Salsa Verde (Green Salsa) Recipe

Salsa Verde (Green Salsa) Recipe

How To Make Salsa Verde (Green Salsa) Recipe

A perfect topping to your Mexican staples. This salsa verde recipe has a balance of sweetness from sugar and spiciness from tomatillos and jalapeno.

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



  • lbstomatillos,husked
  • 1jalapeno,stem removed before or after roasting
  • cupyellow onion,chopped, rinsed under water to remove harsh bite
  • ¼cupcilantro,chopped
  • 1garlic clove,minced
  • ½tspsalt,or to taste
  • ½-1tspsugar,to taste
  • 1tbspfresh lime juice
  • 3tbspwater,then more as desired


  1. Move oven rack about 4-inch below broiler element, preheat broiler to high heat.

  2. Place tomatillos and jalapeno on a baking sheet then place in oven and roast for about 4 to 5 minutes until charred on top.

  3. Rotate veggies to opposite side and roast until charred on opposite side for about 3 to 5 minutes longer. 

  4. Slice pepper then add it to a food processor along with onion, cilantro, garlic, salt, sugar, lime juice, water, and tomatillos (and any juices on the pan). 

  5. Pulse several times to a coarse puree. Stir in more water to thin if desired. Chill through in the refrigerator in an airtight container.


  • Calories: 55.82kcal
  • Fat: 1.00g
  • Saturated Fat: 0.14g
  • Monounsaturated Fat: 0.15g
  • Polyunsaturated Fat: 0.40g
  • Carbohydrates: 11.94g
  • Fiber: 2.20g
  • Sugar: 8.81g
  • Protein: 1.18g
  • Sodium: 196.30mg
  • Calcium: 13.08mg
  • Potassium: 293.60mg
  • Iron: 0.66mg
  • Vitamin A: 9.23µg
  • Vitamin C: 16.25mg
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