This fresh, zippy Salsa Verde Recipe is your new secret weapon for bringing vibrant, tangy flavor to anything and everything! Made with charred tomatillos, chili pepper, and fragrant cilantro, it’s the ultimate homemade salsa—guaranteed to impress at parties or simply upgrade your weeknight meals.
Why You’ll Love This Recipe
- Authentic Flavor: Roasting fresh tomatillos, garlic, and chilies gives this Salsa Verde Recipe its unmistakable depth and brightness.
- Ready in Minutes: You’ll go from prepping to scooping in just about 20 minutes, making it a weeknight hero or last-minute party savior.
- Naturally Vegan & Gluten-Free: This recipe is a crowd-pleaser for nearly every diet—no modifications required!
- So Versatile: Spoon it over tacos, drizzle on grilled meat, dip with chips, or swirl into your next pot of soup—the possibilities never end.
Ingredients You’ll Need
The magic of this Salsa Verde Recipe is how a short, simple list of ingredients transforms into something bold and irresistibly fresh. Each item brings its own punch—don’t skip a thing for the best flavor!
- Tomatillos (1 pound, about 12 medium): The star of the show! These green cousins of the tomato bring a tart, citrusy brightness that defines salsa verde. Always husk and rinse them before using.
- Garlic (3 cloves, peeled and smashed): Roasting the cloves adds a mellow rather than sharp garlic flavor, giving your salsa delicious depth.
- Serrano or Jalapeño Pepper (1 medium, halved and seeded): Choose either for heat; serrano has a little more kick, so use jalapeño for a milder version.
- White Onion (½ cup, diced): Adds crunch and that unmistakable savory bite—rinsing it first removes any harshness.
- Fresh Cilantro (½ cup, chopped): Gives your salsa verde its beautiful green hue and unmistakable freshness—use both leaves and tender stems for the best result.
- Kosher Salt (1 teaspoon): Absolutely crucial for bringing out all the tangy, bright flavors.
- Water (2 tablespoons): Helps blend everything together for the perfect scoopable consistency.
Variations
This Salsa Verde Recipe is endlessly adaptable—let your taste buds and pantry guide you. With just a few swaps or creative twists, you can make it just right for your mood, heat tolerance, or the ingredients you have on hand.
- Roasted Veggie Version: Add a quartered poblano pepper or a few green onions to the baking sheet before broiling for smoky undertones and extra complexity.
- Avocado Salsa Verde: Toss in half a ripe avocado when blending for a creamy, luscious twist—perfect for tacos or as a dip.
- No-Broil Shortcut: In a pinch, skip broiling and use all raw ingredients for a bright, lighter-style salsa (just note the flavor will be grassier and sharper).
- Spicy or Mild: Adjust the type or amount of chili to amp up the heat or keep it family-friendly—swap more jalapeño for mild, or toss in a whole serrano for fire!
How to Make Salsa Verde Recipe
Step 1: Prep and Broil the Vegetables
Move your oven rack to the top and preheat the broiler. Line a sturdy baking sheet with foil for easy cleanup. Husk the tomatillos and give them a good rinse (they’ll be sticky!), then dry and slice them in half. Arrange the tomatillos cut-side down, along with the smashed garlic and your halved chili of choice, all ready to blister under the broiler.
Step 2: Broil Until Charred and Fragrant
Slide the baking sheet under the broiler and let those tomatillos and chilies char—it takes just 5 to 7 minutes. Watch for blackened spots and bubbling skins, rotating the pan if needed. If the garlic gets beautifully blistered first, pull it out early so it doesn’t burn.
Step 3: Cool and Prep Onions
Give your roasted veggies a breather—let them cool for about 15 minutes right on the pan. Meanwhile, rinse your diced white onion under cold water in a mesh strainer. This trick removes the onion’s sharp edge, leaving just sweet crunch behind.
Step 4: Blend to Perfection
Transfer the tomatillos, garlic, and pepper to your blender. Add the rinsed onion, fresh cilantro, salt, and a splash of water. Blend to your desired consistency—pulse for chunky or blitz for ultra-smooth. Taste and adjust salt if needed. That’s it: your Salsa Verde Recipe is ready to enjoy!
Pro Tips for Making Salsa Verde Recipe
- Char is Key: Don’t be afraid to get some good blackened spots on your tomatillos—they add authentic smoky depth you can’t get from raw ingredients.
- Rinsing Onions: Always rinse raw onion before adding to salsa; this tones down any overly bold, pungent flavor and makes the texture crisper and more pleasant.
- Customize the Heat: If you’re unsure about spice, start with half the chili, blend, and taste—remember, you can always add more but you can’t take it out!
- Make It Ahead: Salsa verde tastes even better after an hour or two in the fridge, letting all the flavors mingle—perfect for making ahead for busy days or fiestas.
How to Serve Salsa Verde Recipe
Garnishes
Turn your Salsa Verde Recipe into a showstopper by topping it with extra chopped cilantro, thinly sliced radishes, or a sprinkle of finely diced white onion. A wedge of lime never hurts either for that fresh, tangy pop right before serving.
Side Dishes
This salsa is the perfect companion for crispy tortilla chips, but don’t stop there! Serve it with grilled chicken or shrimp, spoon over enchiladas or tamales, or use as a topping for nachos, huevos rancheros, or burrito bowls.
Creative Ways to Present
For a festive touch, try serving salsa verde in a molcajete, or swirl it onto a serving platter beneath tacos for a restaurant-style presentation. Fill little shot glasses for a fun party sampler, or drizzle over roasted veggies for a bright, modern side.
Make Ahead and Storage
Storing Leftovers
Store your Salsa Verde Recipe in an airtight container in the fridge for up to 4 days. The flavors even intensify overnight, so it’s a fantastic make-ahead option for busy weeks or meal prepping.
Freezing
Yes, you can freeze salsa verde! Pour leftovers into a freezer-safe container or ziptop bag (leave a little room for expansion), and store for up to 3 months. Thaw in the refrigerator before using and give it a quick stir—some separation is totally normal.
Reheating
Salsa verde is traditionally served cool or at room temperature, but if you’d like it warm (for enchiladas, for instance), gently heat on the stovetop over low, stirring frequently. Just don’t let it boil—this keeps the fresh flavors and color intact!
FAQs
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Can I use canned tomatillos for this Salsa Verde Recipe?
Fresh tomatillos deliver the brightest, tangiest salsa, but you can substitute canned tomatillos in a pinch. Just be sure to drain them well and skip the broiling step (since canned tomatillos are already cooked). The flavor will be milder, but your salsa will still be tasty!
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Why do I need to rinse the onions?
Rinsing onions under cold water sweeps away some of the harsh sulfur compounds, resulting in a crisper texture and pleasant flavor that never overpowers your Salsa Verde Recipe.
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How spicy is this salsa verde?
With a single seeded serrano or jalapeño, this recipe is medium-spicy. If you prefer a milder salsa, stick with half or a whole jalapeño, or omit the chili entirely. For extra heat, go all-in with a serrano or even leave some seeds in!
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Can I make this Salsa Verde Recipe ahead of time?
Absolutely! This salsa actually gets more delicious as it chills—make it up to 2 days ahead and keep refrigerated in a sealed container. Give it a quick stir before serving and enjoy the extra depth of flavor.
Final Thoughts
There’s a special magic in making this Salsa Verde Recipe from scratch—the zesty aroma of roasting tomatillos, the vibrant green color, and the bold, bright taste of every spoonful. I hope you’ll give it a try and let it bring a little extra joy to your table, whether for Taco Tuesday or an everyday snack. Enjoy every dip and drizzle!
Print
Salsa Verde Recipe
- Prep Time: 15 minutes
- Cook Time: 6 minutes
- Total Time: 21 minutes
- Yield: about 1 1/2 cups
- Category: Roasting
- Method: Oven
Description
This Salsa Verde recipe is a zesty and flavorful sauce perfect for dipping, topping, or marinating. Made with roasted tomatillos, garlic, jalapeño, onion, and cilantro, it’s a versatile condiment that adds a burst of freshness to any dish.
Ingredients
Roasted Tomatillos:
- 1 pound tomatillos (about 12 medium)
Seasonings:
- 3 cloves garlic, peeled and smashed
- 1 medium serrano or jalapeño pepper, halved lengthwise and seeds removed
- 1/2 cup diced white onion (1/4 medium)
- 1/2 cup coarsely chopped fresh cilantro leaves and tender stems
- 1 teaspoon kosher salt
- 2 tablespoons water
Instructions
- Prepare Vegetables: Preheat the broiler. Line a baking sheet with foil. Clean and halve tomatillos, place cut-side down on the baking sheet. Add garlic and pepper.
- Broil: Broil vegetables until charred, rotating as needed, about 5-7 minutes. Remove garlic if charred before tomatillos.
- Cool and Blend: Let vegetables cool. Rinse and drain onion. Blend tomatillos, garlic, pepper, onion, cilantro, salt, and water until desired consistency.
Nutrition
- Serving Size: 2 tablespoons
- Calories: 20
- Sugar: 2g
- Sodium: 200mg
- Fat: 0.5g
- Saturated Fat: 0g
- Unsaturated Fat: 0.5g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 0mg
