Homemade Salsa Verde
Get ready to elevate your culinary game with this vibrant Homemade Salsa Verde! Bursting with fresh flavors, this tangy sauce is a versatile addition to tacos, grilled meats, or even as a zesty dip for chips. Made with roasted tomatillos and customizable jalapeños, it strikes the perfect balance between freshness and heat.
Plus, you can easily adjust the spice level to suit your taste. With just a few simple ingredients and steps, you’ll have a deliciously bright salsa that will impress at any gathering. Let’s dive into the recipe!
Homemade Salsa Verde
Ingredients:
1 ½ pounds tomatillos (about 12 medium), husked and rinsed
1 to 2 medium jalapeños, stemmed (omit for mild salsa, use 1 jalapeño for medium salsa and 2 jalapeños for hot salsa, note that spiciness will depend on heat of actual peppers used)
½ cup chopped white onion (about ½ medium onion)
¼ cup packed fresh cilantro leaves (more if you love cilantro)
2 tablespoons to ¼ cup lime juice (1 to 2 medium limes, juiced), to taste
½ to 1 teaspoon salt, to taste
Optional variation: 1 to 2 diced avocados, for creamy avocado salsa verde
Instructions:
Preheat the broiler with a rack about 4 inches below the heat source.
Place the tomatillos and jalapeño(s) on a rimmed baking sheet and broil until they’re blackened in spots, about 5 minutes.
Remove the baking sheet from the oven, carefully flip over the tomatillos and pepper(s) with tongs and broil for 4 to 6 more minutes, until the tomatillos are splotchy-black and blistered.
Meanwhile, in a food processor or blender, combine the chopped onion, cilantro, 2 tablespoons lime juice and ½ teaspoon salt. Once the tomatillos are out of the oven, carefully transfer the hot tomatillos, pepper(s) and all of their juices into the food processor or blender.
Pulse until the mixture is mostly smooth and no big chunks of tomatillo remain, scraping down the sides as necessary. Season to taste with additional lime juice and salt, if desired.
The salsa will be thinner at first, but will thicken up after a few hours in the refrigerator, due to the naturally occurring pectin in the tomatillos.
If you’d like to make creamy avocado salsa verde, let the salsa cool down before blending in 1 to 2 diced avocados (the more avocado, the creamier it gets).
Notes:
Selecting Tomatillos: Choose firm, bright green tomatillos with tight-fitting husks. Avoid ones that are soft or have brown spots. Rinse them well to remove any sticky residue from the husks.
Adjusting Spiciness: For a mild salsa, omit the jalapeños or remove the seeds and membranes before broiling. Use 1 jalapeño for a medium salsa or 2 for a hotter version. Remember, the heat level can vary, so adjust based on personal preference and the actual heat of the peppers.
Broiling Technique: Place the tomatillos and jalapeños close to the broiler element for even charring. Keep an eye on them to prevent burning—turn them halfway through broiling to ensure they char evenly.
Blending Process: When blending the salsa, start with pulsing to break down the ingredients, then blend until smooth. Scrape down the sides of the blender or food processor as needed to ensure everything is well incorporated.
Seasoning Gradually: Start with a smaller amount of lime juice and salt, then taste and adjust gradually. The acidity of the lime juice and the saltiness will vary depending on personal preference and the natural sweetness of the tomatillos.
Avocado Variation: If making creamy avocado salsa verde, allow the salsa to cool slightly before adding diced avocados. Blend them in gently to maintain a chunky texture if desired, or blend thoroughly for a smoother consistency.
Thickening in the Refrigerator: The salsa will initially be thin but will thicken as it cools in the refrigerator due to the pectin in the tomatillos. Allow it to chill for a few hours before serving for best consistency.
Storing and Serving: Store the salsa in an airtight container in the refrigerator. It will keep well for up to a week. Serve it chilled or at room temperature as a dip, sauce for tacos, enchiladas, or alongside grilled meats.
Experiment with Ingredients: Feel free to adjust the recipe to your taste preferences. You can add more cilantro for a stronger flavor, or adjust the amount of jalapeños and lime juice to control spiciness and acidity.
Garnish and Presentation: Consider garnishing the salsa verde with additional cilantro leaves or a slice of lime for a fresh presentation. This adds visual appeal and enhances the flavors.
Nutrition Information:
YIELD: 8 SERVING SIZE: 1
Amount Per Serving: CALORIES: 42 | TOTAL FAT: 1.2g | SATURATED FAT: 0.2g | TRANS FAT: 0g | UNSATURATED FAT: 1g | CHOLESTEROL: 0mg | SODIUM: 150-300mg | CARBOHYDRATES: 7.8g | FIBER: 2.3g | SUGAR: 5.2g | PROTEIN: 1.3g
Frequently Asked Questions:
Can I adjust the spiciness of the salsa verde?
Yes, you can adjust the spiciness by changing the number or type of peppers used.
To make it milder, you can reduce the number of jalapeños and serranos, or remove their seeds and ribs.
To make it spicier, you can add more peppers or try using spicier varieties like habanero.
Can I make the salsa verde without avocados?
Yes, you can make the salsa verde without avocados, but it will have a less creamy texture.
The avocados add creaminess and richness to the salsa, but it will still taste delicious without them.
Can I make this salsa verde in advance?
Yes, you can make the salsa verde ahead of time.
Store it in an airtight container in the refrigerator for up to 3-4 days.
The flavors may even improve as they have time to meld together.
Can I freeze salsa verde?
Yes, you can freeze salsa verde.
Place it in an airtight container, leaving some room for expansion, and freeze for up to 3 months.
To use, thaw it in the refrigerator overnight before serving.
Note that the texture might be slightly different after freezing and thawing, but it will still taste delicious.
Can I use canned tomatillos instead of fresh?
Yes, you can use canned tomatillos, but the flavor may be less vibrant than using fresh ones.
Drain and rinse them before blending.
You may want to skip the broiling step, as canned tomatillos won’t have the same smoky flavor.
How long will the salsa verde last in the refrigerator?
Homemade salsa verde can be stored in an airtight container in the refrigerator for up to one week.
The flavors will deepen over time, making it even more delicious!
What dishes can I use salsa verde with?
Salsa verde is incredibly versatile! Use it as a topping for tacos, grilled chicken, or fish, mix it into burrito bowls, or serve it as a dip with tortilla chips.
You can also drizzle it over scrambled eggs for a tasty breakfast!
Do I need to peel the tomatillos before roasting?
No, you don’t need to peel tomatillos.
Simply husk and rinse them to remove any sticky residue.
The skin adds flavor and texture when roasted.
Can I use a blender instead of a food processor?
Yes, a blender works well too! Just be careful not to overfill it, as the hot ingredients can splatter.
Blend in batches if necessary.
What if I can’t find tomatillos?
If tomatillos aren’t available, you can substitute with green tomatoes or even a mix of green bell peppers and lime juice for a different flavor, though the result won’t be quite the same.
How can I make the salsa thicker?
The salsa will naturally thicken as it sits in the refrigerator due to the pectin in tomatillos.
If you want it thicker right away, you can blend in a bit of avocado or reduce the amount of lime juice added.