This homemade salsa verde is my take on the classic. Tomatillos, a blend of hot peppers, and simple seasonings create a spicy, earthy, vegetal dip perfect for dipping or topping!
When I hear the word “verde”, I’m all in. Growing up in Southern California and now living in Texas, I appreciate the earthy, spicy flavor of any green sauce.
I often serve dishes like avocado salsa verde at parties or cheesy salsa verde taco pasta for a delicious, filling meal on Taco Tuesday.
This homemade salsa verde is another great recipe in my rotation. This spicy, earthy, vegetal dip is the perfect dipper for chips and veggies or a topping for everything from salsa verde pork tacos or burgers.
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Why You’ll Love This Recipe
- Simple Ingredients: You’ll only need tomatillos, a few hot peppers, and some seasonings to make this recipe, and you can find them all at your local grocery store.
- Easy: This recipe is so easy that even beginners will have no issues. Even roasting the peppers is a simple process.
- Tons of Flavor: The combination of tomatillos, poblano, anaheim, serrano, and jalapeno peppers creates a dip with tons of flavor and a kick of heat.
- Versatile: This is a simple salsa that’s perfect for dipping or topping everything from tacos to hot dogs.
Key Ingredients
You’ll find a complete list of ingredients and their exact amounts in the recipe card at the bottom of the post.
- Tomatillos: Tomatillos create a bright, tangy, tart base with a citrusy, herbal note.
- Jalapenos: Jalapenos add a kick of heat and a vegetal flavor.
- Poblano, Anaheim, and Serrano Peppers: This blend of peppers creates a complex flavor that’s earthy and deep, but with bright notes, as well. They add less heat than jalapenos but more flavor and complexity.
Variations
- Mild: Omit the jalapenos for a version with tons of flavor and much less heat.
- Tomatoes: It won’t be salsa verde anymore, but adding tomato gives the salsa a bright, sweet note.
- Avocado: Try adding avocado for a rich, smooth, spicy dip.
How to Make Homemade Salsa Verde
I’ve included an overview of the recipe here, but you’ll find the exact instructions in the recipe card at the bottom of the post.
- Prep and broil the tomatillos and peppers until the skins are blistered.
- Place the poblano and anaheim peppers in a large baggie and seal for 5 to 10 minutes.
- Remove the peppers and peel off the skins. Then, add all the salsa ingredients to a Vitamix or blender and pulse until there are no chunks. Enjoy!
Expert Tips
- You’ll have to give the tomatillos a good rub while rinsing them to get the stickiness off the outside.
- Reserve some of the jalapeno and serrano seeds if you want an even spicier salsa.
- It’s important to broil the peppers until the skins are blistered and black. That’s how you get the most flavor out of them.
- Wash your hands and never touch your face when handling hot peppers.
Homemade Salsa Verde FAQs
Fresh ingredients are the real secret to good salsa verde. Choose tomatillos with loose husks and peppers that are free of marks, firm, and glossy.
Salsa verde makes a great dip with potato, tortilla, or pita chips and a topping for tacos, enchiladas, burritos, hamburgers, and even hot dogs.
This salsa verde can be refrigerated for up to a week in an airtight container. For longer storage, freeze it for up to 3 months in an airtight container.
More Delicious Salsa Recipes
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Homemade Salsa Verde
Ingredients
- 15 tomatillos, outer skins removed, rinsed
- 2 poblano peppers, stems and seeds removed
- 3 anaheim peppers, stems and seeds removed
- 4 serrano peppers, stems and seeds removed
- 4 jalapeños stems and seeds removed
- 1 cup cilantro
- 1 tsp garlic salt
- 1 medium onion, chopped
- 4 cloves garlic, chopped
- 1 lime
Instructions
- Line a baking sheets with foil, spray with a non stick spray. When ready to roast the peppers, turn oven to broil. Use two baking sheets if needed.
- Remove outer skin, rinse and rub the stickiness off the tomatillos. Place on baking sheet.
- Cut off stems, remove seeds from all the peppers, and cut in half. Rinse and place on foil, skin side up. Keep some of the seeds from the serrano or jalapeños to add additional spiciness, if desired.
- Broil on high until skin turn blackish and bubbly turning a couple times during broiling (approximately 10 minutes, give or take).
- Once skins are blistery, remove from oven and place tomatillos, jalapeños and serrano peppers in a Vitamix or blender and place Poblano and Anaheim peppers into a large baggie and seal. After about 5-10 minutes, remove/peel skin off peppers and add to Vitamix or blender.
- Add cilantro, onion, garlic salt and juice from one lime. Blend until there are no chunks.
- Chill and serve with tortilla chips or top your favorite Mexican recipe like, tacos, enchiladas, burritos and enjoy.
Notes
- I recommend wearing gloves when cutting and removing the seeds from the peppers.
- You’ll have to give the tomatillos a good rub while rinsing them to get the stickiness off the outside.
- Reserve some of the jalapeno and serrano seeds if you want an even spicier salsa.
- It’s important to broil the peppers until the skins are blistered and black. That’s how you get the most flavor out of them.
- Wash your hands and never touch your face when handling hot peppers.
Nutrition
Here are a few pics that are the perfect size for pinning to Pinterest.
Enjoy, Terri
