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Cooks With Cocktails / Cook / Appetizers / Authentic Salsa Verde Recipe ~ Just Like in Mexico

Authentic Salsa Verde Recipe ~ Just Like in Mexico

LAST UPDATED: February 13, 2019 ~ FIRST PUBLISHED: April 21, 2018 ~ By Julie & Debbie

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This authentic salsa verde is way better than store bought tomatillo salsa.  It’s so easy and quick to make and very versatile.  It tastes just like the salsa verde you get in Mexico!  Serve it with tacos, enchiladas, quesadillas, spooned over huevos rancheros, or anything else you want to taste great. 

authentic salsa verde in a mason jar

The stars of this athentic salsa verde are tomatillos.  They are a little green fruit that resembles a tomato, but they have a thin husk that surrounds them that you have to pull off before you eat them.  They have kind of a citrus flavor to them that’s really interesting and we love them roasted in this salsa verde.

We have tried many salsa verde recipes as well as many bought in the store.  The store bought ones don’t even hold a candle to homemade salsa verde.  With tomatillos readily available in most grocery stores, there’s no reason not to make your own.  Especially when its so quick and easy.

tomatillos

what ingredients are in salsa verde?

  • tomatillos (as mentioned above)
  • garlic
  • onion
  • jalapeno and/or other spicy peppers if desired
  • cilantro
  • lime juice
  • salt and pepper

You don’t have to roast your ingredients for salsa verde.  In other recipes that I have seen, the tomatillos get boiled in water for a short time before getting mixed with the rest of the veggies,  However, roasting any vegetables brings out the natural sweetness and it makes this salsa verde taste amazing!   It also makes it easy.

how do you make salsa verde?

Its very easy…  Wash and cut your veggies into chunks.  Lay them out on a roasting tray.  Drizzle with olive oil and a good pinch of salt and mix that around so all the veggies are covered.

salsa verde ingredients on a tray ready to roast

Roast them for 20 min at 450 degrees or until they are all nice and caramelized.

roasted salsa verde ingredients

Get all the veggies and the pan juices into a blender.  Add lime juice and cilantro and blend it all up.

salsa verde ingredients in a blender

Add some more salt to taste.  And that’s it!

It will store in your fridge well for at least 2 weeks or so, maybe longer, but I doubt it will last that long before getting gobbled up.

This roasted salsa verde is really delicious with our pulled pork tacos where we mix it with sour cream for a creamy salsa verde.  It’s also so good on these shredded beef tacos!  Or pretty much any taco for that matter!

pouring authentic salsa verde out of the blender into a mason jar

essential tools to make this authentic salsa verde:

  • a blender – I have a blendtec, Debbie has a vitamix.  We both love them and use them all the time.  Totally worth the investment!
  • food processor – you can also use a food processor to blend this salsa up.  This is the one that we both have.
  • baking trays – these ones are sturdy and versatile!
  • weck jars – for storing your salsa in a pretty jar!

Authentic Salsa Verde

This authentic salsa verde is way better than store bought tomatillo salsa.  It's so easy to make and very versatile.  It tastes just like the salsa verde you get in Mexico!  Serve it with tacos, enchiladas, quesadillas, spooned over huevos rancheros, or anything else you want to taste great. 
5 from 4 votes
Print Pin Rate
Course: Condiment
Cuisine: Mexican
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Servings: 3 cups
Calories: 183kcal
Author: Julie & Debbie

Ingredients

  • 12 tomatillos peeled and cut in half
  • 1 large onion cut into quarters
  • 6 cloves garlic peeled
  • 2 jalepenos cut in half and seeds removed (or leave them in for more heat)
  • 1 aneheim pepper cut in half
  • 2 tbsp olive oil to fully coat the veggies
  • 1 tbsp salt
  • 2 limes
  • 1 bunch cilantro
  • more salt to taste

Instructions

  • Preheat your oven to 450 degrees.  Wash and cut all veggies.  Lay them on a baking tray and drizzle with olive oil and sprinkle with the salt.  Roast the veggies for 20 mins or until they are browned.  
  • Add the roasted veggies to a blender then add the cilantro and lime juice.  Blend to your desired level of chunkiness.  Give it a taste and add salt as needed.  
  • Pour into a mason jar or a weck jar for storing in the fridge.  

Nutrition

Serving: 1cup | Calories: 183kcal | Carbohydrates: 22g | Protein: 3g | Fat: 11g | Saturated Fat: 1g | Sodium: 2334mg | Potassium: 627mg | Fiber: 5g | Sugar: 10g | Vitamin A: 1700IU | Vitamin C: 96.9mg | Calcium: 47mg | Iron: 1.5mg

 

Debbie & Julie Signature
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Disclaimer: This post includes affiliate links, and I will earn a commission if you purchase through these links. Please note that I’ve linked to these products purely because I recommend them and they are from companies I trust. There is no additional cost to you.

Meet Julie and Debbie

Hi There! That's Julie there on the left and Debbie on the right, busy women who love to entertain with great food and cocktails.

Our goal is to encourage our readers to cook often, to feel empowered by recipes that work, and to entertain more with our no-stress approach to cooking and entertaining ~ because sharing food leads to sharing life, strengthening families and building friendships. Read More…

« Keto Tuna Melt Recipe on Tomato Halves ~ Low Carb Comfort Food
Dutch Oven Pulled Pork Tacos with Creamy Salsa Verde »

Comments

  1. Karly says

    April 22, 2018 at 4:31 pm

    I have never made this before but should. Sounds delicious!

    Reply
    • Julie & Debbie says

      April 25, 2018 at 6:12 am

      Its so good! So much better when you make it at home 😉

      Reply
  2. Heather says

    September 5, 2018 at 2:12 pm

    This recipe looks wonderful. Do you think I could can this recipe?

    Reply
    • Julie & Debbie says

      September 6, 2018 at 6:53 am

      I really don’t see why not. Give it a shot and let us know.

      Reply
  3. Heather says

    September 5, 2018 at 4:40 pm

    This is soooo delicious! I didn’t have lime so I used my essential vitality oil from young living. AMAZING!
    Recipe is a keeper!

    Reply
    • Julie & Debbie says

      September 6, 2018 at 6:52 am

      Wonderful. I havent tried lime oil, but I have some so I will have to try that in a pinch!

      Reply
  4. Violet says

    February 3, 2022 at 12:55 pm

    Cooking in my household can be a challenge, as my daughter is on a low-FODMAP diet and cannot eat garlic or onion. Because you have added olive oil to your recipe for salsa verde, I can use an oil that is specially infused with garlic and is permitted on her diet. Omitting onion is not much of a flavor loss, but the lack of garlic makes a big difference. I made this sauce this morning and we have already had it on quesadillas. It is great! Thank you so much for this delicious addition to our recipe collection. I will be looking for more recipes and ideas on your website!

    Reply

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Welcome!

Hi There! That's Julie there on the left and Debbie on the right, busy women who love to entertain with great food and cocktails.

Our goal is to encourage our readers to cook often, to feel empowered by recipes that work, and to entertain more with our no-stress approach to cooking and entertaining ~ because sharing food leads to sharing life, strengthening families and building friendships. Read More…

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