Made with roasted tomatillos, this homemade salsa verde is sweet, spicy, and bright. It’s better than store bought. Pass the tortilla chips!
Try this homemade salsa verde recipe once, and you’ll never get store-bought again. It calls for a short list of fresh ingredients: tomatillos, serrano chiles, garlic, onion, cilantro, and lime. They give it a wonderful zesty, tangy, bright, and spicy flavor that will delight you. chips after the chip (after the chip). And speaking of all the chips, another reason I love this tomatillo salsa over tomatillo salsa from a jar is its amazing texture. It’s thick and silky, which means it will coat a dipped tortilla chip (or even a batch of enchiladas)—no watery salsa verde here!
My inspiration for this recipe came from the many, many salsas I tried during our years in Austin. They taught me how good homemade salsa is, and I got curious about making my own. I hope this recipe does the same for you. Once you start making your own tomatillo salsa verde, you’ll never look back!
Salsa Verde Recipe Ingredients
Here’s what you’ll need to make this salsa verde recipe:
- Tomatillos – You might think they are just green tomatoes, but fun fact: they’re not! Like tomatoes, tomatillos are in the nightshade family, but they are actually a type of ground cherry. Their bright green skin is covered with a sticky coating, surrounded by a papery skin. Their flavor is super tangy, giving this salsa a delicious kick.
- Onion and garlic – For sweet/savory depth of flavor.
- Jalapeño or serrano peppers – For warmth. Add more or less depending on your spice tolerance.
- Avocado oil – Or another neutral oil, for richness.
- Fresh lime juice – For a bright, sour taste.
- Cilantro – It adds refreshing bits 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 grilled vegetables. Why?
- This makes the tomatillos softer, sweeter, and juicier.
- It gives everything a little char, adding depth of flavor to the salsa.
Remove the husks from the tomatillos and rinse to remove the stickiness. Dry them and place on a baking sheet. Peel and cut the onion into large pieces. Add it to the baking sheet along with the whole peppers. Coat the vegetables with oil and season with salt.
Wrap the (unpeeled) garlic in a piece of foil with a little oil. Also put on the baking sheet!
Roast in a 450°F oven until the tomatillos are juicy and brown, about 15 to 20 minutes.
Next, mix in the salsa. Remove and peel the garlic, and remove the stems from the peppers. Place both in a food processor with the tomatillos, onion, avocado oil, lime juice, cilantro, and salt. Process until combined.
Note: If you’re sensitive to spice, I’d start by adding just 1 pepper (or even 1/2!) to the food processor. It’s easier to add more flavor than to take it away!
Finally, taste and adjust. The really fun thing about making homemade salsa is that you can make it however you like it! If it is too thick, mix in water, 1 tablespoon at a time, until you reach your desired consistency. If you want it brighter, add more lime juice. Not enough salt? Mix in another pinch.
When you can’t resist eating it straight from the food processor, that’s okay.
How to Use Tomatillo Salsa Verde
But that’s just one of the many ways to use this zesty green salsa. Here are a few more of my favorites:
How do you like to use roasted tomatillo salsa? Let me know in the comments!
More Favorite Salsas and Dips
If you like this tomatillo salsa verde recipe, try one of the homemade dips or salsas below:
Tomatillo Salsa Verde
The best salsa verde recipe! Made with simple, fresh ingredients, this zesty green salsa is delicious as a dip or with Mexican dishes like tacos, enchiladas, and more. Find serving suggestions in the post above.
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 baking sheet with onion and pepper. Brush with avocado oil, sprinkle with salt, and toss to coat. Wrap the garlic cloves in a piece of foil with a little oil and add to the baking sheet. Roast for 15 to 20 minutes, or until the tomatillos are juicy and brown.
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.
Store leftover salsa in the refrigerator for up to 5 days.
*Serranos and jalapeños can vary greatly in spice level. If you are sensitive to spice, start with 1, or even ½, pepper and add more to taste.