Easy Salsa Verde made in just 15 minutes with fresh tomatillos and no roasting required.
Homemade salsa verde is actually pretty easy to make and just requires a few fresh ingredients that can be found at most local grocery stores.
Most salsas are made by roasting the ingredients to create smokiness and depth in flavor, like this chile de arbol salsa.
However thanks to my Mother in law, this salsa verde recipe requires no roasting. Instead, the tomatillos are boiled and blended with fresh cilantro.
How to prepare the tomatillos
The base for salsa verde is tomatillos. If you've never seen one, they look just like a green tomato, but covered in a husk.
If you're not using the tomatillos that day, store them in a bowl with no lid, and place in a cool dry place.
When making the salsa, start by removing the tomatillo from the husk and place in a colander. The tomatillos have a waxy residue from the husk.
They need to be washed well then dried with a kitchen cloth. If they are really waxy, you can add a little bit of vinegar to a bowl of water and place the peeled tomatillos in the bowl for a few minutes, then rinse again.
Making the Salsa
Place the washed tomatillos in a small pot with half an onion, and 1-2 Jalapenos (depends how spicy you want it). Cover with water and boil for about 10 minutes.
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 and add half a cup of the cooking liquid.
Then add a handful of cilantro, 2 raw garlic cloves, and salt. Blend well and taste for seasoning. Add extra salt if needed.
Storing and Serving
Pour into a jar and place in the refrigerator to cool down. Salsa can be stored in an airtight jar for up to 5 days in the refrigerator.
You can also store smaller portions in a freezer safe bag, and defrost what you need. The salsa still tastes great!
Once you make this Salsa Verde, you can use it for Chilaquiles Verdes, Salsa Chicken, or Vegan Fajita Bowl.
Salsa Verde Recipe
- 1 Pound Tomatillos Husk removed and rinsed well
- ½ Onion Halved
- 1- 2 Jalapenos Can be de-seeded for less spice, use more or less depending on how spicy you want it.
- Cilantro Handful (some people love cilantro, some don't, so use what you prefer.)
- 2 Cloves Garlic
- ½ teaspoon Salt
- ½ Cup Cooking Liquid
- 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.
- In a blender add a handful of cilantro, 2 raw garlic cloves, the boiled tomatillos, jalapeno, onion, and ½ cup of the cooking liquid, and salt. Blend well and taste for seasoning.
- Pour Salsa into a glass jar to cool, then serve.
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 🙂