Homemade Salsa Verde

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Salsa Verde is the zesty green sauce that brings vibrant Mexican flavor to any dish it touches. Made from fresh tomatillos, chili peppers, garlic, onion, and cilantro, this recipe delivers a tangy, slightly spicy, and herbaceous kick that’s utterly irresistible. Whether you’re scooping it with chips or spooning it over tacos, this Homemade Salsa Verde is a must-have in your fridge.

What makes this salsa truly special is how simple it is to make. In just 15 minutes, you can blend a batch of restaurant-quality salsa that tastes even better the next day. It’s naturally gluten-free, vegan, and packed with freshness — and once you try it, you’ll never go back to the store-bought version.

Why You’ll Love This Salsa Verde

• Bold, fresh flavor with minimal ingredients
• Perfect as a dip, marinade, or topping
• Ready in under 15 minutes
• Freezes well for long-term use
• Naturally gluten-free and vegan

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What Kind of Tomatillos Should I Use?

Always go for firm, bright green tomatillos with tight, papery husks. Avoid any that feel sticky or overly soft. Fresh tomatillos give the salsa its signature tang and a naturally thick texture. You can also use roasted tomatillos for a deeper, smoky flavor.

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Ingredients for the Homemade Salsa Verde

Each ingredient in Salsa Verde has a purpose — together they create a balanced sauce that’s bright, spicy, and deeply flavorful.

• 1 lb tomatillos (husks removed): The heart of the salsa, tomatillos bring acidity and a natural thickness.
• 1/2 cup white onion (roughly chopped): Adds a sharp bite and depth.
• 2 cloves garlic (peeled): Offers a mellow yet punchy flavor.
• 1 jalapeño (seeded for mild, keep seeds for heat): Brings the spice!
• 1/2 cup fresh cilantro (leaves and tender stems): Adds vibrant color and freshness.
• 1 tablespoon lime juice (freshly squeezed): Balances the heat with citrusy brightness.
• 1/2 teaspoon salt: Enhances all the other flavors.

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How To Make the Homemade Salsa Verde

Step 1: Prep the Tomatillos

Peel off the husks and rinse the tomatillos thoroughly to remove their natural stickiness. Cut them in half for even cooking.

Step 2: Cook the Vegetables

In a saucepan, combine tomatillos, garlic, onion, and jalapeño. Add just enough water to cover. Bring to a boil, then simmer for 5-6 minutes until tomatillos are soft and pale green.

Step 3: Blend Until Smooth

Drain the vegetables and add them to a blender with cilantro, lime juice, and salt. Blend until you reach your desired texture — smooth or slightly chunky both work great.

Step 4: Taste and Adjust

Taste the salsa and adjust lime or salt as needed. Want more heat? Add another jalapeño or a pinch of red pepper flakes.

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Serving and Storing Homemade Salsa Verde

This recipe yields about 2 cups, enough to serve 6-8 people as a dip or topping.

Salsa Verde is best served chilled or at room temperature. Store it in an airtight container in the refrigerator for up to 5 days. It also freezes beautifully — just portion into freezer bags or small containers.

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What to Serve With Salsa Verde?

Tacos

A spoonful over carnitas or grilled veggie tacos adds instant brightness.

Grilled Meats

Serve it as a sauce over grilled chicken, steak, or pork.

Breakfast Quesadillas

Try it with these Vegan Breakfast Quesadillas for a morning flavor burst.

Tortilla Chips

The classic duo! Great for dipping during parties or snacks.

Rainbow Smoothie Bowls

Not traditional, but the contrast of sweet and savory can surprise your palate. Explore our Rainbow Smoothie Bowls for inspiration.

Stuffed Mushrooms

Drizzle over Stuffed Mushrooms with Cheese & Herbs for a fusion twist.

Rice Bowls

Mix into burrito or rice bowls for extra flavor.

Fried Vegetable Egg Rolls

Dip your Fried Vegetable Egg Rolls in Salsa Verde for a crunchy, tangy bite.

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Frequently Asked Questions

Can I roast the tomatillos instead of boiling them?

Yes! Roasting the tomatillos, onion, garlic, and jalapeño in the oven at 400°F for 15 minutes gives the salsa a smoky depth. Just cool slightly before blending.

Is this salsa spicy?

With one seeded jalapeño, the salsa is mild. Leave the seeds or add an extra chili if you prefer more heat.

Can I freeze Salsa Verde?

Absolutely. Pour into small freezer-safe containers or bags, and thaw in the fridge overnight.

How long will it last in the fridge?

It stays fresh for up to 5 days in an airtight container.

Can I use a food processor instead of a blender?

Yes. A food processor works just as well, especially if you like a chunkier texture.

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Save This Pin For Later

📌 Save this recipe to your Pinterest appetizer board so you can come back to it any time.

And let me know in the comments how yours turned out. Did you keep it classic or add extra heat? Did you try roasting the veggies?

I love hearing how others make these recipes their own. Questions are welcome too, let’s help each other cook smarter.

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Conclusion

Homemade Salsa Verde is one of those easy recipes that delivers big rewards. It’s fresh, healthy, customizable, and elevates any dish it touches. Once you make your own, you’ll wonder how you ever lived without it. For more bright and bold recipe ideas, check out my Pinterest page: Meals We Share.

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