Salsa Verde

Bright & sour table salsa.

4 servings
30 minutes
Ethan Chlebowski

Ingredients

Salsa components

  • Tomatillos
    8
  • Serrano peppers
    2
  • Garlic
    1 clove
  • White onions
    1/4
  • Cilantro
    a handful
  • Salt
    to taste

Method

Step 1: Roast the vegetables

Preheat the oven to 450 F°/232 C°. Add the tomatillos, serranos, onion, and garlic clove to a baking sheet. Place in the preheated oven and until the vegetables are softened in spots.

Step 2: Blend the roasted vegetables

Remove the skin from the garlic clove. If any serrano or tomato skins are overly blackened, you peel those off before blending. Some skin adds a smokey flavor to the salsa, however.

  • Remove the stems from the serrano peppers. Optionally remove the seeds for milder salsa.

Place all the roasted ingredients and the cilantro in a food processor with a sprinkle of salt. Pulse until desired consistency is reached (do not over blend).

Step 3: Taste & serve

Taste it and add more salt as needed. Thin out with water if needed.

  • Note: Since tomatillos are acidic it may need more salt than a normal salsa to round out the flavor.

“Diana Kennedy calls salsa verde the most popular of the Mexican table sauces. It couldn't be easier to make nor more versatile in how it can be used. This is my preferred method for making the salsa.”

Ethan Chlebowski
Creator

Watch & Cook

Nutritional Information

entire recipe
Calories223
43g
4g
7g

Show macros split into…

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Recommended: 4 servings

FAQ

Could make this without roasting the vegetables?

Yes - you can follow the same steps without the vegetables. I prefer the roasted method, but it’s also great without that step. You’ll get a fresher, greener salsa that way.

I don’t own a food processor…

If you prefer chunkier salsa or don’t have a food processor use a knife or mortar & pestle to chop up all of the ingredients. A blender will also work but will result in a smoother salsa.