Homemade Salsa Verde Recipe

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I did it! I made a clean eating salsa verde recipe! Go me!!

You see, I have a confession to make. I have never, in my life, bought or cooked a tomatillo. I never had a reason to, I guess, but I wanted to make my own verde sauce. I usually buy it, but sometimes I’m not sure if the one I buy is truly clean.

Clean Eating Salsa Verde in a white bowl with a bunch of fresh cilantro sitting behind it.

Those of you who follow me on Facebook know that I have started to create Food Guides for clean ingredients. I will also be adding Cooking Guides and Kitchen Tool Guides over the next few months.

The Food Guides will tell you how to select good ingredients, what to do with them once you get them home, how to store them properly and how to cook with them. The first of these guides I created while working on this recipe, simply because I had to do the research on them to be able to create the recipe in the first place! It was a crash course for me and I loved it. So you can look forward to many more guides coming up in the future. It’s definitely something I enjoyed putting together, especially because I learned something in the process! I love learning new things, so I’m totally excited about these guides and I hope you’ll find them useful!

So here is the guide on how to deal with fresh tomatillos. Once you have cleaned and prepared them, the process of making this verde sauce becomes really, super easy and only involves a food processor and about 10 minutes of your time (once the tomatillos are roasted). I roasted my tomatillos the day before, so this came together super easy for me the next day.

What You’ll Need To Make This Salsa Verde Recipe

2 lb. tomatillos – Make sure these are firm and unblemished. Check my guide for picking the best tomatillos.

2 medium serrano chili peppers – Here again, firm and unblemished.

1 medium yellow onion – You can use white onions too. The only onions I would avoid are purple onions for this recipe.

10 medium garlic cloves – This is pretty much an entire head of garlic. One, more or less, won’t hurt.

½ cup fresh cilantro – For those who don’t like cilantro, you can leave it out. For those that do, don’t skip it! It’s delicious!

1 medium lime – You’ll only need the juice. So if you prefer bottled juice, it’s approximately 1 tabelspoon.

Salt to taste – I used pink Himalayan salt, but use what you have on hand.

How To Make Homemade Salsa Verde

Roasting the tomatillas for this salsa verde recipe

Prepare and roast the tomatillos.

The peppers being prepared for this Salsa Verde Recipe

Cut the peppers in half and remove the seeds with a spoon. Then chop the peppers coarsely.

Garlic being chopped for this Salsa Verde Recipe

Chop your onions coarsely. This is really just to make things a little easier on your processor.

Salsa Verde ingredients in a food processor.

Place all ingredients in a food processor and blend until it reaches the consistency you like best.

The finished Salsa Verde Recipe

This is what it looks like with and without the cilantro added. The cilantro flavor is not overpowering. It just adds a nice, subtle flavor enhancement. Add salt to taste.

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More Homemade Salsa Recipes

Homemade Salsa Verde Recipe

Copyright Information For The Gracious Pantry
Clean Eating Salsa Verde Recipe

Homemade Salsa Verde Recipe

This delicious homemade salsa verde is the best salsa I’ve made so far!
Print Pin Rate
Course: Appetizer
Cuisine: Mexican
Prep Time: 15 minutes
Cook Time: 50 minutes
Total Time: 1 hour 5 minutes
Servings: 12 servings
Calories: 29kcal
Author: The Gracious Pantry

Ingredients

  • 2 lb. tomatillos
  • 2 medium serrano chili peppers
  • 1 medium yellow onion
  • 10 medium garlic cloves
  • ½ cup fresh cilantro (optional)
  • 1 medium lime (juice only)
  • salt to taste

Instructions

  • Prepare and roast the tomatillos.
    Roasting the tomatillas for this salsa verde recipe
  • Cut the peppers in half and remove the seeds with a spoon. Then chop the peppers coarsely.
    The peppers being prepared for this Salsa Verde Recipe
  • Chop your onions coarsely. This is really just to make things a little easier on your processor.
    Garlic being chopped for this Salsa Verde Recipe
  • Place all ingredients in a food processor and blend until it reaches the consistency you like best.
    Salsa Verde ingredients in a food processor.
  • This is what it looks like with and without the cilantro added. The cilantro flavor is not overpowering. It just adds a nice, subtle flavor enhancement. Add salt to taste.
    The finished Salsa Verde Recipe

Notes

Please note that the nutrition data below is a ballpark figure. Exact data is not possible.

Nutrition

Serving: 0.25cup | Calories: 29kcal | Carbohydrates: 5g | Sodium: 1mg | Potassium: 222mg | Fiber: 1g | Sugar: 3g | Vitamin A: 130IU | Vitamin C: 10.1mg | Calcium: 9mg | Iron: 0.5mg

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4 Comments

  1. I’ve also never worked with tomatillos, so this seems like a great way to try them out. I love hot peppers, but I now have to keep disposable gloves in my kitchen just to handle them, as the last time I forgot I had pepper juice on my hand and decided to rub my eye. Not fun!

    1. The Gracious Pantry says:

      Michelle – Oh no!!!! I should probably add that disclaimer to the recipe. Ouch!!!

  2. I can’t wait to try this recipe! How well do you think it would keep in the freezer? I like to prepare in bulk and freeze in single use size.

    1. The Gracious Pantry says:

      Patty – It will freeze really well if done properly. Make sure you give it room to expand as it freezes, and if you freeze in a plastic bag, get as much air out of it before you close it as you can.

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