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.
- 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.
Variations of the Recipe
Avocado Twist- For a creamy texture, add a ripe avocado to the food processor before blending.
Fruit Fusion- Experiment with fruit additions like pineapple or mango for a sweet and tangy twist.
Smoky Chipotle- Infuse a smoky kick by adding a chipotle pepper in adobo sauce during processing.
Tips and Hints
Roasting vs. Broiling- Roasting imparts a subtle sweetness, while broiling adds a smokier flavor. Choose your method based on your flavor preference.
Charred Tomatillos- If you prefer a smoky taste, let the tomatillos blacken slightly during broiling for a more intense flavor profile.
Cilantro Stems- Don’t discard the cilantro stems! They hold a lot of flavor. Include them in the food processor for added taste.
Garlic Intensity- Adjust the garlic quantity to your liking. Roasted garlic offers a milder flavor, while raw garlic provides a more robust taste.
Frequently Asked Questions
Can I adjust the spiciness?
Yes, add less jalapeño for milder salsa or more for spicier. You can also use a habanero pepper.
Do I need to roast the veggies first?
Roasting is optional but recommended for the best flavor. You can skip if short on time.
Can I make this salsa in advance?
Salsa verde actually benefits from resting, allowing flavors to meld..
How long does it last in the fridge?
The salsa lasts 4-5 days stored in an airtight container in the fridge.
Can I use canned tomatillos instead of fresh ones?
While fresh tomatillos are recommended for the best flavor, you can use canned tomatillos in a pinch. Be sure to drain them before using and adjust salt accordingly, as canned tomatillos may contain added salt.
Can I freeze this salsa?
Yes, you can freeze salsa verde in a sealed container for up to three months. Thaw it in the refrigerator overnight and stir well before serving.
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.