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Salsa verde in molcajete with tortilla chips.
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5 from 10 votes

Salsa Verde

A simple, 6-ingredient salsa verde to top your favorite Mexican foods. It is ready in minutes and it's loaded with flavor from roasted tomatillos, cilantro, garlic and chili peppers.
Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes
Course: Condiment, Sauce
Cuisine: Mexican
Diet: Gluten Free, Vegan, Vegetarian
Servings: 6 servings
Calories: 48kcal

Equipment

Ingredients

  • ¾ pound tomatillos (about 10 regular sized tomatillos or 20 small. Remove the papery husks and wash the tomatillos to remove the sticky film on the skin)
  • 5-6 cloves garlic (unpeeled)
  • 1 small jalapeno pepper (serrano pepper or any hot pepper works. For lots of heat and more flavor add a fourth to a half of a habanero pepper but be careful as it is extremely fiery)
  • 1 tablespoon extra virgin olive oil (optional)
  • 1 small onion (chopped. White onion is preferred, or use yellow)
  • ¼ cup cilantro (stems and leaves coarsely chopped)
  • Juice of ½ lime (or lemon)
  • Salt to taste

Instructions

  • Prep the tomatillos. Place the tomatillos in a single layer in a foil lined baking pan. Scatter the unpeeled garlic cloves and the jalapeno peppers among the tomatillos. Drizzle the olive oil, if using, over the tomatillos but don't rub it in.
  • Broil. Place the baking pan under the broiler and broil on high until black spots appear on the tomatillos. Flip the tomatillos and broil until dark spots appear on the other side. Set aside to cool.
  • Process the salsa verde. Remove the garlic peels--they should come off quite easily. Place the garlic and tomatillos in the food processor along with the onion, cilantro, lime juice and salt. Process into a coarse sauce that still has a bit of texture. If you prefer a creamy salsa verde process a little longer.

Notes

  • Refrigerate the salsa verde for up to three days after making.
  • To freeze the salsa, place in freezer safe container and store for up to three months. Thaw in refrigerator before eating.
  • Tomatillos make the most authentic salsa verde but you can use green tomatoes for an excellent, albeit different tasting, version. They are tart, although not as tart as tomatillos. If you use green tomatoes to make this salsa, roast them just as you would the tomatillos, until they are soft with black-brown spots.

Nutrition

Calories: 48kcal | Carbohydrates: 5g | Protein: 1g | Fat: 3g | Saturated Fat: 0.4g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 2g | Sodium: 2mg | Potassium: 188mg | Fiber: 1g | Sugar: 3g | Vitamin A: 135IU | Vitamin C: 11mg | Calcium: 12mg | Iron: 0.4mg