Print
clock clock icon cutlery cutlery icon flag flag icon folder folder icon instagram instagram icon pinterest pinterest icon print print icon squares squares icon
Close up view of a tortilla chip being dipped into homemade salsa verde (green salsa)

Homemade Salsa Verde (Green Salsa)


  • Author: One Lovely Life
  • Prep Time: 20 minutes
  • Cook Time: About 10 minutes
  • Total Time: About 30 minutes
  • Yield: About 3 cups salsa 1x
  • Diet: Gluten Free

Description

Homemade Salsa Verde – Made with tomatillos, this fresh green salsa is good on just about anything! (Naturally vegan, paleo, and gluten-free)


Scale

Ingredients

  • 1 1/2 lbs. fresh tomatillos (About 1214 tomatillos)
  • 12 jalapeño peppers, sliced in half lengthwise (remove seeds and ribs for mild salsa)
  • 1/2 cup white onion, chopped
  • 1 clove garlic
  • 1/2 cup fresh cilantro
  • 1/21 Tbsp. fresh lime juice
  • 1/2 tsp. salt (this is really to taste. Feel free to add less or more)

Instructions

  1. Arrange an oven rack 4-5 inches or so from the heat coils on top and preheat the broiler.
  2. If you haven’t already, remove and discard the papery husks from the tomatillos. Rinse the peeled tomatillos off in a colander to help remove any sticky residue or dirt. Shake off any extra water.
  3. Place peeled, rinsed tomatillos on a baking sheet.
  4. Slice jalapeño pepper in half lengthwise and use a small sharp knife to remove the stem, white membranes, and seeds if you’d like your salsa more mild. (Leave the seeds and membranes in if you want your salsa spicy)
  5. Place jalapeno halves cut-side down on the baking sheet with the tomatillos.
  6. Broil (watching carefully! Things cook fast!) for 4-5 minutes per side, until the skins of the tomatillos and jalapeño are blistered and charred. Use tongs to carefully flip the tomatillos and pepper over and broil an additional 3-4 minutes or until the second side is also charred. (Note: if your peppers char faster than the tomatillos, you can flip and remove them as needed. This is why you want to stay close by and watch them!)
  7. Removed charred veggies from the broiler and turn off the oven.
  8. Add onion and garlic to a blender and immediately place the hot tomatillos and 1/2 the jalapeño in the blender on top of the onion and garlic. (The heat from the veggies will take out some of the onion-y bite.)
  9. Let the veggies cool to room temperature (to avoid hot splatters or burns) and add cilantro, 1/2 Tbsp. lime juice, and salt to the blender.
  10. Blend the salsa to your desired consistency (I like mine pretty smooth). Taste and add additional jalapeño, salt, or lime juice, to taste.
  11. Store in an airtight container in the refrigerator 4-5 days.

Notes

*USING CANNED TOMATILLOS? Canned tomatillos have already been cooked, so there’s no need to add them to the oven. Instead, just drain off the excess water and add them right to the blender.

  • Category: Condiment
  • Method: Blender
  • Cuisine: Tex-Mex

Keywords: salsa verde, salsa verde recipe, green salsa recipe, homemade salsa verde, homemade green salsa, green salsa