This homemade salsa verde is made with roasted tomatillos and poblano peppers for a salsa that is easy, refreshing, and full of flavor.
Is there any better food than chips and salsa?
(The answer is NO in case you were curious.)
Chips and salsa truly have it all - the spicy, the salty, the crunchy. And with so many variations of chips and salsa, it never gets old. Now, I'm a red salsa kind of girl but the other day when shopping with my 3-year-old, I let him pick out of a few items. Since he "only likes tofu, tempeh, sweets, and candy" - direct quote, friends - I have to monitor him a little bit, obviously. However, when it came to salsa time, he was adamant about picking the green salsa, and appreciating that he had branched out from his four food groups (or is it 2), I let him.
What have I been missing out on all this time! People, that salsa verde was no joke. It was refreshing, salty, spicy, and good on everything. It was gone within days and I was stuck with the problem: how do I get more salsa verde in my life right now.
This homemade salsa verde is a new favorite. Made with fresh tomatillos and poblano peppers, this salsa is full of body and rich in flavors, a bit of heat, lots of garlic, and a dash of citrus and cumin for the dreamy, perfect chips and salsa snack.
WHY FRESH HOMEMADE SALSA IS BETTER
- It is actually incredibly easy to make salsa at home. All the ingredients get tossed together in a food processor or blender (your choice!) and blended up for less than 2 minutes. No mess, no fuss! And that is quicker than taking a trip to the store, don’t you think?
- This easy homemade salsa is so much cheaper than store-bought. The recipe costs me about 3 dollars and it makes over 3 cups of fresh delicious salsa! That’s at least 3x cheaper than what I can find at my local grocery store making it an ideal way to provide salsa all summer long.
- This recipe is so versatile. Like it spicy? Add another jalapeño. Want more zest? Add more lime juice. You can adjust the garlic, cilantro, spices, and salt as you please and with such simple ingredients, it becomes your masterpiece as you adjust the flavors. Just like my guacamole recipe and cauliflower queso, versatility is key.
HOW TO MAKE HOMEMADE SALSA VERDE?
To make this recipe you first wanna broil those tomatillos, poblanos, and Serrano peppers really good, until they are soft, juicy, deliciously fragrant, and covered with roasted black patches of deliciousness.
Once your kitchen is smelling heavenly of those roasted tomatoes and peppers, it's time to mix them up with the fresh stuff. Place the peppers, tomatillos, and garlic in a food processor along with onion, cilantro, lime juice, and cumin. Process until all the vegetables are broken down and resemble salsa.
That's it. So easy!
SERVING AND STORING SALSA VERDE
- For best results, this salsa can be made up to 3 days in advance. After that, the salsa will continue to keep for an additional 4 days.
- Serve this salsa as part of your game day spread, with vegan nachos, quesadillas, or as a simple snack with corn chips.
- For spicy salsa, store the salsa with half of a jalapeño pepper. As it sits, the flavors will absorb into the salsa for a delightfully hot and spicy salsa recipe.
CAN HOMEMADE SALSA BE MADE IN ADVANCE?
Yes! In fact, this spicy salsa recipe will get better 24-48 hours after it’s made. Allowing the salsa to cool down and let the flavors marinate into one another gives you a deeper tasting salsa that you are going to love. If you are making this salsa in advance, store it in an airtight container in the refrigerator
There you go. Everything you need to know about how to make homemade salsa verde.
I keep learning, time and time again, that homemade is almost always better. I hope you agree. Happy salsa-ing, my friends!
Homemade Salsa Verde
- 1 ½ pounds fresh tomatillos, about 12, husked and rinsed
- 3 poblano peppers, halved
- 1 Serrano pepper
- 4-5 cloves of garlic
- ½ white onion, chopped
- 1 handful cilantro
- juice of 2 limes
- 1 teaspoon cumin
- salt and pepper, to taste
- Preheat the oven to broil and move the top baking rack to about 6" above the top of the oven. Place husked tomatillos, poblanos, Serrano pepper, and garlic on a baking sheet. Drizzle with olive oil and broil for about 5 minutes, until vegetables are soft, juicy, and have dark roasting spots on them. Flip tomatillos and peppers over and boil for another 5 minutes.
- Remove from the oven and let cool for 10 minutes.
- Place the peppers, tomatillos, and garlic in a food processor along with onion, cilantro, lime juice, and cumin. Process until all the vegetables are broken down and resemble salsa.
- Salt and pepper to taste and transfer to an airtight container and refrigerate until chilled all the way through.
- Store in an airtight container in the refrigerator for up to 7 days.