Salsa Verde
Salsa Verde is packed with green tomatillos, onion, jalapeño peppers, cilantro, and so much more! It’s a wonderful alternative to the classic red tomato salsa. This green salsa is a tangy, refreshing dip that can quickly become addictive. Serve a bowl of salsa verde at your next fiesta!
Table of Contents
So, what exactly is salsa verde? Salsa verde is a vibrant green salsa with a tomatillo base that’s boldly, yet freshly flavored with other green ingredients. It originated in Mexico, and has made a lasting impression in both Mexican restaurants and kitchens across the world!
If you’ve never tried this version of salsa, you’ve been missing out on a real treat. This is a favorite recipe of mine to serve as an appetizer at parties, because it always garners the most attention! People praise it for one of two reasons – they think it’s better than any other salsa verde they’ve tried, or they’ve never had it before and are now obsessed. Either way, this salsa is a guaranteed conversation starter!
What elevates this salsa verde really comes down to the ingredients. As easy as it is to just buy a store-bought jar of salsa and pour it into a serving bowl, you need to try making your own salsa at least once! The all-natural fresh ingredients make a hugely noticeable difference.
Ingredient Notes
Tomatillos – These are the base of the salsa, where most of the color and flavor comes from. Pick the ripest tomatillos by checking out their husks – the husk of the tomatillo should be tight with little to no tears.
Jalapeños – If you’re trying keep salsa mild, use young jalapenos with smooth dark green skin and discard the seeds. On the other hand, if you want to increase the spice level, then be sure keep the seeds! Jalapeño seeds are sure to heat things up in your salsa.
White Onion – White onions are always delicious in Mexican food, especially when paired with fresh ingredients like cilantro! However, in a pinch, you can substitute yellow onion.
Garlic – Fresh garlic adds a deeper flavor to the salsa without being overpowering. While the notes of garlic are present, they’re just noticeable enough to make your mouth water.
Lime – Only the juice is needed, not the rest of the lime. Avoid using a store-bought bottle of juice if you can help it! The juice from a fresh lime isn’t just more delicious, it’s also free of preservatives and other additives.
Cilantro – This is the ingredient that adds a level of refreshing flavor that just can’t be beat. Feel free to use the leaves and stems.
Seasoning – salt, cumin, and chili powder is what you’ll need
Cooking Instructions
Prepare the tomatillos by removing their husks and washing them. Then, cut and remove the seeds from the jalapeños – skip this step if you want it extra spicy!
Chop the tomatillos, onions, jalapeños, garlic, and lime before spreading them evenly on a baking sheet.
Turn on the broiler on high, move the oven rack to the center, and let it preheat for a few minutes. Cook the vegetables for approximately 5-8 minutes.
Once cooked, place the vegetables in the blender, along with the seasonings. Add the cilantro and squeeze the lime juice.
Pulse the blender until the salsa is smooth and there are no more chunky pieces.
Serve your fresh salsa verde right away, or store it for later. Enjoy!
Recipe FAQs
I’ve often been asked if green tomatoes and tomatillos are the same thing and they’re actually not! Green tomatoes are just unripe tomatoes, but a tomatillo is not a tomato at all.
It’s a fruit of a different plant and grows inside a papery husk. Tomatillos have a tart, fruity, slightly sour, and slightly herbal flavor. You can use them in salsas and sauces, although they can also be eaten raw too. Raw, tomatillos are much more acidic than tomatoes, and can have a slight aftertaste.
Although it’s not a requirement, cooking tomatillos brings out a lot more flavor and lowers the acidity. The skin will also be softer after cooking, which will give salsa a better texture. It doesn’t have to be cooked a lot, just a few minutes in the oven will do!
This salsa is most notably used as a dip for tortilla chips before enjoying a Mexican meal! However, it’s also delicious when drizzled on top of chicken, shrimp, steak, vegetables, and inside of tacos. Of course, don’t forget enchiladas verde!
Storing Instructions
Make sure to store salsa verde in a glass jar with a lid or another airtight food storage container. Keep it refrigerated! In an airtight container in the refrigerator, this homemade salsa verde will be good for up to a week. Remember that it’s better to pour some out rather that dip a spoon into the jar each time you need to take out a serving!
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Salsa Verde
Ingredients
- 1.5 lbs tomatillos husks removed
- 2 jalapenos seeds removed (if you like spice, leave the seeds in)
- 1/2 white onion
- 3 cloves of garlic
- 1 lime – juice only
- 1/3 cup fresh cilantro
- 1 tsp salt more or less to taste
- 1 tsp cumin
- 1/2 tsp chili powder more or less to taste
Instructions
- Set the oven rack to the middle position, about 6 inches away from the broiler. Turn the broiler on to high.
- Make sure to remove husks from tomatillos and wash them before preparing salsa. Clean the seeds and membrane out of jalapenos OR, if you want salsa verde spicy, leave the seeds in.
- Cut tomatillos, onion, jalapenos, garlic, and lime in halves of quarters and spread them out on the baking sheet. (If you need to, cover the baking sheet with foil or parchment paper.)
- Place the baking sheet into the oven and let the vegetables cook for 5-8 minutes.
- Once done, place the veggies into the blender, squeeze the juice out of limes, and add cilantro and seasoning. Pulse the blender until there is no more chunks.
- You can serve salsa verde warm with tortilla chips of transfer it into a glass container with a lid, let it cool, and store in refrigerator.
Storing:
- Store salsa verde in a glass container with a lid, in the refrigerator. Stored property, it should last up to 1 week.
- When getting more salsa from the jar, it's best to pour some out rather to use a spoon to scoop.
Notes
Nutrition
Originally published on Will Cook For Smiles on September 18, 2016.
All images and text ©Lyubov Brooke for ©Will Cook For Smiles. Please do not use my images without prior permission. If using my posts in collections and features, please link back to this post for the recipe.
Disclaimer: Nutrition information shown is not guaranteed to be 100% accurate as most ingredients and brands have variations.
Thank you so much for suggesting to make my favorite salsa verde with the leftover tomatios (sp?) that I had from making the white chicken chili soup which was also very delicious
I am so happy it was good!
I made this for Taco Tuesday today and it was a hit!
My husband would LOVE this…have to try it!!
I love salsa verde but have never been brave enough to try it at home – but this looks like I could make it too! Pinning this one!
Great photography!
Looks delicious! I can’t wait to try your recipe!
I can’t believe it! It you 🙂
Hope you like it 🙂
!!http://goo.gl/DKzFI
That looks yummy! I have yet to buy tomatillos. One of these days I need to do that, and use your recipe.