Salsa Verde

Mexican Salsa Verde
iodrakon / Getty Images Plus
  • 30 mins
  • Prep: 15 mins,
  • Cook: 15 mins
  • Yield: 3 Cups (Serves 4-6)
Ratings (16)

Green salsas are almost always more mild than red salsas. The main difference between regular salsa and salsa verde is that tomatillos are used instead of red tomatoes. Due to the tomatillos, salsa verde has a tangy, zesty flavor with the underlying tastes of hearty roasted green chiles and onions.

What You'll Need

  • 12-15 tomatillos, husks removed, quartered
  • 5 cloves of garlic
  • 1 medium white or yellow onion, skin removed, coarsely chopped
  • 1 bunch cilantro
  • 1 teaspoon salt
  • 1 teaspoon vegetable oil
  • 1 jalapeno, seeds removed
  • 3 large
  • green chiles, (such as Poblano, Ancho, Anaheim or Hatch) roasted and skins removed
  • 1 tablespoon lime juice

How to Make It

Add onions, jalepeno and tomatillos into a food processor and pulse 4-5 times. Add in remaining ingredients and pulse until desired consistency.

Salsa verde can be served immediately, but is better when it sits in the refrigerator overnight to let the flavors meld.

Nutritional Guidelines (per serving)
Calories 751
Total Fat 58 g
Saturated Fat 22 g
Unsaturated Fat 28 g
Cholesterol 132 mg
Sodium 1,872 mg
Carbohydrates 17 g
Dietary Fiber 2 g
Protein 38 g
(The nutrition information on our recipes is calculated using an ingredient database and should be considered an estimate. Individual results may vary.)