Homemade Salsa Verde is the perfect condiment for chips, eggs, tacos or making enchiladas. Incredibly easy to make and packed with zesty and savory flavors. You will come back to this Salsa time and time again.
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Homemade Salsa Verde has to be one of the easiest recipes I have ever made. Usually with salsa’s there is a fair amount of chopping involved for the preparation. With this recipe the hardest part is cleaning the tomatillos. Oh my goodness, it has a flavor that is to die for. Tomatillos are these perfect little vegetables that look like little green tomatoes. They taste like a cross between tomatoes and lime with a mild sweetness. Adding the cilantro, jalapeño, garlic and onion brings in a balance of savory to sweet.
Uses for Homemade Salsa Verde:
- One of my favorite all-time uses for Homemade Salsa Verde is to make my Lightened Up Salsa Verde Chicken Enchiladas. The combination of the cheese with the zesty salsa has such an incredible yum factor. Change out the chicken for shrimp, crab or lobster and make it a seafood feast.
- Make crockpot chicken or pork tacos with this Homemade Salsa Verde. Place your meat in the crockpot, layer in onions and salsa verde and cook until the meat shreds. (affiliate)
- Top regular tacos or nachos with this flavorful condiment.
- Add some to refried beans for a zesty bean dip.
- Another one of my favorite ways to use this Homemade Salsa Verde is to lay organic tortilla chips on a plate, place two over easy eggs on top and top with this wonderful green salsa. HMMMMM….. (affiliate)
- Use the same crockpot chicken or pork cooked with the salsa verde and make burritos.
- Make chicken and rice with the salsa verde instead of regular salsa.
- Use in place of salad dressing for a low-fat and low calorie option to traditional salad dressings.
For other flavor packed condiments check out:
Homemade Salsa Verde
- 1 1/2 lbs tomatillos *husked & rinsed thoroughly
- 1 sm jalapeño
- 2-3 garlic cloves
- 1 med bunch cilantro
- 1/2 med onion
- sea salt
- Cut top off of jalapeño. Place husked tomatillos and jalapeño in large baking dish. Bake at 400℉ for 25-30 mins or until tomatillos are soft. This cooking approach eliminates any charring. OR
- Broil for approximately 10 mins or until tomatillos are blackened in spots, turning hallway through.
- Let cool slightly. Roughly chop onion, cilantro and garlic and place in a food processor. When tomatillos & jalapeño are cool enough to handle add to processor.
- Process until all ingredients are fully incorporated and no large chunks remain.
- Salt to taste.