Salsa Verde
Learn how to make homemade salsa verde! It’s easy to make and full of flavor from fresh tomatillos, poblano peppers, jalapeno and lime juice.
I’ve been making this salsa verde recipe for years and it’s always so delicious. It’s easy to make on the stove (no roasting or peeling) – just cook it all, blend, and then chill the salsa. The flavor is so fresh and bright and you can use it in so many ways – serve it with tacos, enchiladas, eggs, nachos and all of your favorite Mexican dishes.
Ingredients
- Olive oil
- Tomatillos
- Poblano peppers
- Jalapeno
- Garlic
- Cilantro
- Lime juice
- Kosher salt
How to Make Stovetop Salsa Verde
☑️ Prep the Veggies
Remove the papery husk from the tomatillos, rinse them, and cut them into quarter. Remove the stems and seeds from the peppers and roughly chop them. Chop the garlic clove, too.
☑️ Cook the Veggies
Heat the oil in a large pan over medium-high heat. Add the tomatillos and peppers. Cook them, stirring often, until the peppers are softened and the tomatillos start to break down.
☑️Blend
Place the peppers, tomatillos, garlic, lime juice, cilantro, and salt in a blender or food processor. Blend until smooth.
☑️ Chill
You can serve the salsa right away, but the flavor is better if you chill it for a couple of hours before serving it.
Recipe Variation
I like to make salsa on the stove because it’s easy and you don’t have to peel the peppers. The flavor is really fresh-tasting, too. Or you can grill the peppers first and remove the skin, you can. It will give the salsa a more smoky and roasted flavor.
Heat the grill to 400°F and then roast the peppers for 10 minutes, turning them a few times, or until the skins are charred. When I do this, I’ll cook the tomatillos in a grill basket until they’re softened.
Place the tomatillos in the food processor and place the peppers in a bowl and cover it with plastic wrap. This will allow the peppers to steam, which makes it easier to peel them. You can also place them in a paper bag, close it, and let them steam. Peel and discard the skins, seeds, and stems.
Once you’ve done all that, blend it all and it’s done!
Recipes with Salsa Verde
- Salsa Verde Eggs
- 5-Ingredient Salsa Verde Chicken Enchilada Bake
- Ground Pork Verde Enchilada Bowls
- Steak Taco Salad
Salsa Verde
This salsa verde is made with fresh tomatillos, poblano peppers, and jalapeno. It’s an easy recipe you can make on the stove without peeling the peppers.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: approximately 2 cups 1x
- Category: Sauces
- Method: Stove
- Cuisine: Mexican
Ingredients
- 1 tablespoon olive oil
- 1 pound tomatillos, quartered
- 2 poblano peppers, seeds removed and roughly chopped
- 1 jalapeno, seeds removed and roughly chopped
- 1 large clove of garlic, roughly chopped
- 1/4 cup roughly chopped cilantro
- Juice from 1 large lime
- 1/2 teaspoon kosher salt
Instructions
- Heat the oil in a large pan over medium heat. Cook the tomatillos, garlic, and peppers for about 10 minutes or until they have softened.
- Transfer it all to the food processor along with the cilantro, lime juice, and salt. Blend until the salsa is smooth. Store in the refrigerator for a few hours and give it a taste. Add more salt, if needed, and it’s ready to serve.
Notes
This salsa will keep in an airtight container in the refrigerator for up to a week.
You can also roast the peppers if you want a smoky roasted flavor in your salsa. Char the peppers on the grill at 400°F until they’re blistered. Remove the stem and seeds and peel them before blending them with the other ingredients. Please see the blog post for more tips about this!
Nutrition
- Serving Size: 1/4 cup
- Calories: 44
- Sugar: 3.4g
- Sodium: 79.8mg
- Fat: 2.4g
- Saturated Fat: 0.4g
- Unsaturated Fat: 1.8g
- Trans Fat: 0g
- Carbohydrates: 5.9g
- Fiber: 1.9g
- Protein: 1g
- Cholesterol: 0mg
The nutrition is an estimate only. It was calculated using Nutrifox, an online nutrition calculator.
More Homemade Salsa Recipes
Happy cooking,
This post and the photos have been updated from the archives. It first published in June 2015.
This salsa verde recipe is amazing. I had it just with chips and shared it with my coworkers. I can’t wait to try it with other items as well. Thank you April.
Oh that’s great! Thanks for letting me know – so glad everyone liked it 🙂