Description
Homemade salsa verde is easy to make and tastes much better than store-bought jars. Make your own green salsa with this easy recipe.
Ingredients
Units
Scale
- 1 pound fresh tomatillos, husks removed
- 1 serrano pepper, stem removed
- 2 cloves garlic, peeled and minced
- 1/2 cup fresh cilantro leaves
- 1/3 cup diced white onion
- 1 tablespoon lime juice (juice of 1 lime)
- 1 teaspoon Kosher salt, or more to taste
- 1/4 tsp ground cumin
Instructions
- Preheat oven to 425°F. Line a baking sheet with foil and set aside.
- Rinse and dry tomatillos. Once the tomatillos are dry, spread them evenly on a baking sheet with the serrano pepper.
- Roast the tomatillos and serrano pepper in the oven for 17 minutes. Tomatillos are done when they start to brown on top.
- Remove the tomatillos from the oven and transfer tomatillos and serrano pepper into a blender (affiliate link) or food processor. Â
- Add the cilantro, onion, garlic, lime juice, cumin, and salt to the blender (affiliate link) or food processor and pulse them until it is well blended and the consistency you desire.Â
- Taste your salsa and add extra salt and cilantro if needed.
Notes
If you would like more heat, add more serranos or jalapeños. If you would like less heat, deseed the peppers before blending.
Keep refrigerated for up to 5 days.Â
- Prep Time: 5 minutes
- Cook Time: 17 minutes
- Category: appetizer
- Method: roasting
- Cuisine: Mexican
Nutrition
- Serving Size: 4 ounces
- Calories: 32
- Sugar: 3.4 g
- Sodium: 312.8 mg
- Fat: 0.8 g
- Carbohydrates: 6.3 g
- Fiber: 1.7 g
- Protein: 1 g
- Cholesterol: 0 mg