Broiling the tomatillos gives this salsa a subtly smoky taste. If you are sensitive to spicy food, remove the seeds from the peppers. This salsa is perfect as both a dip for taco chips and to top enchiladas suizas.

Recipe Summary

prep:
20 mins
cook:
5 mins
total:
25 mins
Servings:
8
Yield:
8 servings
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven's broiler and set the oven rack about 6 inches from the heat source. Place tomatillos cut side down on a baking sheet.

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  • Broil in preheated oven until slightly charred, about 5 minutes.

  • Transfer tomatillos to a food processor with cilantro, onion, jalapeno pepper, serrano pepper, lime juice, and sugar; pulse until well mixed.

Nutrition Facts

32 calories; protein 1g 2% DV; carbohydrates 6.2g 2% DV; fat 0.9g 1% DV; cholesterol 0mg; sodium 2.6mg. Full Nutrition
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Reviews (32)

Read More Reviews

Most helpful positive review

Rating: 5 stars
06/10/2012
This is the recipe I use for my Salsa Verde!! Only thing I do different roast everything & I also add a few garlic heads, too!! The best salsa!! IThe sugar helps with the acidity. Freezes well, too~~My 15 yr old son will eat this straight out of the bowl. Read More
(36)
45 Ratings
  • 5 star values: 36
  • 4 star values: 8
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
06/10/2012
This is the recipe I use for my Salsa Verde!! Only thing I do different roast everything & I also add a few garlic heads, too!! The best salsa!! IThe sugar helps with the acidity. Freezes well, too~~My 15 yr old son will eat this straight out of the bowl. Read More
(36)
Rating: 5 stars
06/30/2013
This is a very good recipe. Its easy to follow and easy to make. Now I do roast all my peppers and a glove of garlic on top of the suggested recipe. Remember when you are roasting: to take the pepper out of the oven then choke it in a Ziplock baggie. Do that for a min or two then you can literally scrape out any seeds and the charred outside. You should scrape the outside because that burnt area is very bitter. I combine this recipe with a personal recipe for salsa. Read More
(23)
Rating: 5 stars
07/01/2012
Very easy and of so good! This is great on nachos or enchiladas or just with some good tortilla chips. Thanks - this recipe is a keeper. I made this for Faceless Frenzy July 2012 - so glad I did thanks! Read More
(9)
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Rating: 5 stars
12/15/2012
This is the first time I've made salsa Verdi. This recipe is wonderful and easy! Never buy store bought again! Read More
(5)
Rating: 4 stars
09/16/2013
Pretty good but recommend roasting everything and then puree with a diced avocado the avocado is the key. Killer on everything but especially good on pork carnitas! Read More
(3)
Rating: 5 stars
02/04/2015
First time working with tomatillos. I understood the directions to husk them but skipped the peeling as it seemed futile. Otherwise followed directions and ingredient list. Husband loved it and wants to hang on to this recipe. Throwing everything into the food processor made it so easy. Recommend. Read More
(2)
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Rating: 4 stars
11/11/2014
This salsa is tasty but a little too spicy for me even though I didn't use the Serrano pepper and used 2 jalapenos from some that I had canned. I also like my salsa a little thicker. Next time I will probably only use one pepper and maybe only the juice from a smaller lime or just half of a large one so it's not so liquidity. It's worth the try if you're looking for a tasty Verde salsa. Read More
(2)
Rating: 5 stars
08/06/2015
Best salsa verde I've ever made! Got A LOT of compliments. Read More
(2)
Rating: 5 stars
08/06/2014
I also roast everything except for the cilantro along with 5-6 cloves of garlic. I've never added the sugar and haven't noticed it missing. Tastes great on anything! Read More
(1)
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