Salsa Verde

Salsa verde is Mexico's bright green powerhouse — tart tomatillos charred until sweet, blended with roasted jalapeños, onion, garlic, and cilantro. It is zesty, smoky, and endlessly versatile: spoon it over tacos, enchiladas, and eggs, or serve it with warm chips. Once you taste homemade, the jarred stuff is finished.

Prep time

10 mins

Cook time

15 mins

Total time

25 mins

Servings

8 servings

Calories

35

Ingredients

• 1 1/2 lbs (680 g) tomatillos, husks removed and rinsed
• 2 jalapeños (or serranos for more heat)
• 1/2 white onion, quartered
• 3 garlic cloves, unpeeled
• 1 cup fresh cilantro leaves and tender stems
• 2 tablespoons fresh lime juice
• 1 teaspoon salt
• 1/2 teaspoon ground cumin
• 2 tablespoons olive oil
• 1/4 cup water, as needed

Instructions

1. Heat a grill or broiler to high. Toss the tomatillos, jalapeños, onion, and unpeeled garlic with the olive oil.
2. Char everything, turning occasionally, for 10 to 15 minutes until blackened in spots and the tomatillos soften and collapse slightly.
3. Let cool 5 minutes, then peel the garlic and stem the jalapeños (keep the seeds for heat, discard for mild).
4. Blend the charred vegetables with the cilantro, lime juice, salt, and cumin until mostly smooth with a little texture.
5. Thin with water, a spoonful at a time, until it coats a spoon but still pours.
6. Taste and adjust — more salt for depth, more lime for brightness.
7. Serve warm or at room temperature with tortilla chips, or chill for tacos and enchiladas.

Pro tips

• Do not skip the char — blackened spots are what turn tomatillos from sour to smoky-sweet.
• Rinse the sticky film off tomatillos before charring so they caramelize properly.
• Blend with texture in mind: a little chunky beats baby-food smooth.
• Let it rest 15 minutes after blending — the flavors settle and brighten.

Frequently asked questions