Salsa Verde (Green Salsa) is a delicious salsa…and it’s easy to make at home! This salsa is great by itself or as a topping for tacos.
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So what’s the deal with tomatillos? They look like green tomatoes, but they don’t taste like tomatoes at all. And they’re wrapped in a papery husk that you have to peel off before roasting ’em. Tomatillos are a staple in Mexican cuisine, and they happen to be the key ingredient in one of my favorite salsas – Salsa Verde.
Whenever we go to a fast casual burrito spot (think Chipotle, Moe’s, etc.), I always make sure to get extra green salsa. Green salsa, aka Salsa Verde, is a fun way to mix up the salsa routine! Oh, and green salsa is also ridiculously easy to make at home.
Tomatillos are the key ingredient in Salsa Verde. While tomatillos look like little green tomatoes, they’re only distantly related to tomatoes. Tomatillos are naturally tart in flavor, and they are surrounded by a papery husk. That husk is inedible, and it gets removed before roasting the tomatillos in the oven.
Once that outer husk is removed, tomatillos have a smooth green skin that is slightly sticky. The stickiness comes from sap, and it can be easily washed off with cold water. Once this little bit of prep work is done, those ’tillos are ready to be halved and roasted in the oven.
The key to making delicious Salsa Verde is roasting the tomatillos in the oven until they begin to turn black. This extra step only takes a few minutes, and it adds a ton of extra flavor! Tip: when roasting tomatillos, a fair amount of liquid will be left on the pan – save it! That liquid has a lot of flavor, so make sure to pour it into the food processor along with the rest of the ingredients.
Aside from the tomatillos, the ingredient list for Salsa Verde is fairly simple. Onions, garlic, some fresh cilantro, a jalapeno and a bit of lime juice. And since everything goes into the food processor, you don’t need to spend the time finely chopping anything.
We’ve been making this green salsa recipe for years, and I finally got around to giving it a dedicated post. Salsa Verde can be used as a dip by itself – it’s delicious – or as a topping on tacos. Smoked brisket tacos topped with a spoonful of green salsa makes for a pretty fantastic dinner. Just sayin’.
Our favorite way to use Salsa Verde? It’s a bit unusual. Irish Nachos. Back when we lived in New York, an Irish pub in our neighborhood made the most amazing Irish Nachos. They used waffle fries as the base and then added pastrami, cheese and salsa verde. We actually recreated that recipe at home, and it’s become one of our favorite appetizers to make on a cold winter night.
So no matter whether you eat it plain or spoon it over tacos (or nachos!), Salsa Verde is a great trick to keep up your sleeve when you want to mix things up a bit. This recipe is fantastic, and I hope you enjoy it as much as we do!
Did you make this Salsa Verde (green salsa) at home? Leave a comment, or snap a photo and tag me on Instagram (@Spicedblog) – I’d love to see your version!
- Remove the papery skin from the tomatillos. Slice each in half and place cut side down on a foil-lined sheet pan.
- Place an oven rack near the broiler (~6-8” from the broiler). Broil for 5-7 minutes, or until skins of tomatillos have begun to blacken.
- Transfer tomatillos (and excess liquid on the pan) into a food processor or blender. Add onions, garlic, cilantro, lime juice, jalapeno and salt; pulse until smooth.
Looking for other tasty recipes with tomatillos? Check out these other favorites, too: