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Bright, zesty, and just the right amount of kick – this easy homemade Salsa Verde comes together in minutes. Say goodbye to bland and hello to green gold. This recipe is inspired by a 20-year obsession with the perfect green sauce, discovered at a Mexican restaurant. Made with roasted tomatillos, jalapeño, fresh cilantro, lime, and a surprising umami boost from chicken bouillon paste, this Salsa Verde is a flavor-packed condiment that elevates everything from tacos...
Chefadora AI has the answer - timers, swaps, step-by-step help.
Preheat the oven broiler.
Remove the husks from the tomatillos, rinse, and pat dry. Rinse the jalapeño and halve it vertically. Remove seeds and ribs if you want to avoid heat.
Line a sheet pan with parchment paper. Add the tomatillos and jalapeño. Optionally, add the onion to the sheet pan if you prefer a sweeter flavor, otherwise leave it raw.
Roast the tomatillos and jalapeño in the oven for 5 to 7 minutes, until the skins are slightly charred.
Remove the roasted ingredients from the oven. Place the tomatillos, onion, jalapeño, cilantro, lime juice, bouillon, and salt in a food processor or blender.
Pulse the mixture until thoroughly combined but still slightly textured. Avoid over-blending into a puree unless preferred.
Taste the salsa and adjust the seasoning as needed. Add a pinch of sugar if too tart, a splash of water if too thick, or more salt or lime juice if needed.
Serve immediately or chill in the refrigerator to let the flavors meld together.
If your lime feels dry, microwave it for 10 seconds and roll it on the counter to extract more juice.
For a creamier version, add avocado before blending.
Roasting the onion before blending can add a sweeter depth to the salsa.
If you prefer more heat, use serrano peppers instead of jalapeño.
Store the salsa in the fridge for a few hours to let the flavors meld for an even better taste.
Can I make this Salsa Verde vegetarian?
Yes, you can use a roasted vegetable bouillon paste instead of chicken bouillon to make it vegetarian.
How long does Salsa Verde last in the fridge?
It can last up to a week in an airtight container in the refrigerator.
Can I freeze Salsa Verde?
Yes, you can freeze it in an airtight container or freezer bag for up to 3 months. Thaw in the fridge before using.
What can I use instead of lime juice?
You can substitute lime juice with lemon juice, though it will slightly alter the flavor.
Can I make this less spicy?
Yes, remove the seeds and ribs from the jalapeño or use a milder pepper.
A Southern Belle Who's Thinking About What's For Dinner While Eating Lunch
