Homemade Salsa Verde

Side view of a jar of salsa verde with a blue chip.

5 from 1 vote

Homemade Salsa Verde is a simple seven ingredient salsa. Roasting the tomatillos, jalapeño, and onion gives this salsa an amazing flavor. Serve it with chips, or add it to any Tex-Mex dish!

Course Appetizer, Side Dish

Cuisine Mexican

Keyword homemade salsa verde

Prep Time 10

Cook Time 15

Total Time 25

Servings servings (1/4 cup each)

Calories 25kcal

Author Sue Ringsdorf

Ingredients

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
kosher salt - to taste

Instructions

Prep tomatillos. Remove the husks from the tomatillos. Rinse them in water, and use a paper towel to remove the stickiness.
Broil veggies. Place the tomatillos, jalapeño, and chopped onion on a baking sheet lined with parchment paper. Broil (on high) in the oven for about 5 minutes, carefully turn the veggies over and broil again. Watch closely so that the veggies don’t burn. Some browning is good, but burnt is not! Let the veggies cool slightly.
1 1/4 pounds tomatillos, 1 large jalapeno, 1/4 cup onion
Combine. Combine all ingredients in a food processor – the roasted tomatillos, jalapeño, and onion, as well as the garlic, cilantro, lime juice, and salt. Pulse until well blended.
1 clove garlic, 1/3 cup cilantro, 1 medium lime, kosher salt
Cool. Pour the salsa into a bowl and refrigerate until cool.
Serve. Serve the freshly salsa with some chips of your choice. We like the blue chips! You can also add it to a variety of Tex-Mex dishes. See list below!

Notes

Storing: This salsa lasts at least a week in the refrigerator. Make your own today, and experience how much more flavor is in your homemade version.

Nutrition