You Only Need 5 Ingredients To Make This Tangy Salsa Verde

August 11, 2021

Only 5 ingredients needed to make this tasty green salsa. It’s the perfect condiment for all your favorite Mexican foods. Actually it tastes fantastic on just about EVERYTHING!

No need to purchase pre-made salsa at the market. Just take a close look at the list of ingredients on those jars. You don’t need any of those additives and chemicals, yuck! It takes only 5 ingredients to make this flavor packed homemade Salsa Verde. It’s a great appetizer when served with tortilla chips or use it to top all of your favorite Mexican dishes for a tangy zip of flavor.

If you have a hankering for a more traditional restaurant style red salsa, give this recipe for the World’s Best Salsa a try. A big thank you to Mama Rita for sharing her recipe with me! It has become one of the most popular recipes on Nature Way, and for good reason…it’s addictively delicious, plus it’s so very easy to make.

When you get a hankering for a tangy green salsa then this is the one you will be making over and over! And it’s so easy to make! The oven and food processor do all the hard work for you.

Start by preheating oven to 400°F.

Peel tomatillos and discard their papery skins. 

The papery skins come off easily.

Cut tomatillos in half.

Tomatillos look like green tomatoes, but they taste very, very different. They are tart and tangy.

Cut jalapeño peppers in half, discard stems.

Remove seeds if you want a mild salsa.

Place jalapeño peppers and tomatillos, cut side down (skin side up) on a baking pan.

Place garlic cloves on the baking pan with the tomatillos and jalapeño peppers.

Bake for 30-45 minutes until the skins of the tomatillos and Jalapeños start to blacken and char. 

Don’t skip this step! Roasting the veggies produces another level of flavor. It mellows out the tartness of the tomatillos, reduces the heat of the jalapeños and mellows out the sharpness of the garlic.

TIP: Keep an eye on the garlic cloves. Once they feel soft, pull them from the oven after about 25-30 minutes. Remove skin and set aside while the tomatillos and jalapeños finish roasting in the oven.

Remove tomatillos and jalapeños from the oven. Transfer them, along with the peeled garlic cloves into the bowl of a food processor. Be sure to add all the accumulated juices in the pan as well.

Add the lime juice and salt.

Pulse until mixture is pureed and smooth. Transfer to an airtight container and refrigerate until ready to use. Salsa Verde will keep in the fridge for up to 1 week. It never lasts that long for us!

Drizzle this nectar from the Gods over all your favorite Mexican foods, nachos, tacos, burritos, enchiladas…

So simple to make and so tasty to eat. Give this recipe a try, I bet you will be slurping it up with loads of crunchy tortilla chips. Just be sure to leave enough room in your belly for dinner!!!

Salsa Verde

Barbara
Only 5 ingredients are needed to make this mild flavorful green salsa that's equally delicious with tortilla chips as it is served alongside your favorite Mexican dishes.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Course Appetizer, Condiment
Cuisine Mexican, Tex-Mex
Servings 2 cups

Equipment

  • food processor or blender

Ingredients
  

  • 8 large tomatillos
  • 4 Jalapeño peppers
  • 2 cloves garlic
  • 2 limes, juiced
  • 1 tsp kosher salt

Instructions
 

  • Preheat oven to 400°F.
  • Peel tomatillos and discard papery skins.
  • Cut tomatillos in half and place them cut side down on a large baking pan.
  • Cut jalapeño peppers in half, discard stems.
  • Place jalapeño peppers skin side up on baking pan.
  • Remove papery skin from garlic cloves.
  • Place whole garlic cloves on the baking pan with the tomatillos and jalapeño peppers.
  • Bake for 30-45 minutes until the skins of the tomatillos and Jalapeños start to blacken and char.
  • Remove from oven and place roasted tomatillos, peppers and garlic cloves in the bowl of a food processor. Be sure to add all the accumulated juices in the pan as well.
  • Add lime juice and salt and pulse until mixture is pureed and smooth.
  • Transfer to an airtight container and refrigerate until ready to use.
  • Salsa Verde will keep in the fridge for up to 1 week.
Keyword cilantro, condiment, Jalapeño

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