Easy Salsa Verde (No Roasting Required)
This Easy Salsa Verde is made in just 15 minutes with fresh tomatillos and no roasting required. Perfect with Chips, on Tacos, or to make Chilaquiles.
Reader Masha says: “Thank you for the recipe! Homemade food is always the best, especially if the vegetables are from your own garden!” ★★★★★
Most salsas are made by roasting the ingredients to create smokiness and depth in flavor, like this chile de arbol salsa. However, for this recipe, the tomatillos are boiled and blended with fresh cilantro and garlic for an easy salsa.
Ingredients
These are the ingredients needed to make the salsa verde. You can find most of these at a local grocery store.
- Fresh Tomatillos
- White Onion
- Jalapeno or Serrano
- Cilantro
- Garlic
- Salt
How to prepare the tomatillos
If you’ve never seen one, they resemble a green tomato, but are covered in a husk. If you’re not using the tomatillos that day, store them in a bowl with no lid, and place them in a cool, dry place.
Begin by removing the husk from the tomatillos and place them in a colander. The tomatillos have a waxy residue, so wash them well with water and a little vinegar. Sometimes I use a clean kitchen towel to scrub the skin and remove the wax gently.
How to Make
Place the washed tomatillos in a small pot with half of a white onion, and 1-2 Jalapenos (depends how spicy you want it). Cover with water and boil for about 10 minutes, or until the tomatillos have softened.
The tomatillos will go from bright green to a yellowish-green after boiling.
Using a slotted spoon, transfer the tomatillos, onion, and jalapeno to a blender, then add half a cup of water.
Then add a handful of cilantro, 2 raw garlic cloves, and a pinch of salt. The amount of cilantro can vary. If you love the taste, then add more. Blend well and taste for seasoning. Add extra salt if needed.
Storing and Serving
Pour the salsa into a jar and place it in the refrigerator to cool down. Salsa verde can be stored in an airtight jar for up to 5 days in the fridge.
You can also store smaller portions in a freezer-safe bag and defrost what you need. The salsa still tastes great!
For a chunky salsa, add pieces of diced avocado with the salsa verde just before serving. Just make sure the salsa has cooled down.
Recipes with Salsa Verde
Salsa Verde Recipe
Want to Save This Recipe?
Enter your email & I’ll send it to your inbox. Plus, get great new recipes from me every week!
By submitting this form, you consent to receive emails from Thai Caliente
Equipment
Ingredients
- 1 Pound Tomatillos Husk removed and rinsed well
- ½ White Onion Halved
- 1 Jalapeno Use more for a spicy salsa
- Cilantro A small handful (some people love cilantro, some don't, so use what you prefer)
- 2 Cloves Garlic
- ½ teaspoon Salt
- ½ Cup Water
Instructions
- Remove husk from tomatillo and place in a colander. Rinse well to remove waxy residue from skin. You can also use a kitchen towel to remove all the wax from the skin.
- Place rinsed tomatillos in a small pot with halved onion, and jalapenos. Cover with water and boil for about 10 minutes, till they soften. They will turn a yellow-greenish color.
- In a blender add a handful of cilantro, 2 raw garlic cloves, the boiled tomatillos, jalapeno, onion, ½ cup of water, and salt. Blend well and taste for seasoning.
- Pour Salsa into a glass jar to cool, or place in the refrigerator before serving.
Video
Notes
Nutrition
Nutritional information is provided as an estimate only and depends on ingredients and amounts used. Thai Caliente makes no guarantees to the accuracy of this information.
Thank you for the recipe! Homemade food is always the best, especially if the vegetables are from your own garden!
Hi Masha- You’re welcome! Yes love fresh ingredients too 🙂