fbpx Print

Homemade Green Salsa Verde Recipe (Tomatillo Salsa)

This authentic Salsa Verde recipe uses tangy tomatillos & is so quick & easy to make in a blender! Goes perfectly with your favorite healthy Mexican dishes.

This authentic Salsa Verde recipe uses tangy tomatillos & is so quick & easy to make in a blender! Goes perfectly with your favorite healthy Mexican dishes.

Ingredients

Scale
  • 1lb tomatillo’s, husked, rinsed very well and halved
  • 2 jalapenos, halved and de-seeded
  • 1 garlic clove, halved
  • 1 small white onion, quartered
  • 12 Tbsp olive oil
  • salt & pepper
  • 1/4 cup fresh cilantro, chopped
  • 1/21 tsp salt
  • 3/4 tsp granulated sugar (optional)
  • up to 1/2 cup water

Instructions

  1. Preheat oven to 400F.
  2. On a large baking sheet lined with aluminum foil, combine tomatillo’s, jalapenos, garlic, and white onion. Drizzle with olive oil and season and pepper.
  3. Roast in the oven for 45 minutes, or until the vegetables are just beginning to blister. Allow to cool to room temperature.
  4. Combine vegetables and cilantro in a blender. Pulse until vegetables are roughly chopped. Taste and season with additional salt and sugar as needed.
  5. This salsa is very thick, freshly made, and thickens in the refrigerator as well. I suggest thinning with 1/4 cup of water immediately. Then, thin as desired using additional water.

Notes

If you are short on time, you don’t HAVE to roast the vegetables first. Simply puree it all in a blender or food processor and call it done. Roasting the vegetables first imparts that slightly smoky/sweet flavor that is just so good! 

If you prefer less spice, carefully remove the seeds from the jalapeno peppers with the tip of a knife first. Discard the insides carefully so you don’t get the spice on your hands.

Nutrition

Keywords: homemade salsa verde, tomatillo salsa, homemade green salsa

shares