredient salsa. Roasting the tomatillos and jalapeño gives this salsa an amazing flavor. Serve it with chips, or add it to any Tex-Mex dish!
I recently updated my Grilled Chicken Burrito Bowls recipe, and decided to make a green salsa, instead of the standard salsa I normally go with. Roasting the tomatillos and jalapeño really gives this a nice flavor. We are huge Tex-Mex fans (hello, we’re from Texas) and when I’m not dreaming up a new spicy dish to share, we’re hanging out at one of the many Tex-Mex joints in the area.
Cinco de Mayo is also around the corner (heck yes!) and we’re going to be sampling ALL of the things – like spicy margaritas, quesadillas, fajitas, tacos, chips and salsa, and anything and everything. May 5th is kind of a mini birthday party around here, and cause for some serious celebration.
Can. Not. Wait. 😀
What are tomatillos?
Tomatillos are fruits that are native to Mexico. They are sometimes called husk tomatoes, and look like small green un-ripe tomatoes with a dry, leafy husk that wraps around the outside.
Tomatillos have a more acidic flavor than regular tomatoes, and are slightly less sweet. They are also more dense and less watery. Roasting them, as in this case, mellows out the acidity a bit, while still bringing out an amazing flavor. You can also eat them raw if preferred.
When you make the salsa verde, YOU decide the flavor combinations you want in your salsa.
- Roast the tomatillos or not.
- Add the spice level you like. Jalapeños, Serranos, or omit the hot peppers all together.
- Use a little bit of onion and garlic, or more.
- You either love cilantro or you hate it. Use whatever you like.
- Lime Juice – a big squeeze or just a little bit.
- Add salt plus additional spices, if preferred. Red pepper flakes and/or cumin would be good.
Are you heading to an outdoor party soon? Whip up some Salsa Verde and pour it into a pretty mason jar. Makes a terrific hostess gift!
This salsa lasts 5 – 7 days in the refrigerator. Make your own today, and experience how much more flavor is in your homemade version.
Kitchen Tools used for this recipe: (Affiliate Links)
Make this Tex-Mex recipe next: Beef and Bean Nachos
Please let know if you try this recipe. Be sure to comment and leave a review on the blog so I can see what you think. You can also like my Facebook Page, follow me on Pinterest, and catch me on Instagram.
Homemade Salsa Verde
- 1 1/4 pounds tomatillos – roasted
- 1 large jalapeno – roasted
- 1 clove garlic
- 1/4 cup onion
- 1/3 cup cilantro
- 1 medium lime – freshly squeezed
- salt – to taste
- Preheat oven to 425 degrees.
- Hull and rinse the tomatillos. Lay on prepared baking sheet lined with foil. Add jalapeno pepper to sheet, and bake for 15 – 17 minutes, or until veggies are slightly charred.
- Let cool slightly, and add to food processor. Add garlic, onion, cilantro, the juice from one lime, and kosher salt to taste. Pulse until smooth.
- Add water if needed for a thinner consistency.
- Refrigerate until cool, and then serve with chips.