Fresh Salsa Verde has a way of turning any ordinary dish into something unforgettable. Whether you're dipping tortilla chips, topping tacos, or layering it into enchiladas, this vibrant, zesty sauce instantly upgrades your meal.
The best part? This homemade salsa verde is surprisingly quick and easy to make—even with the added step of roasting the ingredients. Roasting the tomatillos, onions, and peppers intensifies their flavor, giving the salsa a smoky depth that truly makes it pop.
From appetizer spreads to main dishes, this roasted tomatillo salsa adds a bold, tangy kick wherever it goes. It’s perfect served warm or chilled and keeps beautifully in the fridge for a few days—if it lasts that long!
Try it out and drop a comment to let me know how you enjoyed it—your tacos (and taste buds) will thank you.
This salss is amazing YEAR round! Take it to gatherings or just make up a quick batch to have at home.
This recipe is PERFECTION with my Chicken Tacos with Fresh Salsa Verde!
Ingredients
- tomatillos
- Anaheim Peppers
- yellow onion
- garlic cloves
- cilantro
- water
- lime
- cumin
- chili powder
- granulated garlic
- sea salt
- pepper
- olive oil
See exact quantities in recipe card below!
Instructions
This recipe comes together very quickly...you will be pleasantly surprised.
- Step 1: Pan sear the tomatillos, peppers and onions until charred and fragrant
- Step 2: So simple...just blend the charred veggies and remaining ingredients except the lime juice
- Step 3: Add the lime juice and then taste for any needed changes
- Step 4: Serve!
Hint: Do not add all of the water...start with more than half then add more if needed. This way you control the thickness of the salsa.
Substitutions
- Peppers - poblano and jalapeño are both wonderful to try
- Chili Powder - to keep it extra mild this can be eliminated
Equipment
Quality kitchen tools make cooking SO much MORE enjoyable! Here is a link to SOME of my favorite purchases through the years.
Using a good cast iron skillet is essential for roasting the veggies. It makes such a difference! Then use it to pan fry some tacos!
Storage
Store in an airtight container in the fridge for 5-7 days! It is even better the next day. So make it a day ahead for a party and save yourself some time!
Top Tip
Stay close with charring your veggies, turn them constantly.
Pair With
These Tacos are a MUST with fresh salsa verde! Get the recipe HERE!
Recipes to Try Soon
Looking for more recipes? Try these:
Fresh Salsa Verde
Ingredients
- 5 tomatillos sticky skins removed
- 2 Anaheim Peppers
- ½ yellow onion
- 2 garlic cloves peeled
- ½ bunch cilantro
- ¼ cup water
- 1 lime
- ¼ teaspoon cumin
- ⅛-¼ tsp chili powder
- ⅛ tsp granulated garlic
- ¼ teaspoon sea salt
- ⅛ tsp pepper
- olive oil
Instructions
- Cut Anaheim and onion into chunks. Heat cast iron skillet over high heat. Add about ½ to 1 Tablespoon olive oil. Add tomatillos, Anaheim, and onion and roast until charred and onions are crunch tender. Add to blender along with rest of ingredients, except lime juice and only ½ of the water. Blend until smooth, adding lime juice at end and more water as needed. Taste and adjust seasonings.
Comments
No Comments