Homemade Salsa verde is an authentic Mexican salsa with big, bold flavors from tomatillos and jalapenos. It’s delicious as a dip or as a sauce for tacos, burritos, enchiladas, or any of your favorite food!
Salsa verde is a staple condiment in our house and every weekend, you’ll find me whipping up a big batch to (hopefully) lasts us through the week. It’s a terrific way to spice up the food and pump up the flavor; we add it to everything and anything!
This salsa is not only the perfect accompaniment to crisp tortilla chips, but it also makes an amazing sauce for chilaquiles, enchiladas, tacos, or burritos. You’ve got to try my salsa verde chicken pasta, it’s a one-pot wonder everyone is sure to gobble up!
With all the delicious ways we like to use this salsa at home, am I glad it’s so easy to make. It’s just a matter of simmering the tomatillos and jalapeno peppers in water until softened and then pulsing them a few times in a blender or food processor with the rest of the ingredients to desired consistency.
- For a deep, smoky flavor, roast the tomatillos, peppers, onion, and garlic in the oven instead. Generously coat with olive oil and roast at 400 F for about 15 to 20 minutes or until blistered. You can also roast them in a cast iron skillet or heavy bottomed pan on the stove until softened and nicely charred.
- If you want to tame the spice a little, use the same amount of peppers and scrape off the seeds before blending. This way, you get the full flavor of the jalapenos but without a lot of heat.
- Want to take this salsa verde up a notch? Add avocados!
How to store
- Store homemade salsa verde in a mason jar or airtight container and refrigerate for up to one week or freeze for up to 2 months.
- For longer storage, you can read more about safe canning guidelines on the National Center for Home Food Preservation.
- 1 pound tomatillos, husked
- 3 jalapenos, stemmed
- 1 small onion, peeled and chopped
- 3 cloves garlic, peeled
- 1/2 bunch cilantro, stemmed
- 2 limes, juiced
- 1 tablespoons salt
- In a saucepan, combine tomatillos, jalapenos and enough water to cover. Bring to a boil for about 5 to 8 minutes or until softened. With a slotted spoon, remove from.
- In a blender, combine tomatillos, chili peppers, onions, garlic, cilantro, lime juice, and salt. Pulse a few times until blended to process to desired consistency.
- Refrigerate for at least one hour to allow flavors to meld.
“This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.”
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