Salsa verde is one of my favorite sauces to have on hand. It’s tangy, slightly spicy, and packed with fresh flavors that instantly elevate tacos, grilled meats, or even scrambled eggs. I first made it when I wanted a homemade alternative to store-bought salsa and was amazed at how simple it is to make from scratch. It’s vibrant, versatile, and so much fresher than anything you can buy in a jar.

Recipe Details

Prep time: 10 minutes
Cook time: 5 minutes (if roasting)
Total time: 15 minutes
Servings: About 1 cup
Calories: Around 30 per 2-tablespoon serving

Why You’ll Love This Recipe

• Quick and easy with just a handful of ingredients.
• Bright, tangy flavor that livens up any meal.
• Works as a dip, sauce, or condiment.
• Keeps in the fridge for up to a week.

Ingredients You’ll Need

• 10 tomatillos, husked and rinsed
• 1 to 2 jalapeños, stemmed and seeded if desired
• 1 small onion, quartered
• 2 cloves garlic
• ½ cup fresh cilantro leaves
• 1 tablespoon lime juice
• ½ teaspoon salt, adjust to taste
• Optional: 1 teaspoon olive oil if roasting

How to Make Salsa Verde

1. Prepare the Ingredients
   Husk and rinse the tomatillos. Quarter the onion and stem the jalapeños.
2. Cook the Vegetables
   You can either roast the tomatillos, jalapeños, onion, and garlic in the oven at 425°F (220°C) for 5 to 10 minutes until lightly charred, or boil them in a small pot of water for about 5 minutes.
3. Blend the Salsa
   Place the cooked tomatillos, jalapeños, onion, garlic, cilantro, lime juice, and salt in a blender or food processor. Blend until smooth and adjust seasoning to taste.
4. Serve and Enjoy
   Pour over tacos, grilled chicken, or roasted vegetables. It’s also great as a dip for chips or drizzled over eggs.

Tips for Success

• Roasting adds a smoky depth, but boiling works if you want a quicker version.
• Adjust the number of jalapeños based on how spicy you like it.
• Store in an airtight container in the fridge for up to a week.