Fresh Salsa Verde
Salsa is one of the easiest things you can make at home, and this Fresh Salsa Verde from scratch is so fresh and so delicious, you’ll never want to buy it in a jar again!
Here’s a quickie for ya, friends. And by quickie, I mean this Fresh Salsa Verde from scratch is exactly that, quick, easy, and sooo fresh! A green salsa made of fresh, roasted tomatillos and peppers, this salsa is one that you can whip up quickly and the result is so much better than store-bought!
The ingredients:
- Fresh Tomatillos – Tomatillos, also called husk tomatoes, look like little green tomatoes wrapped in a husk. They are bright, acidic, and have a pretty high water content, which makes them perfect for a salsa verde!
- Fresh Anaheim Chili Peppers – These mild chili peppers are slightly sweet and tangy and have a hint of a smokey flavor.
- Fresh Jalapeno – Here’s where the touch of heat comes in!
- Fresh Shallots and Garlic – While some green salsas may call for onions, we prefer the more delicate flavor from shallots.
- Fresh Cilantro – Key to adding an herbal touch! Cilantro not your thing? You could substitute fresh parsley, too!
- Salt – Just a touch!
It doesn’t get much fresher than this!
Step-by-Step Instructions
Roast the Veggies
While not absolutely required for a tasty Fresh Salsa Verde, roasting the peppers, shallots, tomatillos, and garlic in just a spritz of oil enhances and elevates their flavor in the salsa.
Blend!
Then it’s just a matter of throwing it all in either your trusty food processor or blender and blending until you have a smooth (or chunky if that’s what you want!) salsa verde!
I wish you all had smell-o-vision. It’s vibrant and clean and just screams, “Bring me some chips and a Margarita!”
What to Serve with Salsa Verde
Chips – Like our homemade Corn Tortilla Chips or Flour Tortilla Chips.
Pork Verde! – Super easy thanks to your trusty Crock Pot!
While you’re at it, try out our Fresh Easy Pico de Gallo From Scratch, Fresh Spinach Guacamole, and our favorite, go-to side dish for any Mexican-themed meal, our Mexican Street Corn Salad or our Mexican Street Corn Chicken Tacos!
Salsa from a jar? Pshh. This Fresh Salsa Verde will send you to the produce section to buy tomatillos instead of that center aisle with the jarred salsa. The flavor and freshness just cannot be beaten!
Tips
This salsa is mild because we remove all of the seeds from the jalapeno. To kick up the heat, keep in a few of the jalapeno seeds.
The skin of Anaheim peppers is tough. By roasting them, it’ll allow you to peel the skin off.
Do you prefer a more chunky salsa verde? No problem! Just pulse in the food processor or blender until you have your desired consistency.
Keep those tomatillos whole because otherwise it will release the juices inside and
Enjoy! As always, if you make this recipe or any of my others, I love to hear what you think! Leave a comment below, email me, or you can find me on Facebook, Instagram, and Pinterest!
If you want to see more, be sure to sign up for my 5 Easy Ways to Start Cooking From Scratch!
Enjoy! As always, if you make this recipe or any of my others, I love to hear what you think! Leave a comment below, email me, or you can find me on Facebook, Instagram, and Pinterest!
If you want to see more, be sure to sign up for my 5 Easy Ways to Start Cooking From Scratch!
Equipment
Ingredients
- 8 tomatillos husked left whole
- 1 large shallot peeled and halved
- 3 cloves garlic peeled
- 2 anaheim peppers halved and deseeded
- 1 jalapeno halved and (most of) the seeds cleaned
- 1 bunch fresh cilantro stems removed
- 1/2 tsp salt to taste
Instructions
- Prep: Preheat oven to 400℉ and line a baking tray with foil.
- Roast: On the tray, place the whole tomatillos, halved and deseeded anaheims, deseeded half of the jalapeno, shallots, and garlic. Roast on the middle rack for 20 minutes.
- Cool: Remove from the oven and let cool for a few minutes until the anaheims are cool enough to the touch to gently peel off the skins that should have separated a little after the roasting.
- Blend: Once skins are removed, add everything to the bowl of a food processor and add cleaned cilantro, salt, and blend until smooth – or to the consistency desired.
- Enjoy!
Love all those fresh ingredients you used!! Must be so delicious! Beautiful pictures!
Thanks so much, Neli!
Mmm so fresh and so easy! My favorite kind of recipe 🙂 I love tomatillos and need to use them more often!
Agreed! I need them in my life much more, too!
Yum! I am going to see if I can make this for my tacos tonight! Wish me luck!
Oh yay! I hope you do!
Yum, I will have to give this one a try. Tomatillos are on my list of things to try cooking with this year, and this sounds like a great way to get started!
Oh I hope you do! They are SO fresh and amazing! 🙂
I love salsa verde, but have never made it at home, this looks so fresh and delicious, I will have to try it soon!
Oh I hope you do! It’s amazingly fresh!
Homemade is so much better. I haven’t made salsa verde in quite a while and you’ve inspired me to make it very soon!!
Isn’t it?! Yay!
I haven’t made fresh salsa verde in awhile. I’m looking forward to making some soon.
Yay fresh salsa! I hope you do!
I love tomatillos and the beautiful green color your salsa has. I need to make this more often .Thanks for the reminder.
We love the freshness, ease, and health of this wonderful green salsa. We’re especially intrigued by the tomatillos – a veggie we have yet to use. Thanks so much for the beautiful recipe.