Homemade Salsa Verde (Green Salsa Recipe)

tomatillos

🥗Healthier: green tomatoes

💰Cheaper: canned tomatillos

Canned tomatillos are often less expensive and still provide a similar flavor.

jalapeños

🥗Healthier: serrano peppers

💰Cheaper: banana peppers

Banana peppers are milder and more affordable.

cilantro

🥗Healthier: parsley

💰Cheaper: dried cilantro

Dried cilantro is a budget-friendly alternative.

If your tomatillos still have the husk on them, remove them first and thoroughly rinse and dry the tomatillos.

Heat a cast-iron skillet to medium-high. In the meantime, cut the tomatillos in half. If your skillet isn't seasoned, rub it with a little olive oil before heating it.

Once the skillet is hot, place the serranos and tomatillos face down in it to sear, about 3-4 minutes. Flip and cook on the other side for another 3-4 minutes, or until each side is browned and the tomatillos are softened.

If your skillet isn’t large enough for all the tomatillos, transfer the cooked ones to a bowl and cover while you cook the rest.

Turn the oven to broil on high and line a baking sheet with aluminum foil. Spread the serranos and tomatillos out evenly on the foil.

Broil for 8-10 minutes, flipping halfway. This will slightly char the skins, but be careful not to let them burn!

In the meantime, add the onion, garlic, and cilantro to a food processor or blender. Stem and roughly chop the cooked serranos. Add the serranos and tomatillos to the blender as well.

Pulse until all ingredients are chopped and mixed together to your preference, about 30-60 seconds (more for a smoother salsa, less for a chunkier texture).

For a cooked salsa, heat the olive oil in a saucepan over high. Slowly pour the salsa in and bring it to a low boil. Once boiling, reduce heat and simmer for 15-20 minutes.

Taste and season the salsa verde with salt and cane sugar to your liking. Serve it with tacos, burritos, enchiladas, tortilla chips, etc. Happy eating!

Cooking Techniques

Equipment Needed

Spice Level:

Dietary