• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

Closet Cooking

Cooking adventures in a small, closet sized, kitchen. - I came to realize that my meals were boring and that I had been eating the same few dishes over and over again for years. It was time for a change! I now spend my free time searching for, creating and trying tasty new recipes in my closet sized kitchen.

  • Recipes
    • Recipe Index
    • Top Recipes
    • 30 Minute Meals
    • 6 Ingredient Meals
    • Slow Cooker Meals
    • One Pan Meals
    • By Course
      • Main Course
      • Side Dish
      • Dessert
      • Appetizer/Snack
      • More
    • By Diet
      • Gluten-free
      • Low-carb
      • Vegetarian
      • More
    • By Meat
      • Beef
      • Chicken
      • Lamb
      • Egg
      • Pork
      • Seafood
      • Turkey
      • More
    • By Cuisine
      • Cajun and Creole
      • Chinese
      • Greek
      • Italian
      • Japanese
      • Korean
      • Mexican
      • Thai
      • Vietnamese
      • More
    • By Type
      • Burger
      • Cake
      • Cookie
      • Dip
      • Pasta
      • Pizza
      • Salad
      • Sandwich
      • Soup
      • More
    • By Ingredient
      • Avocado
      • Bacon
      • Cauliflower
      • Mushroom
      • Pumpkin
      • Quinoa
      • Shrimp
      • Strawberry
      • More
  • Cookbooks
  • Subscribe
  • Contact
  • Nav Social Menu

    • Facebook
    • Instagram
    • Pinterest
    • RSS
    • Twitter
Never miss a recipe! Subscribe to the email Newsletter!

Salsa Verde

[heart_this] · May 3, 2017 · 54 Comments

Salsa Verde

A fresh and bright homemade salsa verde, a roasted tomatillo and jalapeno salsa, that is perfect for dipping or for use in enchiladas and other recipes!

Mexican salsa verde is a tomatillo and green chili based salsa that is mild, fresh and bright! It’s so simple, and easy to make with the traditional ingredients being tomatillos, jalapenos, onion, garlic, lime juice, cilantro and salt! You can make it raw and just dice or puree everything in a blender or you can roast the ingredients first to bring out more flavour! This salsa verde is amazing for dipping tortilla chips into and it’s the perfect ingredient to use in many other recipes from enchiladas, to tacos; see below the recipe for a bunch of recipes that you can use this salsa verde in!

Salsa Verde
It’s so simple, only 5 ingredients! Authentic!

Salsa Verde
So quick and easy to make at home!

Salsa Verde
Roasted tomatillo salsa verde is great but it can also be made fresh, without roasting the veggies first!

Salsa Verde

Salsa Verde
Salsa Verde

Salsa Verde

Prep Time: 5 minutes Cook Time: 10 minutes Total Time: 15 minutes Servings: 8(about 2 cups or 8 1/4 cup servings)

A fresh and bright homemade salsa verde, a roasted tomatillo and jalapeno salsa, that is perfect for dipping or for use in enchiladas and other recipes!

ingredients
  • 1 pound tomatillos, husks removed
  • 1 jalapeno pepper
  • 1 small onion, quartered
  • 2 cloves garlic
  • 1 lime, juice and zest
  • 1/2 cup cilantro
  • salt to taste
directions
  1. Roast the tomatillos, jalapenos, onion and garlic over open flame, in a heavy bottom pan over high heat or under a broiler until slightly blackened or charred on all sides.
  2. Place everything into a food processor and puree.
Option: Use more jalapenos for more heat and remove the seeds for less heat.
Option: Skip step one and do it raw!
Option: Add an avocado for creaminess and to balance the heat a bit!
Nutrition Facts: Calories 24, Fat 0.5g (Saturated 0, Trans 0), Cholesterol 0, Sodium 1mg, Carbs 5g (Fiber 1g, Sugars 2g), Protein 0.8g

Nutrition by: Nutritional facts powered by Edamam
Use in:
Chili Verde
Salsa Verde Turkey Burger
Salsa Verde Carnitas
Tilapia Baked in Salsa Verde
Burritos
Easy Mole Sauce
Salsa Verde Lasagna
Salsa Verde Pulled Chicken Sandwich
Salsa Verde Huevos Rancheros
Turkey and Zucchini Green Chili
Mushroom and Zucchini Enchiladas
Roasted Tomato Salsa
Asparagus Huevos Rancheros
Roast Asparagus and Caramelized Mushroom Quesadillas with Goat Cheese
Chicken and Avocado Enchiladas in Creamy Avocado Sauce
Carnitas Tacos
Carnitas Eggs Benedict
Summer Vegetable Quinoa Burrito Bowls with Corn, Zucchini and Black Beans
Grilled Corn, Roasted Poblano and Bacon Zucchini Crust Pizza
Pork Tinga Quesadillas
Quinoa White Chicken Chili
Chicken Carnitas Burrito Bowl with Cilantro Lime Cauliflower Rice
Cilantro Lime Salmon Taquitos
Taco Salad
Chicken and Avocado Burritos
Chicken Enchiladas in Salsa Verde
Shrimp Tacos
Fish Tacos
Aztec Soup
Avocado and Sweet Corn Salad
Corn and Black Bean Tortilla Pie
Corn, Zucchini and Chicken Pizza
Creamy Avocado Salsa Verde Dressing
Slow Cooker Chicken Carnitas Tacos
Chicken and Avocado Enchiladas
Chicken Enchilada Stuffed Avocados
Chorizo and Potato Tacos with Avocado Salsa Verde
Chorizo and Potato Tostadas with Fried Eggs
Chicken and Avocado Quesadillas
Chicken and Avocado Tacos
Salsa Verde Baked Chicken
Salsa Verde Chicken Enchilada Skillet

Similar Recipes:
Korean Style Salsa Roja
Pipian
The Best Pico de Gallo
Tomatillo Pico de Gallo
Swiss Chard Pesto
Roast Zucchini Salsa
Restaurant Style Salsa
Salsa Ranchera
Colombian Hot Sauce (Aji Picante)
Pozole Verde de Pollo (Green Mexican Hominy and Chicken Soup)
Creamy Salsa Verde Skillet Chicken
Creamy Avocado Salsa Verde
Chipotle and Ancho Cocoa Enchilada Sauce
Skillet Chicken Verde
Creamy Tomatillo Ranch Dressing
Mexican Adobo Sauce
Korean Grilled Steak Tacos with Pineapple Gochujang Salsa
Avocado Salsa Verde

Appetizer, Condiment, Dip, Food, Gluten-free, Mexican, Recipe, Salsa, Sauce, Vegetarian

eCookbook Bundle Cover

Get ALL 16 Closet Cooking eCookbooks in a bundle for 70% off! Enjoy some of the tastiest recipes from Closet Cooking along with exclusive cookbook recipes!

Get the Cookbook Bundle Now!

Reader Interactions

Comments

  1. Nora B. says

    August 17, 2007 at 5:52 am

    wow, the tomatillos look very interesting! I’ve never seen it before in the markets, or maybe they were there but I never took note because I didn’t know what they were. I’ll have to look out for them now.

    Reply
  2. Great Big Veg Challenge says

    August 17, 2007 at 6:22 am

    I have never ever seen a tomatillo – What are they – just a different kind of tomato?

    Reply
  3. katiez says

    August 17, 2007 at 1:31 pm

    I love salsa verde! I had no idea it was that simple.
    I wonder if I could grow tomatillos here…that would drive the French farmers bonkers!

    Reply
  4. Deborah says

    August 17, 2007 at 2:37 pm

    I love homemade salsa!! I have never made my own salsa verde before, but now I want to!

    Reply
  5. Kevin says

    August 18, 2007 at 2:58 am

    According the the wikipedia article tomatillos are related to tomatoes.

    Reply
  6. Pam says

    August 19, 2007 at 2:05 am

    I love salsa verde! I had no idea that tomatillos could be frozen. They are available at my grocery store every so often (I haven’t figured out a rhyme or reason why they appear and disappear), so now that I know they can be frozen, I will buy them whenever I see them and freeze some.

    Reply
  7. zorra says

    August 19, 2007 at 1:02 pm

    I have never seen tomatillos before, sounds interesting.

    Reply
  8. Kalyn says

    August 19, 2007 at 1:42 pm

    I’m surprised so many people haven’t seen tomatillos. I guess I’m living in the land of Mexican food here. They’re an essential ingredient in Child Verde, one of my all time favorite Mexican dishes. Love the sound of this recipe. I haven’t made my own salsa verde, but it sounds like I should try making it.

    Reply
  9. Kevin says

    August 19, 2007 at 3:13 pm

    Chili verde sounds good. I am going to have to look for a recipe and try it!

    Reply
  10. Katerina says

    August 21, 2007 at 6:29 am

    Ohh, I never bothered doing this because all the recipes I saw required that you skinned the tomatillos – and lets be honest that is so much work! Maybe it is worth trying since I have seen them in the grocery store lately.

    Reply
  11. Ferdzy says

    August 21, 2007 at 11:13 pm

    I’ve grown tomatillos, back when I had a garden. If you can grow them here, I would say you can certainly grow them in France.

    They are cultivated pretty much like tomatoes, but they are easier and more weed-like. In fact, if you don’t remove all the fallen tomatillos carefully, you will have a lot of volunteers the next year.

    Reply
  12. Cara says

    August 22, 2007 at 3:26 am

    I’d don’t think I’ve seen them either. I’ll be on the lookout now though!

    Reply
  13. Chef CMP says

    October 14, 2007 at 4:56 pm

    Tomatitillos are a member of the Gooseberry family. Try the recipe. Salsa Verde should be in evry salsa lovers repertoire.

    Reply
  14. abuela says

    December 1, 2007 at 9:20 pm

    Has anyone ever tried make it with Tomatillos and green tomato’s? I make a red Sauce also ,but this year I wasnt to make green sauce, with the Tomato’s and the Tomatillos.

    Reply
  15. Kevin says

    December 4, 2007 at 3:15 am

    Green tomatoes in salsa verde sounds like it might be interesting.

    Reply
  16. Anonymous says

    March 22, 2008 at 8:43 pm

    No need to peel the tomatillos. The husk comes off easily. The tomatillos are cooked and salsa verde is so easy I can’t believe I waited so long. Fresh is best.

    Reply
  17. Asher24601 says

    May 2, 2008 at 9:06 pm

    I love tomatillos. Living in TX has really spoled me on tex mex and authentic Mexican cooking. If you can try roasting all the ingredients on a charcoal grill and then peeling the skins and blending them in the food processor. It gives it a much more full bodied taste than boiling and or blending un cooked ingredients.

    Reply
  18. Kevin says

    May 3, 2008 at 7:14 pm

    I can’t believe that I didn’t think of roasting them! Next time!

    Reply
  19. vbase says

    May 26, 2008 at 3:34 am

    Where do you find them ? I’ve looked everywhere.

    Reply
  20. Kevin says

    May 28, 2008 at 1:23 am

    In Toronto, I found the tomatillos at the farmers market as the St Lawrence Market when they were in season. There is also a small fresh produce shop in the basement of the St Lawrence Market where I have seen them when they were not in season.

    Reply
  21. Shubha Ravikoti says

    June 4, 2008 at 6:23 pm

    I am already drooling.. I made a kind of soup with tomatillo… the ingredients were somewhat the same.. just added a bit of green peppers and corn to it…

    The verde looks yummmm ..

    Reply
  22. Panic says

    June 22, 2008 at 5:02 pm

    You may have figured this out already, this post being a year old and all, but tomatillos (and green tomatoes) are easily found in Kensington Market in the Central American/Mexican grocery stores on the east side of Augusta, just north of the FreshMart. Probably a lot cheaper than in St Lawrence too!

    Reply
  23. Kevin says

    June 22, 2008 at 10:38 pm

    Panic: Thanks for the tip. I was getting them at the St Lawrence Market. I will have to take a look in the Kensington Market.

    Reply
  24. sandra m says

    June 23, 2008 at 9:49 pm

    Wow! Your ideas are really great. I have been cooking for 37 years and it gets too redundant for words. Your food sounds and looks delicious. Thanks for the inspiration!

    Reply
  25. sandra m says

    June 23, 2008 at 9:51 pm

    Hey, this sounds great. I have been cooking for 37 years and it gets too routine for words. Your food sounds and looks delicious! Thanks for the inspiration.

    Reply
  26. earlybird says

    July 19, 2008 at 6:28 pm

    I make this quite a bit, as tomatillos are in every mexican grocery store here in Denver, usually around a dollar a pound. Here’s my suggestions: Instead of simmering, put the tomatillos under the broiler just till they’re lightly browned all over (keep turning them) Don’t worry about peeling them, and use any juice they release. Roasting the jalapenos over an open flame such as a gas stove until they’re black and then peeling them will add good flavor (stick a fork in the stem end). Also, adding a pinch of sugar will counteract any tartness of the tomatillos.

    Reply
  27. Joseph says

    August 2, 2008 at 11:12 pm

    Just made this from your recipe and it was fantastic.
    With a boatload of pickled jalapenos, a bit of vinegar, and everything blended endlessly it makes a great hot sauce as well.

    Reply
  28. dh says

    August 3, 2008 at 2:36 pm

    I live in Ohio and I grow tomatillos every summer, they are easier to grow than tomatoes. We just put the seed in the ground or a pot and they come up without any problem.

    Reply
  29. Anonymous says

    September 27, 2008 at 4:39 pm

    You can also freeze the salsa verde in freezer bags with the air removed.

    Reply
  30. Sarai says

    November 3, 2008 at 2:46 pm

    no, no, no, to “salsa verde” you need more jalapeño peppers u.ú like 6,,,

    Reply
  31. Meg Wolff says

    January 31, 2009 at 9:10 pm

    Hi Kevin,
    Your cooking is definitely NOT boring. These dips look fantastic. I visited your blog last evening and this morning my friend asked if I’d make a healthy vegan dip for the super bowl. I instantly thought of your recipe, and with a few easy adaptions to your adapted recipe, I was able to achieve that. Of course, I linked to your Closet Cooking blog. Thanks for the inspiration!

    Reply
  32. Amy says

    May 11, 2009 at 5:16 pm

    Hi, Kevin. I just recommended your Salsa Verde recipe on my blog, http://www.halfassedvegetarian.blogspot.com Thanks for the post!

    Reply
  33. 3LittleMonkeys says

    September 16, 2009 at 4:41 pm

    I just made this. Very easy and very yummy. But I had more garlic.

    Reply
  34. Geeks Can Cook says

    May 4, 2011 at 9:50 pm

    Always interested in how others make Salsa Verde. I have a recipe on my site, added diced avacado to make it chunkier.

    Reply
  35. Anonymous says

    September 11, 2011 at 4:27 am

    Hello Kevin,

    Thanks for your brilliant recipes! Do you think I can use pickled tomatillos for this recipe?

    Thanks!

    Reply
  36. Kevin says

    September 14, 2011 at 9:53 am

    Anonymous: I have actually never had pickled tomatillos so I am not really sure. It would definitely be different and it might just be good.

    Reply
  37. Asiya @ Chocolate & Chillies says

    January 15, 2012 at 5:17 am

    This looks so good….but I have never seen tomatillos in Toronto 🙁

    Reply
  38. Geri Johnson says

    March 3, 2013 at 7:15 pm

    For those of you that can not find fresh tomatillos in your grocery store look for canned ones. We found a brand called Embasa at our Tom Thumb/Safeway in the Mexican Food aisle when the fresh ones were either not available or not too pretty. And if you can't find them at your grocery store Amazon.com has them here: http://www.amazon.com/Embasa-Whole-Tomatillos-12-oz/dp/B0000GG242 and MexGrocer.com has them here: http://www.mexgrocer.com/1175.html

    Reply
  39. lori leary says

    May 7, 2013 at 6:22 pm

    I make huge batches of salsa verde at a time and freeze it in the small wide mouth canning jars. That way it is used up before it gets a chance to go bad. There may be a little liquid at the top after thawing, just mix it in real well. Caution: don't try to home can this recipe, find a recipe designed for canning.

    Reply
  40. Anonymous says

    June 22, 2014 at 11:49 pm

    How much salsa does this make? I want to make carnitas and definitely want some salsa left over. Should I double the batch?

    Reply
  41. kevin says

    June 25, 2014 at 10:46 am

    Anonymous: Thos makes about 2 cups of salsa.

    Reply
  42. notdedyet says

    July 18, 2015 at 2:43 am

    add a shot of tequila…awesome!

    Reply
  43. kevin says

    July 18, 2015 at 2:12 pm

    notdedyet: I like the sound of that!

    Reply
  44. Althea Claradene says

    April 25, 2016 at 6:55 pm

    I just made your recipe for Salsa Verde (for the second time). It is so very good! I used jalapeno's from the jar (Christopher's) because it's all I had on hand. It turned out great!! Thanks for the delicious and simple recipe.

    Reply
  45. Jenny says

    May 3, 2017 at 2:43 pm

    This looks so great Kevin!!

    Reply
  46. A SPICY PERSPECTIVE says

    May 3, 2017 at 3:30 pm

    I love salsa verde!

    Reply
  47. Maria Lichty says

    May 3, 2017 at 9:38 pm

    THis salsa verde recipe looks wonderful!

    Reply
  48. Heather Christo says

    May 4, 2017 at 5:04 pm

    Salsa Verde is my favorite!!!! YUM!

    Reply
  49. Catherine Pflum says

    August 14, 2017 at 1:22 am

    Can you freeze the Salsa Verde?

    Reply
  50. kevin says

    August 17, 2017 at 1:21 am

    Catherine: Yes you can freeze this! Enjoy!

    Reply
  51. Catherine Pflum says

    August 17, 2017 at 2:11 am

    thanks for letting me know. Love reading all of your recipes.

    Reply
  52. Karen says

    December 9, 2019 at 6:22 pm

    Does anyone know about how long I would leave everything under the broiler? And keep the pan 4-6″ from top of oven? Thanks. Can’t wait to try this.

    Reply
    • kevin says

      December 10, 2019 at 10:29 am

      You will need about 5-10 minutes of broiling to get a nice char! Enjoy!

      Reply
  53. Marty says

    September 25, 2021 at 10:26 am

    Made this several times. My go to recipe for salsa verde. Love love love it!

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Primary Sidebar

Subscribe to the free Closet Cooking email newsletter and get a FREE copy of the eBook:
The Best of Closet Cooking!

About Me

Kevin: I came to realize that my meals were boring and that I had been eating the same few dishes over and over again for years. It was time for a change! I now spend my free time searching for, creating and trying tasty new recipes in my closet sized kitchen.
Read More

The Best of Closet Cooking 2023 – FREE eCookbook

The Best of Closet Cooking Book Cover

eCookbook Bundle

eCookbook Bundle

Top Recipes

Chicken and Avocado Burritos
Ham and Potato Corn Chowder
Mexican Street Corn Nachos
Balsamic Garlic Grilled Mushroom Skewers
Baked Firecracker Chicken
Caprese Balsamic Grilled Chicken
Balsamic Soy Roasted Garlic Mushrooms
Cheesy Beef Enchilada Tortellini Skillet
Parmesan Roasted Carrot Fries
Asiago Roasted Onions
  • Facebook
  • Instagram
  • Pinterest
  • RSS
  • Twitter
About | Contact Us | Privacy Policy | Cookie Policy
Copyright © 2007-2023, Closet Cooking Ltd. All Rights Reserved.