Salsa Verde Recipe (Tomatillo Salsa)
Ingredients
- 1 1/4 pound Tomatillos)
– husks and stems removed, rinsed & dried (about 9-10 small tomatillos
- 2 Poblano Peppers)
(SEE NOTES
- 1 Jalapeno Pepper)
(SEE NOTES
- 1 TBS Vegetable Oil
, plus more for oiling grates
- 1/2 large White Onion)
– peeled & roughly chopped (SEE NOTES
- 2-3 cloves Garlic
– peeled
- – loosely packed, or more to taste1/3 Cup Fresh Cilantro Leaves
- or more to taste (see note1 1/2 TBS Fresh Lime Juice)
- 1-4 tsp Agave or Honey)
– OPTIONAL (SEE NOTES
- 1/2 tsp Cumin
- Kosher Salt & Ground Black Pepper
Directions
- 1
OPTIONAL FOR CHARRED SALSA: Preheat a grill or grill pan over medium-high heat (see note if using oven). Lightly oil the grates to prevent sticking. In a large bowl, toss the tomatillos, poblanos and jalapeno and with oil. Place the vegetables on the hot grill. Grill vegetables, turning often, until the skin is charred and the vegetables are tender, about 8-10 minutes. Remove vegetables from the grill and transfer to a plate. Set aside to allow to cool slightly. (Optional – If you don’t like a strong smoky flavor, use your hands or the back of a paring knife to scrape off some of the charred skin and discard.)
- 2
Prep peppers and onions: Cut off the stems off the peppers and discard. Cut peppers in half lengthwise and remove seeds if you want a mild salsa. Roughly chop the peppers. Set the tomatillos aside.
- 3
Blend Salsa: Place the onion, peppers and garlic in the bowl of a food processor. Pulse until roughly chopped (about 10 pulses). Add in the tomatillos and pulse again to roughly chop (about 8-10 pulses). Add in the cilantro, lime juice, agave and cumin. Season with 1/2 teaspoon salt and 1/4 teaspoon pepper. Pulse again until vegetables are broken down, but salsa is still chunky. Taste and adjust for seasoning with more lime juice, cilantro, salt and pepper if desired. Continue to pulse if a thinner salsa is desired.
- 4
Refrigerate: For best results, cover salsa, transfer to the refrigerator and allow the flavors to marry for at least 30 minutes.
- 5
Serve and enjoy! Or, store in an airtight container in the refrigerator for up to 1 week.
Salsa Verde Recipe (Tomatillo Salsa)
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About this Recipe
Craving a vibrant, fresh salsa that elevates any meal? This homemade Salsa Verde recipe delivers an explosion of tangy, bright flavors that will make you ditch store-bought versions for good. It’s perfect for adding a zesty kick to your favorite Mexican dishes or simply enjoying with crispy tortilla chips.
This recipe shines by focusing on the incredible freshness of roasted tomatillos and peppers, paired with aromatic white onion and garlic. The careful balance of heat from poblano and jalapeño peppers with the bright acidity of fresh lime juice creates a salsa that’s both complex and incredibly satisfying. The hint of cumin adds an earthy depth that perfectly complements the other ingredients.
What you’ll get is a beautiful, bright green salsa with a wonderfully layered flavor profile. Expect a delightful tang from the tomatillos, a subtle smokiness and gentle heat from the roasted peppers, and a refreshing lift from fresh cilantro and lime. Depending on how you process it, you can achieve a chunky texture or a smoother, pourable consistency, both equally delicious. It’s a versatile condiment that feels incredibly fresh and homemade.
Feel free to adjust the spice level to your preference by adding more or less jalapeño, or by removing the seeds for a milder salsa. If your tomatillos are particularly tart, a touch of agave or honey can help balance the flavors beautifully. You can also experiment with the amount of fresh cilantro and lime juice to suit your taste. For an even richer, smoky flavor, consider charring your peppers and tomatillos until slightly blackened before blending.
This lively Salsa Verde is ideal for taco nights, smothering enchiladas, topping grilled chicken or fish, or simply serving as a vibrant dip with your favorite tortilla chips. Its fresh, zesty character makes it a fantastic addition to any festive gathering or weeknight dinner.