Name: Zesty Homemade Salsa Verde Recipe
Prep time: 10 min
Cook time: 6 min
Total time: 16 min
Cuisine: Mexican
Ingredients: 1 ½ pounds tomatillos (675g); ½ white onion, cut into chunks; 3 garlic cloves, peeled; ¾ cup packed cilantro; 1 lime, juiced; 1 jalapeño or serrano pepper, seeded (optional); ½ teaspoon salt

Get ready to tantalize your taste buds with this vibrant and flavorful Salsa Verde! This Mexican-inspired sauce is a game-changer for your dishes, bringing a burst of tangy, fresh flavors to your table in no time. Perfect for busy weeknights or weekend gatherings, this recipe will have you saying goodbye to store-bought salsa for good!

Why You’ll Love This Recipe

Fresh and Flavorful: The combination of roasted tomatillos, onions, and garlic creates a depth of flavor that’s simply irresistible.
Quick and Easy: With just a few simple steps, you’ll have a delicious homemade salsa in under 20 minutes.
Versatile: Use it as a dip, sauce, or condiment – this salsa verde pairs well with everything from chips to tacos to grilled meats.
Customizable: Easily adjust the heat level and consistency to suit your preferences.

Ingredients

Tomatillos: The star of the show, providing a tangy base for our salsa.
White onion: Adds a sharp, sweet flavor that mellows when roasted.
Garlic cloves: For that essential savory kick.
Cilantro: Brings a fresh, herbal note to balance the tanginess.
Lime juice: Adds brightness and helps preserve the salsa.
Jalapeño or serrano pepper: Optional, for those who like a spicy kick.
Salt: Enhances all the flavors and brings the salsa together.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

Roasted Garlic Salsa Verde: Roast a whole head of garlic and blend it in for a mellower, sweeter garlic flavor.
Avocado Salsa Verde: Add a ripe avocado for a creamy twist.
Fruit Salsa Verde: Toss in some pineapple or mango chunks for a tropical touch.
Smoky Salsa Verde: Add a chipotle pepper in adobo sauce for a smoky flavor profile.

How to Make Salsa Verde

Step 1: Prep the Tomatillos

Remove the husks and give those tomatillos a good rinse. They might feel a bit sticky, but that’s totally normal!

Step 2: Set Up for Broiling

Position your oven rack about 6 inches from the broiler and preheat to High (500°F). Line a baking sheet with foil or brush it lightly with oil.

Step 3: Arrange and Broil

Cut the tomatillos in half and place them cut-side down on the baking sheet. Scatter the onion chunks and garlic cloves around them. Broil for 5-6 minutes until the tomatillos start to char and blacken.

Step 4: Blend It Up

Toss the charred veggies into your food processor or blender. Add cilantro, lime juice, jalapeño (if using), and salt. Blend until you reach your desired consistency.

Step 5: Taste and Adjust

Give it a taste and add more salt if needed. Remember, flavors will develop as it sits!

Step 6: Let It Rest

Transfer to an airtight container and let it sit for at least an hour before serving. This allows the flavors to meld and deepen.

Pro Tips for Making the Recipe

Choose firm tomatillos with tight-fitting husks for the best flavor.
Don’t shy away from the char – those blackened bits add amazing flavor!
Wear gloves when handling hot peppers to protect your hands.
For a smoother salsa, blend longer. For a chunkier version, pulse just a few times.

How to Serve

Salsa Verde is incredibly versatile and can elevate a wide range of dishes. Here are some delicious serving suggestions:

As a classic dip with tortilla chips or fresh vegetables
Drizzled over tacos, burritos, or enchiladas
Spooned onto grilled chicken, fish, or steak
Mixed into scrambled eggs or used as a topping for huevos rancheros
As a zesty dressing for salads or grain bowls
Stirred into soups or stews for an extra layer of flavor
Used as a marinade for meats before grilling
Paired with quesadillas or nachos for a flavor boost
Mixed with sour cream or Greek yogurt for a creamy dip
Served alongside roasted vegetables for a tangy complement

Don’t be afraid to get creative! This versatile salsa can add a bright, tangy kick to almost any savory dish.

Make Ahead and Storage

Storing Leftovers

Your homemade Salsa Verde will keep well in an airtight container in the refrigerator for up to 5 days. The flavors actually improve over time, so don’t hesitate to make it ahead!

Freezing

While fresh is best, you can freeze Salsa Verde for up to 3 months. Pour it into ice cube trays for convenient portion sizes, then transfer the frozen cubes to a freezer bag.

Reheating

There’s no need to reheat this salsa – simply thaw in the refrigerator overnight if frozen, give it a good stir, and enjoy!

FAQs

Can I use canned tomatillos instead of fresh?
Fresh tomatillos are ideal for this recipe, but in a pinch, you can use canned. Drain them well and skip the roasting step. The flavor won’t be as complex, but it’ll still be tasty!

How can I make my salsa verde less spicy?
The heat mainly comes from the jalapeño or serrano pepper. You can reduce the spiciness by removing the seeds and membranes, using only half the pepper, or omitting it entirely.

My salsa is too thick. How can I thin it out?
If your salsa is thicker than you’d like, simply add a tablespoon of water at a time and blend until you reach your desired consistency.

Can I make this salsa without cilantro?
Absolutely! While cilantro is traditional, you can omit it if you’re not a fan. Try substituting with a bit of fresh parsley or mint for a different twist.

This Salsa Verde recipe is a game-changer in the kitchen. It’s fresh, zingy, and so much better than anything you’ll find in a jar. Whether you’re hosting a fiesta or just want to spice up your weeknight meals, this salsa is sure to become a staple in your recipe collection. So fire up that broiler and get ready to impress your taste buds!