Salsa Verde (Tomatillo-Jalapeno Salsa) Recipe

Salsa Verde Recipe
Salsa Verde (Tomatillo-Jalapeno Salsa) Recipe
5 (100%) 2 votes

A Mexican salsa made from green tomatillos, jalapenos, onions, garlics and flavored with lime juice and spices.

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Mexican

Salsa Verde is a green mexican salsa made from pureeing green tomatillos, jalapenos, onions, garlic, cilantro and flavored with lime juice and spices.

Traditionally this salsa is made from tomatillos, but if they are not available you can also substitute them with green tomatoes. This will make the salsa taste different than the traditional version, but still extremely tasty.

In this recipe I roast the vegetables before pureeing them which gives them it a slightly smoky flavor and a darker color. You can also make this salsa by pureeing raw vegetables if you like. This salsa can be enjoyed with tortilla chips, tacos or burritos.

To make Salsa Verde at home follow the detailed step by step recipe with photos posted below.

Also see: Salsa Roja Asada (Roasted Red Tomato-Chilli Salsa) , Pico De Gallo (Salsa Fresca) and Guacamole Dip

Yield: 1 Large Bowl

Prep Time:

Cook Time:

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Ingredients for Salsa Verde Recipe

  • 10-12 Tomatillos/Green Tomatoes
  • 1 Small Onion
  • 1-2 Jalapenos
  • 5-6 Cloves of Garlic
  • 5-6 Sprigs Cilantro/Coriander Leaves
  • 2 Teaspoon Lime Juice
  • 1 Teaspoon Black Pepper Powder
  • 1 Teaspoon Red Chilli Powder
  • 1-2 Teaspoon Salt, or to taste

Step By Step Instructions With Photos for Salsa Verde Recipe

  • Dice the tomatillos, onions and jalapenos. Roast them on a heated pan along with garlic cloves. I do not add any oil to roast the vegetables, but you can add 1-2 tsp of oil if needed. It is ok if the vegetable edges turn slightly black as that will give a nice flavor and color to the salsa.

  • When the vegetables have roasted transfer them to a food processor or blender and make a puree.

  • Now add 1 tsp black pepper powder, 1 tsp red chilli powder and 1-2 tsp salt to taste. Also add 2 tsp lime juice and mix well in the blender.

  • Add finely chopped cilantro/coriander leaves to the salsa. Salsa Verde is ready. Refrigerate for 20-30 minutes before serving. Enjoy it as a dip with chips, tacos or on sandwiches and wraps.

    Also see: Salsa Roja Asada (Roasted Red Tomato-Chilli Salsa) , Pico De Gallo (Salsa Fresca) and Guacamole Dip

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