Salsa Verde

This Salsa Verde is bright, tangy, and roasted for extra deep, smoky flavor! Made with tomatillos, jalapeño, poblano, garlic, lime, and cilantro, it’s the perfect homemade salsa for tacos, dipping, and more.

Course Dip, Sauce

Cuisine Mexican

Keyword Green Salsa, Salsa Verde

Prep Time 10

Cook Time 30

Total Time 40

Servings servings

Calories 21kcal

Author Michelle

Ingredients

1½ pounds tomatillos husk removed, rinsed and quartered
1 jalapeno seeded, halved lengthwise
1 poblano seeded, halved lengthwise
½ large onion quartered
4 garlic cloves
1 tablespoon olive oil
¼ teaspoon salt
¼ teaspoon black pepper
Juice from 2 fresh limes
½ cup chopped cilantro

Instructions

Preheat the oven to 400°F.
Place the tomatillos, peppers, onion, and garlic in a cast iron pan or baking dish. Drizzle with olive oil and sprinkle with salt and pepper.
Roast for 30 minutes, stirring half way through. Remove from the oven and let cool completely.
Add the roasted vegetables, lime juice, cilantro, and salt and pepper to taste to a blender or food processor. Blend until there are no big chunks and reaches your desired consistency.

Video

Notes

Makes about 2.5 to 3 cups.
Storage: Store salsa verde in an airtight container in the refrigerator for up to a week. The flavor will continue to develop as it sits.
Freezer Directions: Freeze in small portions for up to 3 months. Thaw in the refrigerator and stir before serving.

Nutrition