Print

Salsa Verde

a spoonful of salsa verde.

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 1 review

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. 

  • Author: April Anderson
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Total Time: 20 minutes
  • Yield: approximately 2 cups
  • Category: Sauces
  • Method: Stove
  • Cuisine: Mexican

Ingredients

Scale
  • 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

  1. 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.
  2. 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

Do you love this recipe? Don't forget to leave a comment and your recipe star rating!