Learn how to make homemade salsa verde! I’m sharing two ways to make it: on the grill or the stovetop. Either way, salsa verde easy to make and full of flavor from fresh tomatillos, poblano peppers, jalapeno and fresh lime juice. This salsa verde is great with chips, spooned over tacos and as a sauce for enchiladas.
Post updated September 2019.
I think it might be a crime to not have a bowl of salsa out for game-day, Taco Tuesday, holidays or other get-togethers. Chips and dip are pretty much required, right? And the ultimate is always a bowl of salsa, which not only fulfills the “dip” requirement but can be used in so many other ways. Tacos, enchiladas, huevos rancheros… you get the idea. Having some homemade salsa – in this case, salsa verde – is always a very good thing.
And, depending on your mood, you can make this easy salsa verde on the grill (if you want a more smoky flavor) or on the stovetop. So, let’s make salsa verde!
- poblano pepper
- lime juice
- kosher salt
The tomatillos give the salsa verde a bright acidity and the poblano peppers add lots of chile flavor without a lot of heat. The jalapeno adds the heat.
How to Make Salsa Verde on the Grill
If you want a smoky flavor, roast the peppers on the grill. Here’s how you do it…
- For the peppers: Heat the grill to 400°F. Place the peppers on the grill grates so the skins char.
- For the tomatillos: I used a grill basket to cook the tomatillos. You can also thread them on skewers, too.
- It will take approximately 10 minutes to char the peppers and cook the tomatillos.
- Once the peppers are charred, transfer them to a paper bag and close it. This will allow the peppers to steam, which makes it easier to peel them. Peel and discard the skins.
- Place the peppers, tomatillos, jalapeno, a clove of garlic, cilantro, lime juice and salt in a food processor and pulse until you get your desired consistency.
How to make Salsa Verde on the Stove
Cooking the peppers and other ingredients on the stove is a little easier because you don’t have to peel anything!
- Cut the tomatillos into quarters. Remove the stems and seeds from the peppers and roughly chop them.
- Heat olive oil in a pan over medium-high heat. Add the tomatillos, peppers, and garlic and cook them for 10 to 15 minutes or until the peppers are softened and the tomatillos have started to break down.
- Transfer it all to a food processor and add the cilantro, lime juice and salt. Process until it looks like salsa!
Keep the salsa verde in the refrigerator for a few hours so all the flavors develop and mix together. Break out the chips, make a margarita wine spritzer and enjoy!
More Delicious Recipes
Want more Mexican food-inspired recipes? Here are a few of my favorites!
- Easy Cheese Dip (in the Microwave!)
- Fiesta Lettuce Wraps
- Creamy Poblano Chicken Enchiladas
- Fajita Chicken Burgers
You can make this salsa verde on the grill or on the stove! It’s made with fresh tomatillos, poblano peppers, and jalapeno. Make it ahead and enjoy it with chips, on tacos, nachos, sandwiches, scrambled eggs or anything else that could use a spicy kick of flavor.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 6 servings 1x
- Category: Sauces
- Method: Grilling or Stove
- Cuisine: Mexican
- 1 pound tomatillos, quartered with papery skins removed
- 2 poblano peppers
- 1 jalapeno
- 1 clove of garlic
- 1/4 cup cilantro
- Juice from 1 lime
- Salt, to taste
- Preheat grill to 400°F. Place the peppers directly on the grates so the skins get charred and blistered. I used a grill basket for the tomatillos, but if you don’t have one you can skewer them and grill them. Grill the tomatillos for 5 to 10 minutes or until they’ve are softened.
- Once the peppers are charred and blistered, remove them from the grill and place them in a paper bag. This will help them steam, which makes removing the skins easier. After a few minutes, once they’re cool enough to handle, peel the skins off and discard. Don’t worry if you can’t get all of the skin off – just remove as much as you can. Remove the stems and slice the peppers open to remove the seeds, unless you want the salsa very spicy.
- Chop the roasted peppers and add them to a food processor along with all of the other ingredients. Pulse it until it’s you get the consistency you like – some people like a smooth salsa and others like it chunky. I like mine a little in between. Give it a taste and season it with more salt, if needed. Transfer the salsa to a bowl, cover it, and let it sit in the fridge for at least a few hours.
- Slice the tomatillos into quarters. Remove the stem and seeds from the peppers and roughly chop them. Roughly chop the garlic.
- Heat one tablespoon of olive oil in a 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 and process until it reaches your desired consistency. Give it a taste and add salt to your liking. Store in the refridgerator for a few hours before serving.
The nutrition estimate does not include the olive oil for the stovetop method.
- Serving Size: 1/6 of recipe
- Calories: 39
- Sugar: 4.5g
- Fat: 0.9g
- Carbohydrates: 7.9g
- Fiber: 2.5g
- Protein: 1.3g
Keywords: homemade salsa verde, grilled salsa verde