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)
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.)
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.
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.
Refrigerate: For best results, cover salsa, transfer to the refrigerator and allow the flavors to marry for at least 30 minutes.
Serve and enjoy! Or, store in an airtight container in the refrigerator for up to 1 week.
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