Do you have tomatillos? Grab your favorite tortilla chips to dip them into the best homemade salsa verde recipe ever. We have three methods to make this Mexican green salsa with roasted tomatillos, chili peppers, lime juice, cilantro, and onions.
In this recipe
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oven roasting method
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Pan frying method
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cooking method
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Growing up we always had a choice of two types of salsa – a red tomato salsa which we made ourselves and a salsa verde or green salsa which we got from a bottle (Victoria brand).
Salsa Verde is really easy to make at home, all you need are tomatillos, onions, jalapeño, lime and cilantro.
To prepare the salsa verde, you need to cook the tomatillos, which you can do by either boiling, oven roasting, or pan roasting. All three approaches are quick and easy, but if you’re grilling or pan frying, you can add extra flavor by sautéing the tomatillos.
Then quickly spin in the blender with the other ingredients, easy!
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Check out this delicious Tomatillo Salsa Verde recipe
Tomatillo Salsa Verde
To cook the tomatillos, you can either roast them in the oven, brown them on the stovetop, or boil them. Oven roasting or stovetop browning will provide more flavor. Any way will work, although boiling is a more common way to cook the tomatillos.
Garlic is optional. You can either cook a few cloves with the tomatillos in one of these steps, or add a cloves of raw garlic or two when you puree the salsa.
ingredients
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1 1/2 lb tomatilloless
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1/2 Cup chopped White Onion
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2 cloves (or more) garlicOptional
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1/2 Cup chopped coriander leaves and stems
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1 tablespoon fresh lime juice
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2 Jalapeño or Serrano peppers seeded, seeded and chopped (you can use whole for extra spiciness if you like)
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Salt to taste
method
oven roasting method
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Preheat grill:
Set the rack about 6 inches away from the heating element.
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Preparing the tomatillos:
Remove the papery skins from the tomatillos and rinse well. Halve the tomatillos and place cut-side down on a baking sheet lined with aluminum foil.
Add a few cloves of garlic into their skins (if using). Place under a broiler for about 5-7 minutes to slightly blacken the skin of the tomatillos.
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Combine the cooked tomatillos and spices, then pulse in a blender:
In a blender or food processor, place the cooked tomatillos, lime juice, onions, garlic (if using), cilantro, and chilies and pulse until all ingredients are finely chopped and blended.
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Season and serve:
Season with salt.
Cool, then refrigerate. Serve with fries or as a salsa accompaniment to Mexican dishes.
Pan frying method
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Blow the tomatillos:
Brush the bottom of a pan with some vegetable oil. Heat on high. Add the tomatillos to the pan and sear on one side, then flip and sear on the other side. Remove from stove.
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Combine the cooked tomatillos and spices, then pulse in a blender:
In a blender or food processor, place the cooked tomatillos, lime juice, onions, garlic (if using), cilantro, and chilies and pulse until all ingredients are finely chopped and blended.
Season with salt.
Cool, then refrigerate. Serve with fries or as a salsa accompaniment to Mexican dishes.
cooking method
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Simmer the tomatillos in a pan:
Put the tomatillos in a saucepan and cover with water. Bring to a boil and simmer for 5 minutes. Remove the tomatillos with a slotted spoon.
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Combine the cooked tomatillos and spices, then pulse in a blender:
In a blender or food processor, place the cooked tomatillos, lime juice, onions, garlic (if using), cilantro, and chilies and pulse until all ingredients are finely chopped and blended.
Season with salt.
Cool, then refrigerate. Serve with fries or as a salsa accompaniment to Mexican dishes.
| nutritional information (per serving) | |
|---|---|
| 24 | calories |
| 1g | Fat |
| 5g | carbohydrates |
| 1g | protein |
