Salsa Verde

By
Chelsie Kenyon
Chelsie Kenyon
Chelsie Kenyon, author of "Knack Mexican Cooking," is a former freelance writer and recipe developer with more than 10 years' experience in Mexican cuisine.
Learn about The Spruce Eats' Editorial Process
Updated on 12/8/21
Salsa Verde

The Spruce / Tara Omidvar

Prep: 15 mins
Cook: 15 mins
Total: 30 mins
Servings: 4 to 6 servings
Yield: 3 cups

White red salsas are typically based on tomatoes or dried chiles, salsa verde, or green salsa, uses tomatillos and green-hued fresh chiles. Most recipes use grilled or roasted tomatoes, rendering a deep, almost smoky flavor that mellows the tartness. For this recipe, we leave the tomatillos raw for a brighter, tangier flavor and slightly chunkier texture; the roasted green chiles and onions add a milder, caramelized layer.

Ingredients

  • 3 large green chiles, such as poblano, ancho, Anaheim, or Hatch

  • 1 medium yellow onion, or white onion, coarsely chopped

  • 1 jalapeño pepper, seeds removed

  • 12 to 15 medium tomatillos, husks removed, quartered

  • 5 cloves garlic

  • 1 bunch fresh cilantro

  • 1 teaspoon kosher salt

  • 1 teaspoon vegetable oil

  • 1 tablespoon lime juice

Steps to Make It

  1. Gather the ingredients.

    Ingredients for salsa verde

    The Spruce / Tara Omidvar

  2. Roast green chiles either in a broiler or over an open flame for about 10 minutes.

    Roasted green chilies on aluminum foil

    The Spruce / Tara Omidvar

  3. Remove chiles from heat source and place into a bowl. Cover bowl with plastic wrap to help capture steam and let sit for 10 minutes. This will make peeling them much easier.

    chilis in a bowl covered with plastic wrap

    The Spruce / Tara Omidvar

  4. When chiles have cooled off enough to be able to handle, use a piece of paper towel to gently scrape off charred skin.

    Chilies in bowl, chilie skin removed

    The Spruce / Tara Omidvar

  5. Add onions, jalapeño, and tomatillos into a food processor and pulse 4 to 5 times.

    onions and jalapenos in a food processor

    The Spruce / Tara Omidvar

  6. Add roasted chiles, garlic, cilantro, salt, oil, and lime juice and pulse until desired consistency.

    Salsa Verde ingredients in a food processor

    The Spruce / Tara Omidvar

  7. Salsa verde can be served immediately but it is better when it sits in the refrigerator overnight to let the flavors meld.

    Salsa Verde in a bowl

    The Spruce / Tara Omidvar

Glass Bakeware Warning

Do not use glass bakeware when broiling or when a recipe calls to add liquid to a hot pan, as glass may explode. Even if it states oven-safe or heat-resistant, tempered glass products can, and do, break occasionally.

Nutrition Facts (per serving)
54 Calories
2g Fat
10g Carbs
2g Protein
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Nutrition Facts
Servings: 4 to 6
Amount per serving
Calories 54
% Daily Value*
Total Fat 2g 2%
Saturated Fat 0g 1%
Cholesterol 0mg 0%
Sodium 215mg 9%
Total Carbohydrate 10g 4%
Dietary Fiber 3g 9%
Total Sugars 5g
Protein 2g
Vitamin C 35mg 173%
Calcium 26mg 2%
Iron 1mg 5%
Potassium 346mg 7%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)