Are you ready for a simple dip recipe that will make you crave dip after dip? This Salsa Verde recipe has your name and number written all over it!

Green salsa is my favorite, I opt for it whenever I eat Mexican food.

Seeing as green is my favorite color it’s no wonder I love green tomato salsa, and guacamole… and if you want to try a really delicious guac recipe give my Guacamole with Goat Cheese and Bacon a try!

I’m a big fan of this salsa verde.

I love that it can be dipped with chips, veggies, or just added to my morning eggs as well. The best part about salsa verde is that it’s mild tasting, depending on how hot your jalapenos are you can adjust the heat. The tomatillos are roasted making the tanginess mind, I do roast some tomatillos and leave some raw, which gives this salsa a really fantastic flavor.

What is the difference between salsa verde and salsa?

Traditional salsa is made from red tomatoes, whereas salsa verde uses tomatillos, they look similar to tomatoes but they are green and come wrapped in a husk.

When using tomatillos, be sure to rinse them well and you’ll want to rub them to get the stickiness off of them. Then you can cut them and easily roast them for this delicious salsa!

What do you use salsa verde for?

There are actually several different things that you can use salsa verde for. You can use it as a main dip for chips or veggies or even use it as a simple salad dressing as well. It is my all time favorite, I like it on tacos, enchiladas, burritos, so be sure to give it a try on your next Mexican inspired meal. If you like the fresh taste and flavor, you can even use it as a fun topping for your eggs in the morning.

Does salsa verde freeze well?

The key to freezing salsa verde is to store it properly in your freezer. You’re going to want to put it into a freezer-proof storage bag or container so that it retains all of the taste and flavor.

If you can freeze it flat, it’s also a great way to save some space in your freezer as well. Then when you unthaw it you can pour it into a bowl and eat.

Is your mouth watering for this delicious recipe? Get ready, you’re going to want to make it right now!

Can you eat tomatillos raw?

Yes, you can eat tomatillos raw or cooked. I use a mix of raw and roasted in this recipe for a delicious combination of tanginess as well as roasted flavor.

How to make salsa verde:

Gather up your list of simple ingredients to get started. You’ll roast items in the oven or on a pan on the stove or you can place the ingredients on the grill. Then you’ll be pureeing the mixture with an immersion blender, traditional blender or food processor. You can make it spicier by adding more or hotter peppers to taste.

Ingredients to make salsa verde

8 tomatillos (5 roasted, 3 raw)
1 jalapeno, roasted
2 cloves Garlic, raw
1 lime, juiced
½ cup chopped cilantro
½ teaspoon salt

Instructions to make salsa verde

Remove husks from tomatillos and wash them with cold water and rub them so the stickiness is removed.
Slice 5 tomatillos and 1 jalapeno.
In a cast-iron skillet or baking sheet on high heat or oven at 425° and roast until blistered well with black charred spots, and slightly softened.
Add the tomatillos, and jalapenos along with the raw tomatillos, garlic, lime juice, cilantro, and salt together in a food processor and pulse until blended but not ultra-smooth.
Add a few tablespoons of water if you want it thinner.

As you can see, this salsa verde recipe is super simple to do! It’s a perfect appetizer or a fun way to take your everyday dishes up a notch or two!

Green salsa is great on enchiladas, and tacos, to dip chips into and it’s customizable, which is one reason I like it so much. Add some sour cream for a really great sauce, great to make enchiladas with, and make it spicier with more jalapenos if you like.

Make up a batch to share with all your family and friends today!

Be sure to check out my Restaurant Style Salsa Recipe HERE.

Print Recipe

Salsa Verde

Servings: -1/2 cup

Author: Diane Schmidt - createdbydiane.com

Ingredients

8 tomatillos 5 roasted, 3 raw
1 Jalapeno roasted
2 cloves Garlic raw
1 lime juiced
1/2 cup chopped cilantro
1/2 teaspoon salt

Instructions

Remove husks from tomatillos and wash them with cold water and rub them so the stickiness is removed.
Slice 5 tomatillos and 1 jalapeno.
In a cast-iron skillet or baking sheet on high heat or oven at 425° and roast until blistered well with black charred spots, and slightly softened.
Add the tomatillos, and jalapenos along with the raw tomatillos, garlic, lime juice, cilantro, and salt together in a food processor and pulse until blended but not ultra-smooth.
Add a few tablespoons of water if you want it thinner.