If you love fresh, bold flavors, this homemade salsa verde is a must-try! It’s tangy, a little smoky, and just the right amount of spicy.
Unlike traditional tomato-based salsa, salsa verde is made with roasted tomatillos, giving it a bright, zesty kick.
This versatile salsa can be used in so many ways. Spoon it over tacos, eggs, or grilled meats, mix it into soups and chilis, or use it as a dip for tortilla chips. It even adds a fresh pop of flavor to enchiladas, burritos, and roasted veggies.
Why You’ll Love This Salsa Verde Recipe
Easy to Make – Just roast, blend, and enjoy!
Healthy & Fresh – No preservatives, just simple, wholesome ingredients.
Customizable – Adjust the heat level, add honey for sweetness, or experiment with different herbs.
How to Make Garden-Fresh Salsa Verde
Recipe Details
Prep Time: 20 minutes
Cook Time: 15-20 minutes
Servings: 4-6
Ingredients
- 1 lb. tomatillos
- 2 medium jalapeño peppers
- 3-4 cloves fresh garlic, peeled
- 2 tbsp extra virgin olive oil
- 4 green onions, chopped
- ¼ cup fresh cilantro leaves
- ¼ cup fresh lime juice
- 2 tsp ground cumin
- 2 tsp dried oregano
- Optional: 1 tbsp honey
- To taste: Sea salt and black pepper
Directions
Step 1: Preheat your oven to 400°F. Line a rimmed baking sheet with parchment paper or a Silpat baking mat.
Husk the tomatillos and cut them in half. Arrange them on the baking sheet with the whole jalapeños and garlic cloves. Drizzle everything with olive oil and toss to coat.
Roast for 15-20 minutes, until the vegetables are tender and slightly charred. Let them cool for a few minutes before handling.
Step 2: Once the roasted jalapeños are cool enough to handle, cut them in half and remove the seeds.
Transfer the roasted veggies to a blender or food processor. Add the green onions, cilantro, lime juice, cumin, and oregano. Pulse until combined—but leave it a little chunky for texture.
Step 3: Taste your salsa and adjust as needed:
Want it sweeter? Add a drizzle of honey.
Too thick? Add a splash of lime juice or water.
Need more seasoning? Add a pinch of salt & pepper.
Serve immediately or store in an airtight container in the fridge for up to 5 days. You can also freeze it for longer storage.
How to Store & Freeze Salsa Verde
Refrigerator: Store your salsa verde in an airtight container or mason jar in the fridge for up to 5 days. The flavors will deepen as it sits!
Freezer: To freeze, pour the salsa into a freezer-safe container or ice cube tray for easy portioning. Once frozen, transfer the cubes to a freezer bag. Salsa verde can be frozen for up to 3 months.
Thawing & Reheating: Let frozen salsa thaw overnight in the fridge or warm it gently on the stove before using. If it separates, just give it a quick stir or blend to restore the texture.
How to Use Salsa Verde
This salsa is more than just a dip—here are some creative ways to enjoy it:
- Drizzle over grilled chicken or pork for extra flavor.
- Mix into soups & chilis for a bright, zesty kick.
- Top off tacos, eggs, or roasted veggies.
- Use it as a marinade for meats or seafood.
- Blend with avocado for a creamy, mild salsa variation.
Recommended Kitchen Tools
Looking to make this recipe even easier? Here are some tools I love:
- Rimmed Baking Sheet – Perfect for roasting veggies evenly.
- High-Powered Food Processor – Gets the perfect texture every time.
- Citrus Juicer – Makes squeezing fresh lime juice a breeze.
- Silicone Baking Mat – Makes cleanup a breeze, and you don’t have to worry about stuff sticking.
Making homemade salsa verde is so easy, and the fresh flavor is unbeatable. Whether you’re using it as a dip, sauce, or marinade, it adds a bold, zesty touch to any dish.
Homemade Salsa Verde
Equipment
- Food Processor
Ingredients
- 1 lb tomatillos
- 2 medium jalapenos
- 3-4 cloves fresh garlic peeled
- 2 tbsp olive oil extra virgin
- 4 green onions chopped
- 1/4 cup fresh cilantro leaves
- 1/4 cup fresh lime juice
- 2 tsp cumin dried
- 2 tsp oregano dried
- 1 tbsp honey optional
Instructions
- Step 1: Preheat your oven to 400°F. Line a rimmed baking sheet with parchment paper or a Silpat baking mat.
- Husk the 1 lb tomatillos and cut them in half. Arrange them on the baking sheet with the 2 medium jalapenos and 3-4 cloves fresh garlic. Drizzle everything with olive oil and toss to coat.
- Roast for 15-20 minutes, until the vegetables are tender and slightly charred. Let them cool for a few minutes before handling.
- Step 2: Once the roasted jalapeños are cool enough to handle, cut them in half and remove the seeds.
- Transfer the roasted veggies to a blender or food processor. Add the green onions, cilantro, lime juice, cumin, and oregano. Pulse until combined—but leave it a little chunky for texture.
- Step 3: Taste your salsa and adjust as needed:
- Want it sweeter? Add a drizzle of honey.
- Too thick? Add a splash of lime juice or water.
- Need more seasoning? Add a pinch of salt & pepper.
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