Name: Easy Homemade Tomatillo Salsa Verde
Prep time: 5 min
Cook time: 30 min
Total time: 35 min
Ingredients: 1 1/2 lbs Tomatillos (husked); 1 Jalapeno (seeded if you want less heat); 1 Medium White Onion; 2-3 Cloves Garlic; 2 TBS Avocado Oil; 1/2 TSP Salt; 1/4 TSP Pepper; 1 Lime (juiced); Water or Broth (to thin if desired)

Jump to Recipe - Print Recipe

This post may contain affiliate links. Click for complete disclosures.

Turn your taco Tuesday's green with this Easy Homemade Salsa Verde recipe. It's deliciously flavorful, easy to make, and compliments all your taco nights!

What is Salsa Verde?

Salsa verde is a traditional salsa that originated from Mexico. It is a tomatillo based sauce, unlike classic red salsas, which are tomato-based.

What is in salsa verde?

Salsa verde is really easy to make and it only uses a few main ingredients.

tomatillos
onions
serrano or jalapeno peppers
garlic
lime
cilantro
Salt
pepper
avocado Oil

REMEMBER TO SUBSCRIBE TO THE NEWSLETTER FOR FREE AND RECEIVE WEEKLY RECIPE NOTIFICATIONS AND SUBSCRIBER ONLY BONUSES.

YOU CAN ALSO FOLLOW GRAIN FREE TABLE ON PINTEREST TO MAKE IT EASY TO SAVE YOUR FAVORITE RECIPES!

How to pick the best tomatillos

Press on the tomatillos. They should be firm (but not rock hard) or squishy, which means they are overripe.
Peel back the husk just slightly to check the color. The tomatillos should have a beautiful green color to their skin.
Skip the tomatillos that have blemishes, or the skins are shriveled.
Store the tomatillos in the fridge if you are not going to make the salsa verde right away. Unlike regular tomatoes, they hold their shelf life better in the refrigerator.

How do you make salsa verde?

It's really easy. It's so easy our youngest (she's 9) makes it all the time because she prefers it with her chips over. Granted, she likes me to make sure I do the jalapenos for her since she doesn't want to touch them, haha.

Clean and chop the tomatillos, onions, garlic, and jalapenos.
Lightly drizzle them with avocado oil.
Roast in the oven for about 30-45 minutes until the vegetables start to brown and become soft.
Transfer everything to a blender or food processor, add the cilantro, and then process until slightly chunky for the best texture.
Add salt and pepper to taste.

Enjoy it with your favorite chips and veggies, or add it to your favorite recipe to bump up the flavor!

Homemade Salsa Verde is so much better than what you buy in the bottle at the store. The flavors are so much bolder and makes everything even more deliciously flavorful!

Do you have to roast the veggies before making?

Short answer, nope. I find that roasting makes the salsa more flavorful and it takes the added heat/ bite from the jalapeno and raw onion. If you like the more raw salsa flavor feel free to skip the roasting and see which version you prefer.

Controlling the heat levels

The jalapeno adds some heat but if you want to reduce that heat simply remove the ribs and seeds from the pepper before adding it to the food processor. If you want more you can always add a few at a time until you are happy with the heat level. If you want more heat feel free to add an extra jalapeno or add a raw one to the food processor for an extra bite.

My salsa is really thick

If you want a thinner salsa simply add a few tbs of water or chicken/ veggie stock to the food processor to thin it out. If you want a thicker salsa just kip this step.

More #tacotuesday Recipes to enjoy!

Blackeded Mahi-mahi Tacos with Caribbean Slaw

Easy Sheet Pan Chicken Fajitas

Easy Grain Free Taquitos

Melt in Your Mouth Pork Carnitas

Chicken Tortilla Soup

Easy Homemade Queso

Better than Restaurant Salsa

Classic Guacamole

Grain Free Churros

Easy Homemade Tomatillo Salsa Verde

Sara Vaughn

Debating whether or not to skip #tacotuesday because you want to get some greens in should never have to happen. That's where this Easy Homemade Tomatillo Salsa Verde will always come into play and you can have your greens and your tacos too!

Print Recipe Pin Recipe

Prep Time 5 mins

Cook Time 30 mins

Total Time 35 mins

Course Appetizer, sauce

Cuisine Mexican

Servings 12

Calories 62.18 kcal

Ingredients

1 ½ lbs Tomatillos husked
1 Jalapeno seeded if you want less heat
1 Medium White Onion
2-3 Cloves Garlic
2 TBS Avocado Oil
½ teaspoon Salt
¼ teaspoon Pepper
1 Lime juiced
Water or Broth to thin if desired

Instructions

Preheat the oven to 375 degrees, if you are roasting.
Clean and chop the tomatillos, onions, garlic, and jalapenos.
Lightly drizzle them with avocado oil. Roast in the oven for about 30 minutes until the vegetables start to brown and become soft.
Transfer everything to a blender or food processor, and add the cilantro then process until slightly chunky for the best texture
Add salt and pepper to taste.
Enjoy it with your favorite chips and veggies, or add it to your favorite recipe to bump up the flavor!

Notes

If you like a little more bite in your salsa feel free to skip the roasting and just blend everything together.

Want less heat? Remove the seeds and ribs from the jalapeno before adding it to your salsa.

If you want to thin out your salsa you can easily add water or broth until it is your desired thickness.

Want to make it creamy? Add in an avocado or a ¼ c sour cream to your salsa to make it extra creamy.

Keyword homemade, roasted tomatillos, salsa verde, tomatillo, tomatillo enchilada, tomatillo salsa

If you make this recipe, please let me know! Leave a comment, rate it, and don't forget to tag a photo #grainfreetable or @grainfreetable on Instagram. I'd love to see what you come up with!

Originally Posted 03/9/2020