Name: Homemade Salsa Verde Recipe
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Cuisine: Mexican
Ingredients: 1 ½ pounds tomatillos, husked and rinsed; 2–3 jalapeño peppers, stems removed; 1 small white onion, quartered; 2 cloves garlic, peeled; 1 cup fresh cilantro leaves with stems; Juice of 1 lime (about 2 tablespoons); ½ teaspoon kosher salt; 1 tablespoon olive oil (optional); 1 avocado (optional, for creamy variation)

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Introduction

This homemade salsa verde is a vibrant and tangy sauce that brings a fresh burst of flavor to any meal. Roasted tomatillos and jalapeños create a smoky depth, perfect for dipping or topping your favorite dishes.

A close-up view of a single layer of green salsa in a round, white speckled bowl. The salsa has a textured, slightly chunky mix of light and dark green bits with small white seeds and flakes scattered inside. There is a wooden spoon partially dipped in the salsa on the right side of the bowl. The bowl is resting on a brown wooden board placed on a white marbled surface. A fresh lime wedge is partially visible at the bottom left corner of the image. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 ½ pounds tomatillos, husked and rinsed
2–3 jalapeño peppers, stems removed
1 small white onion, quartered
2 cloves garlic, peeled
1 cup fresh cilantro leaves with stems
Juice of 1 lime (about 2 tablespoons)
½ teaspoon kosher salt
1 tablespoon olive oil (optional)
1 avocado (optional, for creamy variation)

Instructions

Step 1: Preheat oven to 425°F (220°C). Place tomatillos, jalapeños, onion, and garlic on a baking sheet and roast for 15–20 minutes until blistered and slightly browned.
Step 2: Transfer the roasted vegetables to a blender or food processor. Add cilantro, lime juice, and salt. Blend until you reach your desired texture.
Step 3: Taste and adjust the seasoning with more salt or lime juice if needed. Add avocado for a creamy texture or a splash of water to thin the salsa.
Step 4: Let the salsa rest for 10–15 minutes to allow the flavors to meld together.
Step 5: Serve with tortilla chips or as a topping for tacos, grilled meats, and eggs.

Tips & Variations

For a milder salsa, remove the seeds from the jalapeños before roasting.
Use a food processor for a chunkier texture or blend longer for a smoother sauce.
Add a tablespoon of olive oil at the blending stage to enrich the flavor and give a smoother finish.
Try adding a pinch of cumin or smoked paprika for a smoky twist.
For a creamy variation, blend in a ripe avocado as suggested, which softens the tanginess.

Storage

Store leftover salsa verde in an airtight container in the refrigerator for up to 5 days. Before serving, give it a good stir. You can enjoy it cold or let it come to room temperature. If the salsa thickens in the fridge, stir in a little water or lime juice to refresh its texture.

How to Serve

A close-up view of a white bowl filled with a thick, textured green sauce made of finely chopped herbs and small bits of garlic and spices, giving it a slightly chunky look with glossy patches from oil. A dark brown wooden spoon rests inside the bowl on the right side, partially submerged in the sauce. The bowl is placed on a white marbled surface with a blurred green leafy background. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this salsa verde without roasting the vegetables?

Yes, you can blend raw tomatillos, jalapeños, onion, and garlic for a fresher, sharper taste. Roasting adds a smoky depth, but raw salsa verde is quicker and still delicious.

How do I know if the salsa verde is too spicy?

The heat depends on the number and size of jalapeño peppers used. Start with fewer peppers and add more to taste. Removing seeds reduces the heat significantly.