Made with roasted tomatillos, this homemade salsa verde is zesty, spicy, and bright. It's SO much better than store-bought. Pass the tortilla chips!
Try this salsa verde recipe once, and you’ll never get the store-bought kind again. It calls for a short list of fresh ingredients: tomatillos, serrano chiles, garlic, onion, cilantro, and lime. They give it an amazing zesty, tangy, bright, and spicy flavor that’ll have you scooping it up with chip after chip (after chip).
My inspiration for this recipe came from the many, many salsas I tried during our years in Austin. They taught me just how flavorful homemade salsa could be, and they got me curious about making my own. I hope this recipe does the same for you. Once you start making your own tomatillo salsa verde, you won’t look back!
Salsa Verde Recipe Ingredients
Here’s what you’ll need to make this salsa verde recipe:
- Tomatillos – You might think they’re just green tomatoes, but fun fact: they’re not! Like tomatoes, tomatillos are in the nightshade family, but they’re actually a type of ground cherry. Their bright green skin is covered in a sticky coating, which is surrounded by a papery husk. Their flavor is super-tangy, which gives this salsa a delicious kick.
- Onion and garlic – For sweet/savory depth of flavor.
- Jalapeño or serrano peppers – For heat. Add more or less depending on your spice tolerance.
- Avocado oil – Or another neutral oil, for richness.
- Fresh lime juice – For bright, zesty flavor.
- Cilantro – It adds refreshing flecks of green.
- And sea salt – To make all the flavors pop!
Find the complete recipe with measurements below.
How to Make Salsa Verde
The first step in this homemade salsa verde recipe is roasting the veggies. Why?
- It makes the tomatillos softer, sweeter, and juicier.
- It gives everything a little char, which adds depth of flavor to the salsa.
Remove the papery husks from the tomatillos and rinse to remove the stickiness. Pat them dry and place them on a baking sheet with the chopped onions, whole chiles, and garlic wrapped in foil. Drizzle the veggies with oil and season them with salt.
Roast in a 450°F oven until the tomatillos are juicy and browned, about 15 to 20 minutes.
Next, blend the salsa. Place the tomatillos in a food processor with the avocado oil, peppers, onion, garlic, cilantro, lime juice, and salt. Process until combined.
Note: If you’re sensitive to spice, start by adding just 1 pepper (or even 1/2!) to the food processor. It’s much easier to add more to taste than to take it out!
Finally, taste and adjust to find a balance of flavors you love. When you can’t stop eating the salsa verde straight from the food processor, it’s just right.
How to Use Tomatillo Salsa Verde
This simplest way to serve this tomatillo salsa recipe is as a dip. Try pairing it with homemade tortilla chips (or taquitos) for a next-level appetizer or snack!
But that’s just one of many ways to use this zesty green salsa. Here are a few more of my favorites:
- Add it to veggie tacos, or set it out at your next taco bar.
- Top it onto nachos.
- Spoon it over a burrito bowl.
- Use it as a green sauce for enchiladas.
- Or eat it for breakfast! Serve it alongside migas, a tofu scramble, breakfast burrito, or Southwestern omelette.
How do you like to use roasted tomatillo salsa? Let me know in the comments!
More Favorite Salsas and Dips
If you love this tomatillo salsa verde recipe, try one of these homemade dips or salsas next:
- Homemade Salsa
- Pico de Gallo
- Best Guacamole
- Easy Mango Salsa
- Pineapple Salsa
- Avocado Salsa
- Salsa Roja
- Or any of these 35 Best Dip Recipes!
Tomatillo Salsa Verde
Equipment
- Food Processor (I love my Cuisinart)
Ingredients
- 9 medium tomatillos
- 1 small yellow or white onion, cut into large chunks
- 1 to 2 serrano or jalapeño peppers*
- 4 garlic cloves, unpeeled
- 2 tablespoons avocado oil, plus more for drizzling
- 2 tablespoons fresh lime juice
- ½ cup chopped fresh cilantro
- 1¼ teaspoons sea salt, plus more for sprinkling
- Tortilla chips, for serving
Instructions
- Preheat the oven to 450°F and line a baking sheet with parchment paper.
- Remove the husks from the tomatillos and rinse to remove the stickiness. Pat dry and place on the baking sheet with the onion and peppers. Drizzle with avocado oil, sprinkle with salt, and toss to coat. Wrap the garlic cloves in a piece of foil with a drizzle of oil and add to the baking sheet. Roast for 15 to 20 minutes, or until the tomatillos are juicy and browned.
- Remove the garlic from the foil and peel it. Remove the stems from the peppers.
- In a food processor, place the tomatillos, onion, peppers, garlic, avocado oil, lime juice, cilantro, and salt. Process until combined. If the salsa is too thick, add water, 1 tablespoon at a time, to reach your desired consistency. Season to taste and serve with tortilla chips.
- Store leftover salsa in the fridge for up to 5 days.
Approximately how many cups of salsa does the recipe make?
Hi Susan, I’d estimate about 2 heaping cups!
Hello, I was wondering if you could freeze the salsa once it’s done?
Thank you in advance
Hi Charlo, it’s best fresh, but you can freeze it.
Delicious! Salsa step aside!!
Think I may grow tomatillas next year. First time trying them.
DELICIOUS! Definitely one I’ll keep!
So glad you loved it, Loraine!