his easy Salsa Verde gets its bright, fresh flavor from roasted tomatillos, peppers, garlic, onion, and fresh cilantro. Broiling the tomatillos, peppers, and garlic gives the salsa a delicious smoky, slightly charred flavor while keeping the preparation quick and simple.

The heat is easy to adjust by choosing jalapeños or serrano peppers and changing the number of peppers used. Serve it with tortilla chips, tacos, enchiladas, grilled meats, or use it as a flavorful ingredient in other recipes.

This recipe makes about 2½ cups of salsa verde and comes together in less than 20 minutes.

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Salsa Verde

Course: This-That

Cuisine: Tex-Mex

Prep Time: 5

Cook Time: 13

Total Time: 18

Servings:

Calories: 25.3kcal

This easy Salsa Verde combines roasted tomatillos, peppers, garlic, onion, and fresh cilantro for a bright, flavorful Tex-Mex sauce. Adjust the peppers to make it as mild or spicy as you like. As written, this yields about 2 1/2 cups

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Equipment

Blender or Food Processor

Ingredients

10 tomatillos husks removed
1 to 2 serrano or jalapeno peppers stemmed, halved and seeds removed for a milder salsa (see spice level notes below)
4 garlic cloves unpeeled
½ medium onion diced
⅓ cup roughly chopped cilantro leaves
1 teaspoon kosher salt

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Instructions

Char in the oven. Turn the top broiler on in the oven and set a rack about 4 inches below the broiler. Place the tomatillos, peppers, and garlic on a baking sheet and broil for 5 minutes, then flip everything and broil 4 to 5 minutes more, until slightly charred and blistered. Let cool to the touch.
Pulse together. Transfer the tomatillos and peppers (see note below on heat level) to a food processor or high-powered blender. Peel the garlic and add that, along with the onion, cilantro, and salt. Pulse a few times, until your desired texture is reached.
Pour the salsa verde into a serving bowl and enjoy!

Notes

The peppers you choose and the quantity you use will determine the heat level. Serrano peppers are generally hotter than jalapeños. For a milder salsa, use jalapeños and/or use only one pepper. Removing the seeds and membranes will also reduce some of the heat.

Tomatillos are not green tomatoes. Although they are related, tomatillos have a distinctly different flavor and are the traditional ingredient used to make salsa verde.

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Nutrition Disclaimer

Art of Cooking Recipes (Paulson Pursuits} is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories can vary quite a bit depending on which brands were used.