Easy Salsa Verde is so much better than store bought! Bright, fresh, and vibrant – it is a star ingredient for so many dishes! Perfect for my Easy White Chicken Enchilada Skillet, drizzled over street tacos, used in a 7 layer dip, or just served with tortilla chips!
The best part is that it is fresh, natural, and a little different each time. Sometimes the tomatillos will be a little more tart, your jalapeño may or may not be super spicy, or the freshness of your cilantro may differ. Trust the recipe and adjust the seasonings to suit your taste!
Roasting vs. Raw
In this recipe I suggest roasting the tomatillos and jalapeño to bring out their roasty flavor. You can make salsa verde with raw tomatillos but sometimes it can end up being really sour. You can also try different peppers – serranos would be a great addition!
Please let me know if you like this recipe in the comments! I hope you love it as much as I do!
How to Make Easy Salsa Verde
Preheat the oven to broil and line a rimmed baking sheet with aluminum foil.
Peel husks off of the tomatillos and rinse well. Halve and place cut side down on the baking sheet. Cut the stem off of the jalapeño and halve. Remove seeds and ribs if you prefer a milder salsa. Place on the baking sheet with the tomatillos.
Broil for 8-10 minutes on the middle rack until the skins start to blister and turn black. Remove from the oven and cool briefly.
Put tomatillos and any juices on the baking sheet, jalapeño, garlic, onion, cilantro, salt, and lime juice in a blender or food processor. Pulse several times until well blended.
Refrigerate until ready to use. It will thicken as it cools. This will keep in the refrigerator for up to a week.
Easy Salsa Verde
Ingredients
Ingredients:
- 1 ½ lbs. tomatillos
- 1 jalapeño stemmed and sliced in half (remove seeds and ribs if you don’t want the heat)
- 2 cloves garlic peeled
- ½ medium white onion
- ¼ cup cilantro packed
- 1 tsp. salt
- 2 Tbsp. fresh lime juice juice of 1 lime
Instructions
Instructions:
- Preheat the oven to broil and line a rimmed baking sheet with aluminum foil.
- Peel husks off of the tomatillos and rinse well. Halve and place cut side down on the baking sheet. Cut the stem off of the jalapeño and halve. Remove seeds and ribs if you prefer a milder salsa. Place on the baking sheet with the tomatillos.
- Broil for 8-10 minutes on the middle rack until the skins start to blister and turn black. Remove from the oven and cool briefly.
- Put tomatillos and any juices on the baking sheet, jalapeño, garlic, onion, cilantro, salt, and lime juice in a blender or food processor. Pulse several times until well blended.
- Refrigerate until ready to use. It will thicken as it cools. This will keep in the refrigerator for up to a week.