5 from 5 votes
Overhead photo of Homemade Salsa Verde topped with lime wedges and fresh cilantro in a neutral colored with yellow tortilla chips scattered around the bowl and a chip inserted into the salsa.
Chunky Homemade Salsa Verde Recipe (Green Chile Salsa)
Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins

This homemade salsa verde recipe is incredibly simple to make! Refreshing and bold in flavor, you will never go back to store-bought Mexican tomatillo salsa again! (Healthy, Vegetarian, Vegan, Gluten-Free)

Course: Appetizer, Sauce
Cuisine: Mexican
Keyword: chile, green, homemade, salsa, sauce, Tomatillo, verde
Servings: 10
Calories: 31 kcal
  • 2 Poblano Peppers (see note)
  • 1 Jalapeno Pepper (see note)
  • 5-6 Tomatillos – husks and stems removed & rinsed (about 1 ¼ pound) (see note)
  • 1 TBS Vegetable Oil , plus more for oiling grates
  • ½ large White Onion – peeled & roughly chopped (see note)
  • 2 cloves Garlic – peeled
  • 1/3 Cup Fresh Cilantro Leaves – packed, or more to taste
  • 1 ½ TBS Fresh Lime Juice or more to taste (see note)
  • 2-3 tsp Agave – OPTIONAL, you can substitute honey (see note)
  • Kosher Salt & Ground Black Pepper
To Serve: Chips, Vegetables or use in your favorite Mexican dish!
  1. OPTIONAL FOR CHARRED SALSA: Preheat a grill or grill pan over medium-high heat (see note if using oven). Lightly oil the grates to prevent sticking. In a large bowl, toss the poblanos, jalapeno and tomatillos with oil. Place the poblanos, jalapeno and tomatillos on the hot grill. Grill vegetables, turning often, until the skin is charred and the vegetables are tender, about 8-10 minutes. Remove vegetables from the grill and transfer to a plate. Set aside to allow to cool slightly. (Optional – If you don’t like a strong smoky flavor, use your hands or the back of a paring knife to scrape off some of the burned peppers skin and discard.)

  2. Prep peppers and onions: Cut off the stems off the peppers and discard. Cut peppers in half lengthwise and remove seeds if you want a mild salsa. Roughly chop the peppers. Set the tomatillos aside.

  3. Blend Salsa: Place the onion, peppers and garlic in the bowl of a food processor. Pulse until roughly chopped (about 8-10 pulses). Add in the tomatillos and pulse again to roughly chop (about 8 pulses). Add in the cilantro, lime juice and agave (if using). Season with salt and pepper. Pulse again until vegetables are broken down, but salsa is still chunky. Taste and adjust for seasoning with more lime juice, cilantro, salt and pepper if desired. Continue to pulse if a thinner salsa is desired.

  4. Refrigerate: For best results, cover salsa, transfer to the refrigerator and allow the flavors to marry for at least 30 minutes.

  5. Serve and enjoy! Or, store in an airtight container in the refrigerator for up to 1 week.

Recipe Notes
  1. The spiciness or heat of your salsa is controlled by the amount of seeds and ribs you leave in the peppers. For a very mild salsa, completely remove all the seeds and membrane from the peppers. For a mild salsa, leave half of the seeds and ribs. For a spicy salsa, leave all of the seeds and ribs.
  2. When selecting tomatillos, look for ones with the husk still in tact.  Tomatillos should be firm to the touch and green in hue.
  3. If you don’t like the bite of a raw onion, soak the chopped onions in water for 10 minutes prior to adding them to the food processor. Be sure to thoroughly drain and pat dry before using.
  4. The agave (or honey) in this recipe is entirely optional. I like to add a couple teaspoons to balance the tart flavor.
  5. If you like a thinner salsa, add water to the food processor until desired consistency is achieved.
  6. If you don’t want to use a grill, you can char the peppers and tomatillos under the broiler. Adjust oven rack so it is 4-inches below the heat element. Preheat oven to high broil. Add vegetables to baking sheet and broil for 7-10 minutes, flipping vegetables over halfway through cooking.

Make Ahead: Salsa verde can be made 5 days in advance. Store in an airtight container in the refrigerator.  Salsa verde can be frozen for up to 2-3 months.

Recipe Yield:  Approximately 2 1/2 Cups

Nutrition Facts
Chunky Homemade Salsa Verde Recipe (Green Chile Salsa)
Amount Per Serving
Calories 31 Calories from Fat 18
% Daily Value*
Fat 2g3%
Saturated Fat 1g6%
Sodium 2mg0%
Potassium 98mg3%
Carbohydrates 4g1%
Fiber 1g4%
Sugar 3g3%
Protein 1g2%
Vitamin A 160IU3%
Vitamin C 23.7mg29%
Calcium 6mg1%
Iron 0.2mg1%
* Percent Daily Values are based on a 2000 calorie diet.