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Homemade Salsa Verde

February 4, 2019 by Great Grub, Delicious Treats

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This homemade salsa verde is my take on this delicious roasted flavored salsa that is great to eat with tortilla chips or add to your favorite Mexican dish.

Homemade Salsa Verde

Making homemade salsa verde is so much better than store bought. Using fresh ingredients, this salsa is better for you too, meaning no additives or preservatives and the flavor tastes delicious.

Homemade Salsa Verde

Roasted Salsa Verde Recipe

Roasting the peppers is super easy. These peppers can be roasted in the oven, like I’ve done with this recipe, and they can also be roasted individually holding them over the flame on a gas stove. I actually like the oven method a lot better because all of the peppers can be done at once, especially when you are pressed for time.

Homemade Salsa Verde

I will usually use gloves when handling all the different peppers. Just cutting these and removing the seeds the “heat” could be smelt. So gloves are a good way to protect yourself from the juices of these delicious peppers. Just a word of caution, I make this all the time and I didn’t use gloves when making this batch and even after washing my hands, when I touched my eye, I had to go flush my eye with water. But, if you do not have gloves, make sure after you slice the peppers open you use a spoon to scrape out the seeds so as little contact with the skin occurs.

Homemade Salsa Verde

Salsa Verde Ingredients

  • Tomatillos
  • Poblano peppers
  • Anaheim peppers
  • Serrano peppers
  • Jalapeños
  • Cilantro
  • Onion
  • Garlic cloves
  • Lime

How To Make Salsa Verde

Start out by removing the outer skin from the tomatillos. Rinse and rub all the stickiness off the tomatillos and place them on a baking sheet lined with foil. Rinse and cut off the stems from all of the different peppers. Cut in half and remove the seeds. Place peppers on another baking sheet lined with foil and place both baking sheets, one sheet at a time, in the broiler for about 7-10 minutes, turning a couple of times. Once the skins have turned blackish and blistery, remove from oven and place the peppers in a large baggie. What the baggie does is hold in the steam. It makes removing the skin from the Poblano and Anaheim peppers a lot easier.

Add the tomatillos to the Vitamix or blender and then add the peppers. Next add the garlic, cilantro, seasoning and juice from the lime. Blend until smooth and pour into a bowl.  Cover with foil and then place in the fridge to chill. The salsa will thicken up as it cools. Enjoy with tortilla chips or top your favorite Mexican dish.

Homemade Salsa Verde

Try This Homemade Salsa Today

Homemade Salsa Verde

Here are a few more delicious Mexican recipes that can be found on the blog: Shredded Beef Enchiladas, Mexican Style Crock Pot Chuck Roast, Beefy Taco Goulash, Rib Eye Street Tacos, Crock Pot Spicy Charro Beans, plus many more.

Homemade Salsa Verde

Great Grub, Delicious Treats
This Homemade Salsa Verde is great served with tortilla chips or as a topping for tacos, burritos, enchiladas and so much more. Easy, delicious and always a favorite.
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Prep Time 30 mins
Cook Time 15 mins
Total Time 45 mins
Course Appetizer
Cuisine Mexican
Servings 8 Servings
Calories 46 kcal

Ingredients
  

  • 15 tomatillos, outer skins removed, rinsed
  • 2 poblano peppers, stems and seeds removed
  • 3 anaheim peppers, stems and seeds removed
  • 4 serrano peppers, stems and seeds removed
  • 4 jalapeños stems and seeds removed
  • 1 cup cilantro
  • 1 tsp garlic salt
  • 1 medium onion, chopped
  • 4 cloves garlic, chopped
  • 1 lime

Instructions
 

  • Line a baking sheets with foil, spray with a non stick spray. When ready to roast the peppers, turn oven to broil. Use two baking sheets if needed. 
  • Remove outer skin, rinse and rub the stickiness off the tomatillos. Place on baking sheet.
  • Cut off stems, remove seeds from all the peppers, and cut in half. Rinse and place on foil, skin side up. Keep some of the seeds from the serrano or jalapeños to add additional spiciness, if desired.
  • Broil on high until skin turn blackish and bubbly turning a couple times during broiling (approximately 10 minutes, give or take). 
  • Once skins are blistery, remove from oven and place tomatillos, jalapeños and serrano peppers in a Vitamix or blender and place Poblano and Anaheim peppers into a large baggie and seal. After about 5-10 minutes, remove/peel skin off peppers and add to Vitamix or blender.
  • Add cilantro, onion, garlic salt and juice from one lime. Blend until there are no chunks.
  • Chill and serve with tortilla chips or top your favorite Mexican recipe like, tacos, enchiladas, burritos and enjoy.

Notes

I recommend wearing gloves when cutting and removing the seeds from the peppers.

Nutrition

Serving: 0gCalories: 46kcalCarbohydrates: 10gProtein: 1gFat: 1gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 365mgPotassium: 295mgFiber: 3gSugar: 5gVitamin A: 426IUVitamin C: 48mgCalcium: 19mgIron: 1mg
Keyword Homemade Salsa Verde, Salsa Verde
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Here are a few pics that are the perfect size for pinning to Pinterest.

Homemade Salsa Verde
Homemade Salsa Verde

Enjoy, Terri

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Filed Under: All Recipes, Appetizers, Mexican Food, Vegetarian Tagged With: Chips and Salsa, Green Salsa, Homemade Green Salsa Verde, Homemade Salsa, Salsa Verde, Salsa Verde Recipe

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Welcome to Great Grub, Delicious Treats! Hello, my name is Terri and I'm so glad you stopped by. I'm a self taught cook/foodie at heart, mom to three kids, photographer and have a love for amazing food. I left my full time job of being a hospice admissions RN, which was super tough and extremely sad, and at times, very rewarding to be there for the patients and families to blog full time which I absolutely love. I hope you enjoy, and check out, all of the delicious recipes on my site while you're here! And don't forget to sign up to receive every new recipe right to your email. Thanks again for stopping by! :)

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Welcome to Great Grub, Delicious Treats! Hello, my name is Terri and I'm so glad you stopped by. I'm a self taught cook/foodie at heart, mom to three kids, photographer and have a love for amazing food. I left my full time job of being a hospice admissions RN, which was super tough and extremely sad, and at times, very rewarding to be there for the patients and families to blog full time which I absolutely love. I hope you enjoy, and check out, all of the delicious recipes on my site while you're here! And don't forget to sign up to receive every new recipe right to your email. Thanks again for stopping by! :) Read More…

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