This Salsa Verde recipe is tangy, zesty, and smoky! It has broiled tomatillos, jalapenos, onions, garlic, fresh lime juice, cilantro, salt, and a dash of cumin. Perfect for dipping with chips or as an accompaniment to grilled meat.
Looking for more salsa recipes? Try my Canned Tomato Salsa next!
About This Recipe
Salsa verde is a type of Mexican salsa made with tomatillos. "What are tomatillos?" you might be asking. Tomatillos are a type of fruit, similar to tomatoes, but much more acidic, tart, and citrusy. They are green, firm, and come wrapped in a papery husk, though many grocery stores already remove it.
Salsa verde is made primarily with tomatillos, and they are usually roasted beforehand to soften them and add flavor. Also included are onions, garlic, and jalapenos, which add savory depth, and fresh cilantro and lime juice, which add freshness. Together, they create a well-rounded salsa that is both tangy and savory!
This recipe is super easy to make. You want to start by broiling the tomatillos, onion, and jalapeno to give them a hint of smokiness. After that, throw them in a blender (or food processor) with the rest of the ingredients, and blend until smooth.
I've learned the secret to salsa verde is less is more. After testing several batches, I realized I was overcomplicating it. In the end, the best salsa verde was made with only 8 simple ingredients, which are listed in the next section.
Key Ingredients
Tomatillos: Similar to tomatoes, but they are more tart and citrusy. Choose tomatillos that are bright green and firm. Tomatillos have a very long shelf life, about 6-8 months, so often the ones you see at grocery stores are very old. This isn't a problem per se, but it's common to see tomatillos with some mold at the base of the stem. If you notice mold, you can just cut around that area.
Onion: For a deep savory flavor. I like roasting these with the tomatillos to reduce their sharpness a bit.
Jalapeno: Salsa verde is meant to be spicy, but I prefer it less spicy, so I always remove the seeds and pith of the jalapeno since that is where most of the heat comes from.
Cilantro: Cilantro adds freshness that brings the salsa verde to life.
Lime juice: Even though tomatillos are very acidic already, I love adding extra lime juice to really make the salsa pop.
Seasonings: All you need is salt, and optionally, some ground cumin. Feel free to adjust the amounts to your own preference.
Instructions
STEP 1: Spread the tomatillos, onion, and jalapeno on a baking sheet. Leave a bit of space between each one so steam can escape.
STEP 2: Broil for 6-10 minutes until the tomatoillos are lightly charred and completely softened.
STEP 3: Add the tomatillos, onion, and jalapeno to a blender. Add the cilantro, garlic, lime juice, salt, and cumin. Pulse until smooth. If you like it chunky, pulse it for only a few seconds.
STEP 4: For the best flavor, let it chill in the fridge for a few hours to let the flavors meld. This salsa can be stored in the fridge in an airtight container for up to 5 days.
๐ Recipe
Salsa Verde (Green Salsa)
Ingredients
- 1 pound fresh tomatillos (husks removed)
- ยฝ medium yellow onion
- 1 medium jalapeno pepper (seeded and piths removed)
- ยฝ cup fresh cilantro leaves
- 1 clove garlic
- 1 tablespoon fresh lime juice
- 1 teaspoon salt
- ยผ teaspoon ground cumin (optional)
Instructions
- Spread the tomatillos, onion, and jalapeno on a baking sheet. Broil for 6-10 minutes until the tomatoillos are charred and completely softened.
- Add the tomatillos, onion, and jalapeno to a blender. Add the cilantro, garlic, lime juice, salt, and cumin. Pulse until smooth.
- Taste and add more salt and lime juice as needed. Enjoy! The salsa verde will keep well in the fridge for 5 days.
Leave a Reply