Tastes of Lizzy T participates in affiliate advertising programs. We may earn a commission when you make a purchase through links on our site.
We’re teaching you how to make the best homemade salsa verde recipe with fresh tomatillos, roasted garlic and just the right seasonings. This is the perfect fresh salsa!
We LOVE Mexican food, and with Cinco de Mayo in the month of May, it gives us a reason to eat all things enchiladas, Mexican street corn and Mexican soup.
We’ve shared so many salsa recipes in the past, but this salsa verde recipe is one of the best…and easiest…when you need something just a little different, maybe on your chicken tacos!
Traditional salsa is red and salsa verde is green. What makes the difference? Salsa verde is made with tomatillos which are small green Mexican “tomatoes” with a husk. Salsa verde is more tangy, while red salsas have more of a tomato flavor.
Salsa verde is made from roasted tomatillos and garlic, Spanish onion, fresh cilantro, salt and pepper, lime juice, cumin and Dominican oregano.
Dominican oregano is not the same as Italian oregano and has a distinct flavor. It is also called Cuban or Spanish oregano. For the most authentic flavor, use Dominican oregano. You can pick it up in most grocery stores, or order it on Amazon.
A spanish onion is a large yellow onion with a mild, slightly sweet flavor.
**Pro Tip: If you can’t find Spanish onions, simply buy yellow onions. Spanish onions are often titled yellow onions in the store.**
You may have heard that tomatillos were toxic. You can read varying articles about this online and I am not one to say which are correct and/or incorrect. What is safe to say is that a tomatillo should be ripe before you eat it. According to LiveStrong, you can eat raw, ripened tomatillos if you prepare them and wash them correctly.
In this recipe, you’ll cook the tomatillos which will take away some of the sour flavor and help make them safer to eat.
The first step in making the recipe is to prepare the vegetables.
Take all of these freshly roasted vegetables and add them to a blender or food processor. Pulse the processor until the sauce is as smooth as you’d like it. We don’t like it to be totally liquidy, but that is just our preference.
It will liquify quickly, so pulse quickly and just a few times to start. Then check it and pulse more if needed.
This is a question not easily answered without a list of ingredients. Both red and green salsa can be mild or hot depending on the type and amount of peppers you add. This is a mild salsa verde, but you could add jalapeno pepper to keep the green color, but add heat.
This salsa should last in an airtight container in the refrigerator for about a week.
Aside from a pile of warm tortilla chips, here are some of our favorite dishes to serve with salsa verde, but one of our favorites is chicken quesadillas:
How many peppers did you use? N what kind. I don’t see them on recipe