Salsa Verde

My Salsa Verde or Green Salsa recipe is a roasted blend of tomatillos, jalapenos, garlic, and onion that get a whirl in a blender with fresh cilantro and lime juice to make the best and easy Salsa Verde.

Salsa Verde (Green Salsa) is a spicy green tomato-based Mexican green sauce. After trying this recipe there is no going back to store-bought. Salsa Verde goes well with anything that goes with regular red tomato salsa.

The tomatillos and vegetables get a quick roast in a cast iron skillet. They are tossed in the blender with cilantro and lime juice until smooth. This Salsa Verde or “green salsa” recipe is the quickest way to whip up a flavorful bowl of salsa. I add a dollop of sour cream on top and will swirl that in to balance the heat. If not using it for a dip I drizzle it over my tacos.

Maybe it is the winter snow that has me craving something green with some heat. The gorgeous shades of green and the fresh flavors of Salsa Verde are exactly what my life had been missing this winter.

If it was green it was in my basket. The Mangoes also made it into the blender but for a Banana Mango Smoothie. And those avocados made a wonderful Avocado Cilantro Dip. As for the mint well let’s just say Mojitos are my favorite drink and complimented the Salsa Verde very well.

The smell of roasting tomatillos, garlic, jalapeno, and onion will have your tummy rumbling in anticipation. While the vegetables are in the skillet stir them around to give them a nice char on both sides.

So with a margarita in hand, a fresh batch of Green Sauce, and chips the day couldn’t get any better. Or could it? The recipe made a little over 16 oz. and it was winter after all. The next day as the snow fell to the ground my slow cooker was plugged in and my Salsa Verde found its new purpose. A soup to knock off the winter chill. Check out my Slow Cooker Salsa Verde Pork Soup.

Ingredients for Salsa Verde

Fresh green tomatillos, jalapenos, and cilantro give this salsa its beautiful green color.

• 1 tablespoon vegetable oil
• 1 lbs tomatillos, husks removed – tomatillos are in season from summer through fall.
• 2 jalapenos
• 2 cloves of garlic
• 1 quarter of a medium white onion, roughly chopped
• 1/2 cup cilantro
• juice from 1 lime
• 1 teaspoon sugar
• 1/8 teaspoon salt

How to Make Salsa Verde

This easy salsa recipe is made in a blender but first, you saute the vegetables. This gives the salsa verde a flavor boost.

• In a large cast iron skillet over medium-high heat add vegetable oil, tomatillos, jalapenos, garlic, and onions. You saute them for about 10 minutes. This will give the vegetables a beautiful char and their flavor will be enhanced.
• When the jalapenos are cool enough to touch remove the stem and seeds. Also, remove any flaking skin from the jalapenos. You will know it when you see it.
• In a high-power blender or food processor add tomatillos, jalapenos, onions, garlic, lime juice, sugar, and salt. Blend until smooth.
• Serve with your favorite Mexican recipe or with tortilla chips.

How to Save Leftover Salsa Verde

Homemade Salsa Verde will stay good in the refrigerator for up to 3 days. Be sure to store the green salsa in an airtight container.

Here is our Recipe for Salsa Verde