Salsa Verde is an amazing blend of tomatillos, green chili peppers, onions, garlic, cilantro, and lime. This recipe is extremely versatile and pairs well with so many Mexican and TexMex dishes.
Let’s make this tasty salsa!
Ready in 30 minutes
This Salsa Verde recipe uses multiple chili peppers. Control the heat by keeping or removing the pith (white ribs inside the peppers) and seeds.
Ingredients
- 10 Tomatillos
- 2-3 Jalapeno Peppers
- 2 Poblano Peppers
- 3-5 Serrano Peppers
- 2 Cubanelle Peppers
- Sweet Onions and Garlic: 2 whole onions and 5 garlic cloves
- Cilantro: 1 bunch
- Lime Juice: 1/4 cup lime juice
- White Vinegar: 2 tablespoons
- Salt and Pepper: to taste
Directions
Roast the Chili Peppers and Vegetables for the Salsa Verde
First, preheat the oven to 425 degrees (using convection if available). There are multiple ways to prepare the chili peppers and vegetables for the Salsa Verde. In addition to roasting in the oven, which occurs in this recipe, cast iron pans work extremely well.
Chef’s Note: The tomatillos are naturally sticky. When picking them out in the grocery store, pick the ones that have loose shells.
Preparing is relatively simple. Slice the tomatillos in half or quarters (depending on the sizes). Try to keep the pieces around equal size. As you can see in the below picture, add one quartered sweet onion and three garlic cloves to the pan before roasting. Toss all the chilis and vegetables in olive oil, then sprinkle with salt. Add all to a foil-layered baking sheet.
Blend the Ingredients into Salsa Verde
After roasting, toss all chili peppers (minus stems) and onion into the blender. Then, add fresh cilantro (about half of one bundle), two tablespoons of white vinegar, salt, and pepper, and the juice of two to three limes.
Next, blend until the ingredients are combined. Pour the salsa into a serving bowl. Add salt to taste.
Serve Alongside Tortilla Chips
Serve warm or cold alongside tortilla chips or drop some Salsa Verde on your favorite taco recipe! Looking for one to try? This pairs extremely well with Portobello Mushroom Tacos.
Recommendations
Toss the Salsa Verde with Roasted Cauliflower
I love Salsa Verde with root vegetables, especially with roasted cauliflower. After roasting the cauliflower, lightly toss in the salsa, then serve in a bowl topped with toasted pine nuts, fresh radish, yellow corn, partially dried cilantro, and chopped Fresno chili pepper.
