Homemade Salsa Verde Recipe

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Katherine Published: November 20, 2020 Modified: June 1, 2021

How To Make Homemade Salsa Verde

Make this iconic salsa verde dip for your next taco meal! This Mexican dip is tangy, spicy, and perfect on just about any savory dish.

Preparation: 10 minutes
Cooking: 10 minutes
Total: 20 minutes



  • lbstomatillosabout 12 medium, husked and rinsed
  • 2medium jalapeños
  • ½cupwhite onionchopped, about ½ medium onion
  • ¼cupfresh cilantro leavespacked
  • 2tbsplime juice1 to 2 medium limes, juiced, to taste
  • 1tspsaltto taste
  • 2avocadosdiced, optional


  1. Preheat the broiler with a rack about 4 inches below the heat source.

  2. Place the tomatillos and jalapeños on a rimmed baking sheet, then broil for 5 minutes until they have blackened spots.

  3. Remove the baking sheet from the oven.

  4. Carefully flip over the tomatillos and jalapeños with tongs, then broil for 4 to 6 more minutes, until the tomatillos are splotchy-black and blistered.

  5. In a food processor or blender, combine the chopped onion, cilantro, lime juice and ½ teaspoon salt.

  6. Carefully transfer the hot tomatillos and jalapeños with any juices into the food processor or blender.

  7. Pulse until the mixture is mostly smooth and no large chunks of tomatillo remain, scraping down the sides as necessary.

  8. Season to taste with additional lime juice and salt, if desired.

  9. Let the salsa cool down.

  10. Blend in 1 to 2 diced avocados.

  11. Serve over tacos, and enjoy!

Recipe Notes


The salsa will be thinner at first, but will thicken up after a few hours in the refrigerator, due to the naturally occurring pectin in the tomatillos.



  • Calories: 363.87kcal
  • Fat: 26.44g
  • Saturated Fat: 3.82g
  • Monounsaturated Fat: 16.19g
  • Polyunsaturated Fat: 4.08g
  • Carbohydrates: 34.42g
  • Fiber: 16.90g
  • Sugar: 13.80g
  • Protein: 6.37g
  • Sodium: 946.77mg
  • Calcium: 50.42mg
  • Potassium: 1606.69mg
  • Iron: 2.71mg
  • Vitamin A: 39.27µg
  • Vitamin C: 67.70mg
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