Homemade Salsa Verde Recipe
Bright, tangy, and full of fresh flavor, homemade salsa verde brings life to almost any meal. This simple recipe uses fresh tomatillos, herbs, and a few pantry staples to create a smooth or chunky green sauce you can customize to your taste. Making it at home means you control the spice level, salt, and texture while enjoying cleaner, fresher ingredients. Whether you’re spooning it over tacos, grilled chicken, or roasted vegetables, this salsa verde delivers bold flavor with very little effort.
Tools Used in Making the Recipe
Having the right tools makes prep fast and keeps flavors consistent.
- Cutting board and sharp knife for chopping vegetables
- Baking sheet or skillet for roasting tomatillos and peppers
- Blender or food processor for blending the sauce
- Measuring spoons and cups for accuracy
- Mixing bowl and spoon for adjustments
- Airtight glass jar or container for storage
Ingredients List
Main Ingredients
- 1 pound tomatillos, husks removed and rinsed
- 1 small white onion, quartered
- 2 garlic cloves, peeled
- 1–2 jalapeño peppers, stem removed
- 1 cup fresh cilantro leaves
- 2 tablespoons fresh lime juice
- 1 tablespoon olive oil
- ½ teaspoon salt, adjust to taste
- ¼ teaspoon ground cumin (optional)
- 2–4 tablespoons water for thinning, if needed
Step-by-Step Instructions
Step 1: Prepare the Tomatillos
Remove the papery husks from the tomatillos and rinse them well to remove the sticky residue. Pat them dry with a clean towel. Cut larger tomatillos in half to ensure even roasting.
Step 2: Roast the Vegetables
Place the tomatillos, onion quarters, garlic cloves, and jalapeños on a baking sheet. Drizzle lightly with olive oil. Roast in a preheated oven at 425°F (220°C) for about 12–15 minutes, turning once, until lightly charred and softened. Roasting enhances natural sweetness and adds depth of flavor.
Step 3: Cool Slightly
Remove the tray from the oven and allow the vegetables to cool for a few minutes. This prevents excess steam from affecting the texture when blending.
Step 4: Blend the Salsa
Transfer the roasted vegetables into a blender or food processor. Add cilantro, lime juice, salt, and cumin if using. Blend until smooth or pulse for a chunkier texture. Add water gradually if you prefer a thinner consistency.
Step 5: Taste and Adjust
Taste the salsa and adjust seasoning as needed. Add more salt, lime juice, or cilantro to balance flavor. If you prefer extra heat, blend in a small portion of raw jalapeño.
Step 6: Rest for Best Flavor
Let the salsa rest for about 10 minutes before serving. This allows the flavors to blend naturally.
Nutrition Facts (Per 2 Tablespoons Approximate)
| Nutrient | Amount |
|---|---|
| Calories | 12 |
| Total Fat | 0.5 g |
| Saturated Fat | 0 g |
| Carbohydrates | 2 g |
| Fiber | 0.5 g |
| Sugars | 1 g |
| Protein | 0.3 g |
| Sodium | 70 mg |
| Vitamin C | 8% DV |
| Vitamin A | 4% DV |
Values may vary depending on portion size and ingredient brands.
Helpful Tips
Use ripe tomatillos that feel firm and bright green for the best flavor. Avoid yellowing or overly soft tomatillos, as they can taste bitter. If you prefer a milder salsa, remove the seeds from the jalapeños before roasting. For deeper flavor, allow the vegetables to char slightly, but avoid burning them. Always blend in short pulses to prevent overheating the mixture, which can dull the fresh taste. Taste after resting, as flavors continue to develop.
Variations
For a raw version, skip roasting and blend all ingredients fresh for a brighter, sharper taste. Add avocado for a creamy salsa verde that pairs well with grilled meats. Swap jalapeño for serrano peppers if you enjoy more heat. A small handful of parsley can replace part of the cilantro if you prefer a milder herb profile. For a smoky version, roast the vegetables longer or use a grill pan.
How to Serve
Homemade salsa verde works beautifully as a dip with tortilla chips, a topping for tacos, burritos, and quesadillas, or a sauce for grilled chicken, fish, or roasted vegetables. Stir it into rice or drizzle over scrambled eggs for a quick flavor boost. It can also be used as a marinade base for meats or mixed into sour cream or yogurt for a creamy dressing.
Storage Instructions
Store salsa verde in an airtight glass container in the refrigerator for up to 5 days. Stir before using, as natural separation may occur. For longer storage, freeze in small portions for up to 3 months. Thaw in the refrigerator and stir well before serving to restore texture.
FAQs
Can I make salsa verde without a blender?
Yes, finely chop all ingredients by hand for a rustic, chunky texture. The flavor remains excellent.
Is salsa verde spicy?
The heat level depends on the type and amount of peppers used. Removing seeds reduces heat.
Can I use canned tomatillos?
Fresh tomatillos are recommended for the best flavor, but canned can work in a pinch. Drain them well before use.
Why does my salsa taste bitter?
Overripe tomatillos or burned vegetables can cause bitterness. Light charring is ideal.
Can I use lemon instead of lime?
Yes, but lime provides a more authentic and balanced citrus flavor.
Conclusion
Homemade salsa verde is a fresh, versatile sauce that adds vibrant flavor to countless dishes. With simple ingredients and easy steps, you can create a customizable salsa that suits your taste and dietary needs. From mild to spicy, smooth to chunky, this recipe gives you full control while delivering authentic flavor and freshness every time.
