Homemade Salsa Verde (Green Salsa)

Fresh tomatillos are roasted, then blended with jalapeno, cilantro, garlic and onion to create this mildly spicy green salsa.

Why You’ll Love This Recipe

I was excited to spot tomatillos at my local farm stand this week. They seem to have such a short growing season here in Colorado that I can’t resist buying them when I see them.

And then, of course, I couldn’t resist making some Homemade Salsa Verde! One of my favorite things to do with fresh tomatillos is make green salsa.

Everyone in my family prefers green salsa to the traditional red, so fresh tomatillo salsa is a big hit around here.

In fact, my youngest won’t use anything but green salsa…..especially if it’s fresh and homemade!

I always roast the tomatillos first, along with some of the other salsa ingredients, to give it a bit of a smoky flavor.

Once your veggies are roasted, it just takes a minute to pulse everything together in the food processor.

I usually use one or two jalapenos, depending on their size and whether or not we want a spicy salsa. If you like it spicy, be sure to leave some of the seeds in your jalapenos.

This Homemade Salsa Verde is great in tacos, and burritos, or on enchiladas, but we enjoy it most with our favorite tortilla chips.

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Ingredients

• Produce: tomatillos, jalapenos, onion, garlic, fresh cilantro
• Olive oil
• Salt and pepper

Homemade Salsa Verde

Fresh tomatillos are roasted, then blended with jalapeno, cilantro, garlic and onion to create this mildly spicy green salsa.

5 from 2 votes

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Course: Appetizers

Cuisine: Mexican

Prep Time: 15 minutes minutes

Cook Time: 15 minutes minutes

Total Time: 30 minutes minutes

Servings: 6 servings

Calories: 75kcal

Author: Danelle

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Ingredients 

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• 10-12 medium tomatillos husked and cleaned
• 1-2 small jalapenos halved and seeded
• 1 small onion quartered
• 3-4 garlic cloves peeled
• 1-2 tablespoons olive oil
• 1-2 handfuls fresh cilantro
• Salt and pepper to taste

Instructions

• Preheat oven to 425 degrees.
• Place tomatillos, jalapenos, onion and garlic cloves on a large baking sheet and drizzle with olive oil. Roast for 10-15 minutes or until vegetables start to brown. Remove from oven and cool.
• Place roasted vegetables in the bowl of a food processor and process until well blended.
• Add fresh cilantro and process for another minute or two. Season with salt and pepper, to taste.

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Nutrition

Serving: 1g | Calories: 75kcal | Carbohydrates: 7g | Protein: 1g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Sodium: 59mg | Fiber: 2g | Sugar: 4g

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