Description
This Homemade Salsa Verde combines zesty tomatillos, spicy jalapeños, and fragrant cilantro into a delicious sauce.
Ingredients
Scale
- 1 ½ pounds tomatillos, husked and rinsed
- 2–3 jalapeño peppers, stems removed
- 1 small white onion, quartered
- 2 cloves garlic, peeled
- 1 cup fresh cilantro leaves with stems
- Juice of 1 lime (about 2 tablespoons)
- ½ teaspoon kosher salt
- 1 tablespoon olive oil (optional)
- 1 avocado (optional, for creamy variation)
Instructions
- Preheat oven to 425°F (220°C) and place tomatillos, jalapeños, onion, and garlic on a baking sheet. Roast for 15–20 minutes until blistered and slightly browned.
- Transfer roasted veggies to a blender or food processor. Add cilantro, lime juice, and salt. Blend to desired texture.
- Taste and adjust seasoning—more salt or lime as needed. Add avocado for a creamy texture, or a splash of water to thin.
- Let salsa rest 10–15 minutes to allow flavors to meld.
- Serve with tortilla chips or over tacos, grilled meats, and eggs. Store leftovers in the fridge up to 5 days.
Notes
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Condiment
- Method: Roasting and Blending
- Cuisine: Mexican
Nutrition
- Serving Size: 2 tablespoons
- Calories: 20
- Sugar: 1g
- Sodium: 120mg
- Fat: 1g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 1g
- Protein: 0g
- Cholesterol: 0mg
Keywords: Salsa Verde, tomatillos, jalapeños, cilantro, homemade salsa