Salsa Verde

By
Chelsie Kenyon
Chelsie Kenyon
Chelsie Kenyon, author of "Knack Mexican Cooking," is a former freelance writer and recipe developer with more than 10 years' experience in Mexican cuisine.
Learn about The Spruce Eats' Editorial Process
Updated on 12/8/21
Salsa Verde

The Spruce / Tara Omidvar

Prep: 15 mins
Cook: 15 mins
Total: 30 mins
Servings: 4 to 6 servings
Yield: 3 cups
Nutrition Facts (per serving)
54 Calories
2g Fat
10g Carbs
2g Protein
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Nutrition Facts
Servings: 4 to 6
Amount per serving
Calories 54
% Daily Value*
Total Fat 2g 2%
Saturated Fat 0g 1%
Cholesterol 0mg 0%
Sodium 215mg 9%
Total Carbohydrate 10g 4%
Dietary Fiber 3g 9%
Total Sugars 5g
Protein 2g
Vitamin C 35mg 173%
Calcium 26mg 2%
Iron 1mg 5%
Potassium 346mg 7%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

White red salsas are typically based on tomatoes or dried chiles, salsa verde, or green salsa, uses tomatillos and green-hued fresh chiles. Most recipes use grilled or roasted tomatoes, rendering a deep, almost smoky flavor that mellows the tartness. For this recipe, we leave the tomatillos raw for a brighter, tangier flavor and slightly chunkier texture; the roasted green chiles and onions add a milder, caramelized layer.

Ingredients

  • 3 large green chiles, such as poblano, ancho, Anaheim, or Hatch

  • 1 medium yellow onion, or white onion, coarsely chopped

  • 1 jalapeño pepper, seeds removed

  • 12 to 15 medium tomatillos, husks removed, quartered

  • 5 cloves garlic

  • 1 bunch fresh cilantro

  • 1 teaspoon kosher salt

  • 1 teaspoon vegetable oil

  • 1 tablespoon lime juice

Steps to Make It

  1. Gather the ingredients.

    Ingredients for salsa verde

    The Spruce / Tara Omidvar

  2. Roast green chiles either in a broiler or over an open flame for about 10 minutes.

    Roasted green chilies on aluminum foil

    The Spruce / Tara Omidvar

  3. Remove chiles from heat source and place into a bowl. Cover bowl with plastic wrap to help capture steam and let sit for 10 minutes. This will make peeling them much easier.

    chilis in a bowl covered with plastic wrap

    The Spruce / Tara Omidvar

  4. When chiles have cooled off enough to be able to handle, use a piece of paper towel to gently scrape off charred skin.

    Chilies in bowl, chilie skin removed

    The Spruce / Tara Omidvar

  5. Add onions, jalapeño, and tomatillos into a food processor and pulse 4 to 5 times.

    onions and jalapenos in a food processor

    The Spruce / Tara Omidvar

  6. Add roasted chiles, garlic, cilantro, salt, oil, and lime juice and pulse until desired consistency.

    Salsa Verde ingredients in a food processor

    The Spruce / Tara Omidvar

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

    Salsa Verde in a bowl

    The Spruce / Tara Omidvar

Glass Bakeware Warning

Do not use glass bakeware when broiling or when a recipe calls to add liquid to a hot pan, as glass may explode. Even if it states oven-safe or heat-resistant, tempered glass products can, and do, break occasionally.