Homemade Salsa Verde Recipe (Tomatillo Salsa)

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Homemade Salsa Verde, or Tomatillo Salsa, is a great use for fresh vegetables from your garden or the farmers market. It can be used for cooking or dipping.

Homemade Salsa Verde Recipe (Tomatillo Salsa)

Homemade Salsa Verde, or Tomatillo Salsa, is green salsa made with tomatillos, peppers, onions, garlic, cilantro and spices. Tomatillos are not green tomatoes, they are a completely different vegetable altogether.

This flavorful homemade salsa verde can be used as you use tomato salsa, both for dipping as well as in recipes. Try it on top of grilled chicken breasts or drizzled over sliced pork roast. You can use it into chilis or soups, such as this Southwestern Chicken Soup recipe. Here’s how to make it.

Homemade Salsa Verde

This tasty, versatile dish can be used just about anywhere you’d use traditional tomato salsa. For example, it can be used to dress up everything from eggs to enchiladas and it is fantastic when stirred into your favorite soup and chili recipes.

This recipe serves 4-6.

Prep time: 20 minutes
Cook time: 15 – 20 minutes

Equipment Needed

Ingredients

  • 1 lb tomatillos
  • 2 medium jalapeno peppers
  • 3-4 cloves fresh garlic, peeled
  • 2 tbsp extra virgin olive oil
  • 4 green onions, chopped
  • ¼ cup fresh cilantro leaves
  • ¼ cup fresh lime juice
  • 2 tsp ground cumin
  • 2 tsp dried oregano
  • sea salt and black pepper, to taste
  • 1 tbsp honey (optional)
Homemade Salsa Verde Recipe (Tomatillo Salsa)

Instructions

Preheat the oven to 400°F.

Line a rimmed baking sheet with parchment paper or a Silpat baking mat and set aside.

Husk the tomatillos and cut them in half.

Arrange the tomatillos in a single layer on prepared baking sheet, along with whole jalapeno peppers and garlic cloves.

Drizzle with olive oil and toss gently to coat.

Place the baking sheet into the oven for 15-20 minutes or until vegetables are tender.

Remove the pan from the oven and let cool for several minutes.

Once cool enough to handle, cut the jalapeno peppers in half and remove seeds before transferring the roasted veggies to a blender or food processor.

Add the green onion, cilantro, lime juice, ground cumin, and oregano.

Pulse until ingredients are combined, but the mixture is still a little chunky.

Taste and add a drizzle of honey to sweeten, if desired.

Season with salt and pepper, to taste.

You can serve immediately or freeze for later use.

Enjoy!

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