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)Recipe can be scaled up or down by using the slider if you hover your mouse over the number of Servings.
1 1/4poundTomatillos – husks and stems removed, rinsed & dried (about 9-10 small tomatillos) (SEE NOTES)
2Poblano Peppers(SEE NOTES)
1Jalapeno Pepper(SEE NOTES)
1TBSVegetable Oil, plus more for oiling grates
½large White Onion – peeled & roughly chopped (SEE NOTES)
2-3clovesGarlic – peeled
1/3CupFresh Cilantro Leaves – loosely packed, or more to taste
1 ½TBSFresh Lime Juiceor more to taste (see note)
1-4tspAgave or Honey– OPTIONAL (SEE NOTES)
Kosher Salt & Ground Black Pepper
To Serve: Chips, Vegetables or use in your favorite Mexican dish!
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 tomatillos, poblanos and jalapeno and with oil. Place the vegetables 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 charred 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 10 pulses). Add in the tomatillos and pulse again to roughly chop (about 8-10 pulses). Add in the cilantro, lime juice, agave and cumin. Season with 1/2 teaspoon salt and 1/4 teaspoon 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.
Peppers: 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.
Tomatillos: When selecting tomatillos, look for ones with the husk still in tact. Tomatillos should be firm to the touch and green in hue.
Raw Onion: 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.
Sweetener: The agave (or honey) in this recipe is entirely optional. I like to add a couple teaspoons to balance the tart flavor.
Charring Vegetables: 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 on the middle-upper shelf. Preheat oven to high broil. Add vegetables to baking sheet and broil for 6-10 minutes, rotating pan and flipping vegetables over as necessary to get an even char.
Salsa Consistency: If you like a thinner salsa, add water to the food processor until desired consistency is achieved.
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 3 CupsNutritional information is an approximation based upon 12 servings (1/4 cup per serving). Exact information will depend upon the brands of ingredients and precise measurements used.