Homemade salsa verde is the bomb. It’s great for big gatherings of people and the perfect way to spice and freshen up a meal. It’s also easy to make.
Jump to the recipe card if you’re already convinced.
First, purchase your salsa verde ingredients. Tomatillos, garlic cloves, red onion, jalapeno, salt, and lime juice. All of these ingredients can be purchased at most grocery stores, co-ops, and farmer’s markets. If you have a difficult time finding tomatillos, find the nearest Latin American grocer to you and check their supply!
Tomatillos are a beautiful green and come with the husks on. Make sure you check beneath the husk before you purchase them, because the skin could still be damaged, even if the husk is intact.
When you are ready to prepare the salsa, move one of your oven racks close to the highest position in your oven. Preheat your oven to a broil, because you are going to char these veggies and tomatillos and give them all the crispy-tasting goodness that a salsa deserves.
Prepare your ingredients by washing them. Do you usually wash your vegetables? Even the ones bought from local markets need to be washed, even though they don’t have pesticides or wax on them. Just like you wash your clothes, make sure you take care of your body with clean food.
Chop the vegetables and tomatillos to a more manageable size. We cut most of ours in half, fourths, and sixths, to make sure they all had a good amount of dark char on them. Throw the ingredients onto a sheet pan and put it in the oven.
Keep an eye on the food. Don’t walk away. Remember the salsa verde.
Don’t think about how Chopped is playing in the other room. Please don’t walk away to see what the mystery basket ingredients are. And don’t sit on the arm of the sofa contemplating what you would make out of chicken feet and chocolate soda. Don’t wait until the end of the round to see if the chef’s ice cream turned out. Because your food will burn and you will not have salsa and you will want to blame the Chopped judges.
Leave the food in the oven just until the skins start to blacken. This will only take about 5 to 8 minutes.
Once charred, remove the tomatillos, jalapenos, garlic, and onions, let them cool, and place them in a food processor. Add your lime juice, cilantro, and salt so that the food processor completely incorporates them. Process on the lowest setting until desired consistency. We like ours just a teeny bit chunky. Try pulsing the processor just a little if you like chunky salsa.
Salsa verde complete. You are done. So easy.
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