This easy recipe will show you how to make traditional salsa verde, or green salsa. The main ingredients are tomatillos which are similar to tomatoes, and then you also have jalapenos, onion, cilantro, and lime juice in the mix to give it all the incredible flavor you’d wish for.
Some home cooks like to add a couple of diced avocados and that can work well if you want a creamy, slightly thicker result. But you can absolutely make this without the avocados if you prefer it without or you don’t have any.
You can also make it as spicy or as mild as you want. The heat from chilies comes largely from the seeds and ribs so you can either remove those or leave them in. If you want a fiery result, perhaps try serranos or habanero peppers, even leaving the seeds and ribs in!
Why You’ll Love the Recipe:
This classic salsa verde pairs with just about anything and you can whip up a delicious batch of it in just 15 minutes. Although it looks thin at first, the pectin in the tomatillos makes it thicken up a bit in the refrigerator.
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How to Serve It:
Pair salsa verde with meat, poultry, fish, or vegetables, or use it as a taco sauce.
Can You Make It Ahead?
Yes, you can prepare it in advance if you wish. Just keep it refrigerated.
Storage Instructions:
Leftovers will keep for up to 3 days in an airtight container in the refrigerator. If you’ve used avocados keep in mind the salsa verde will go slightly darker. It’ll still taste the same though. Another option is freezing it for up to 3 months and then thawing it overnight in the fridge before use.
Variations and Substitutions:
Reduce the amount of chilies used for a milder result or use more for a spicier one.
Homemade Salsa Verde
Ingredients
- 1½ pounds about 12 medium tomatillos, husked and rinsed
- ¼ cup fresh cilantro
- ½ cup chopped white onion
- 1 or 2 jalapenos
- 2 tablespoons to ¼ cup lime juice to taste
- 1 or 2 diced avocados optional
- Salt to taste
Instructions
- Put a rack 4 inches below the broiler and preheat it.
- Put the tomatillos and jalapeno peppers on a baking sheet and broil for 5 minutes or until blackened in spots.
- Flip them over with tongs and cook for a further 5 minutes until blistered.
- Put the onion, cilantro, 2 tablespoons of the lime juice and ½ teaspoon salt in a blender or food processor.
- Add the tomatillos and jalapenos (with their skins and juices) and pulse until mostly smooth.
- Add more salt and/or lime juice if needed.
- If you want a creamy salsa, let it cool down in the blender or food processor and add 1 or 2 avocados and blend again.
- Enjoy!
