No-Fail Salsa Verde 💚🌶Restaurant Flavor at Home 🌮🌯🫔

This fast & fresh salsa verde recipe is so simple, you’ll want to make this over & over. Whether you're meal prepping or spicing up a weeknight dinner, this green salsa brings bold taste with zero hassle!


Salsa Verde

1 lb. Tomatillos (about 8), husked & rinsed
2 Jalapeno Peppers, stems removed
2 Serrano Peppers, stems removed
2 cloves Garlic
Juice of 1 Lime
1/2-1 bunch Cilantro, chopped
½ small White or Yellow Onion, small dice/chop
½ teaspoon ground Cumin
¾ - 1 teaspoon Salt (or to taste)

Heat up a frying/saute pan on medium. When hot, place the tomatillos & peppers in the dray pan (no oil) & let the tomatillos & peppers get some char on as many sides as you can turning occasionally. After about 4-5 minutes add in the garlic & let it get some color – about 1 minute. Remove the tomatillos, peppers & garlic and place in bowl & let cool off a little.
Set up your blender & add in the tomatillos, garlic and peppers plus any liquid that may have collected in the bowl.
Add in ¾ teaspoons Salt plus ½ teaspoon ground Cumin & blend for about 20 seconds. Taste and add more salt &/or cumin to taste. Add in juice of ½ a lime. Blend again & taste. Add more lime juice if necessary (I typically use 1 lime).
Place contents in bowl. If it’s still warm, let it cool for 5 minutes or so before the next step. Add cilantro & onion. Stir to combine.
Cover & refrigerate for at least 30 minutes (so flavors have a chance to marry) before eating.

Yields approximately 2-3 cups. Leftovers can be frozen up to 2 months & can be used in things like Chile Verde, Chilaquiles etc.

*Heat level Medium-Hot
**For milder salsa, you can remove the seeds first before using &/or use fewer peppers






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