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Got tomatillos? Make tomatillo salsa with this homemade salsa verde recipe featuring 3 different methods: raw green salsa, roasted tomatillo salsa, and avocado salsa verde.
Homemade salsa verde! This tomatillo salsa recipe couldn’t be easier, and I’ve got three different ways of making it, depending on how you like your green salsa.
It’s no secret that we eat a lot of salsa in my house– from my homemade canning salsa to my salsa roja to mango salsa to my creamy jalapeno salsa, I put salsa on just about everything. Breakfast tacos, enchiladas, lentil tacos, burrito bowls. Almost every dish benefits from a hit of fresh salsa!
This salsa verde recipe is actually three in one: a quick raw version, a roasted tomatillo salsa, and an avocado salsa verde. Instructions for all of those are below and in the recipe card.
If you haven’t tried tomatillo salsa before, you are in for a treat. More acidic and slightly tart than tomato salsa, this salsa verde recipe is great paired with chips or spooned over homemade salsa verde enchiladas or your favorite tacos.
The raw version of this salsa recipe is ready in just minutes, so if you’re looking for a last-minute appetizer then I highly recommend making a batch of this one!
For this green salsa verde recipe, you’ll need tomatillos. If you haven’t cooked with tomatillos before, you’ll find them at well-stocked grocery stores in the produce section.
Tomatillos come in a husk and look for ones where the husk is still mostly covering the tomatillo. They should be firm but not rock-hard or squishy. This recipe calls for 1/2 pound of tomatillos, or about 10 tomatillos.
You’ll also need-
For the roasted salsa verde version, you’ll need a poblano pepper. For the avocado salsa verde recipe, you’ll need an additional avocado.
I prefer the slightly sweet taste of red onion in this recipe, but you can also substitute a white onion if desired. This recipe can be doubled or tripled depending on how many pounds tomatillos you have. Or, if you want a smaller batch, you can halve the recipe.
Remove the husks from the tomatillos, then rinse and cut in half.
Add the halved tomatillos to the base of a food processor and blend.
Place the rest of the ingredients in the food processor– onion, cilantro, jalapeno, lime juice, salt, pepper and blend again. Taste and season as needed, adding more salt or lime juice as desired.
For the roasted version, you’ll prepare the tomatillos the same way by removing the husks. Then, you will blanch them in hot water. The blanching helps to soften the tomatillos and brighten the color.
To blanch, bring a pot of water to a boil and add in the tomatillos. Blanch for 3 minutes, then remove from the water with a slotted spoon and place immediately into a bowl of ice water. Let sit until cool to the touch, then remove from water and cut in half. Add to the base of a food processor and blend.
Next, roast your poblano pepper. I find the easiest way is just to throw it directly onto the gas grates on my stove and rotate until nice and blackened, but you can also do this in the oven under the broil section. Rub a little oil on your poblano, place on a baking sheet under the broiler and cook until nice and charred on all sides, rotating as you go.
Remove the roasted pepper and place in a bowl, then cover with a kitchen towel or plastic wrap for about 15 minutes. This allows the pepper to steam and soften, which will make the skin easier to remove.
Finally, remove the charred skin and then roughly chop and add to the food processor along with the rest of the ingredients and the blanched tomatillos. Blend to a desired consistency, then taste, adjusting the flavor as needed to make it more spicy or tart as desired.
Of all the versions, this way is my favorite! It’s creamy, slightly sweet, and just delicious with tortilla chips.
Follow the instructions for the roasted tomatillo salsa, then add in 1 ripe avocado to the food processor while blending. Because the avocado tames some of the flavor, you may need to add in more lime and salt.
This avocado salsa verde is great as a dip or drizzled onto your favorite taco-inspired bowl!
Tomatillos can be tart. If you find your salsa too tart, especially the raw version, then I recommend adding in a little honey to balance. I find that 1-2 teaspoons per batch is perfect.
If you want a spicier tomatillo salsa verde, then you can add in more jalapeño peppers to the recipe. Alternatively, you can use a spicer pepper like serrano peppers.
This is the green sauce you’re going to want to put on everything! It’s fantastic in any Mexican or Tex-Mex Inspired cuisine. We love it most with with black beans and rice and on scrambled eggs. It also makes for a great soup base, like in my Salsa Verde Soup!
If you are looking for a dip, then I’d recommend making the avocado salsa verde recipe as it’s thicker and clings better to a tortilla chip or vegetables. However, all of the versions are great for dipping!
The raw version is my favorite to use in enchiladas as it takes just minutes to put together and bakes in the oven, further bringing out the delicious flavor. You can also drizzle this tomatillo salsa anywhere you normally enjoy salsa!
Yes, if you don’t have a food processor, you can make it in the blender.
Anywhere you like salsa, you will love this green salsa verde. It’s bright, fresh and slightly acidic and can pair with anything from cooked proteins to grain bowls to a dip!
This salsa will stay fresh for 3-4 days in the fridge. You can freeze leftovers.
This recipe is not written for canning. If you are looking for a tested canning recipe, then I’d recommend my canning salsa recipe instead.
If you make this recipe, make sure to come back to leave a rating and let me know. Your feedback helps other readers, and seeing you make my recipes makes my day!Print
Got tomatillos? Make tomatillo salsa with this homemade salsa verde recipe featuring 3 different methods: raw green salsa, roasted tomatillo salsa and avocado salsa verde.
For the roasted tomatillo salsa version: add 1 poblano pepper
For the avocado salsa version: add 1 ripe avocado
To make the roasted tomatillo salsa version:
For the avocado salsa verde:
This recipe is very forgiving to how you like your salsa! For a spicier version, add in more jalapeno. For more tang, add more lime juice. I typically add 1/2 teaspoon of salt to taste but can add more depending on how salty you like your salsa.
Tomatillos can be tart. To balance, I often add in 1-2 teaspoons of honey, but that’s to taste!
This recipe isn’t designed to can. For that, I’d recommend considering my homemade canning salsa.
Tomatillo salsa will keep for a few days after you make it in the fridge, but can be frozen. I find this is best at room temperature.
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(2 comments) leave a comment
I pour this stuff on nearly everything. Nice job!
So yummy! I’m going to need to start buying 2 of the large Costco-sized tortilla chip bags when I go.