Tomatillo Salsa Verde Recipe

A flavor packed Salsa Verde Recipe made with fresh roasted tomatillos and jalapenos, onion, garlic, cilantro, and lime juice. One taste and you will never go back to store bought.

Course appetizer/salsa

Cuisine Mexican

Keyword homemade salsa verde, how to make salsa verde, salsa verde recipe

Prep Time 10

Cook Time 10

Servings cups

Calories 272kcal

Author Beth Pierce

Ingredients

1 ½ lbs. fresh tomatillos
1-2 medium jalapenos or serranos
2 tablespoon olive oil
1 small sweet onion chopped
2 cloves garlic minced
1 lime juiced
¼ cup chopped fresh cilantro one bunch
½ teaspoon salt

Instructions

Preheat broiler to high. Place rack about five inches below flame.
Remove husks from tomatillos. Wash, dry, and slice in half horizontally (see above image). Wash and dry the jalapenos. Slice in half lengthwise and remove the seeds.
Place both on a baking sheet and coat with olive oil. Roast under the broiler for about 10-12 minutes or until blistered.
Add the onion, garlic, lime juice, cilantro, and salt to a food processor. Scoop in the roasted tomatillos and jalapenos. Pulse several times or until the salsa is fairly smooth with no large chunks. Serve promptly or store in an airtight container in the fridge for up to 7 days.

Notes

Roughly chop the ingredients before placing in the food processor.
I like cilantro so this salsa has a healthy amount. One bunch of standard cilantro from the grocery store yields about 1/4 cup packed cilantro when chopped.
Pulse just until desired consistency. Lift the lid and spoon the salsa around to see if you need to pulse anymore.
There is naturally occurring pectin in tomatillos so the salsa will naturally thicken in the refrigerator. Thin to desired consistency with a tablespoon of water at a time.
Store up to 7 days in an airtight container in the refrigerator.

Nutrition