Green Salsa (Salsa Verde)
Community Recipe
Fresh Family Recipe

Green Salsa (Salsa Verde)

A bold, smoky salsa verde using everything in your Green Salsa Kit — roasted for deep flavor or blended fresh for a brighter kick.

  • Heat level: All 3 peppers makes a HOT salsa. For medium, remove seeds from the jalapeños. For mild, skip the serranos entirely.
  • No broiler? Dry-roast the tomatillos and peppers in a cast-iron skillet over high heat, turning occasionally until charred.
  • Storage: Keeps in the fridge for up to 1 week, or freeze for up to 3 months.
  • Use it for: Tacos, enchiladas, eggs, chips, or as a marinade for chicken or pork.
Prep Time 15
Cook Time 40
Servings 8
Difficulty easy

Ingredients

  • 10 tomatillos, husked and rinsed
  • 2 jalapeños
  • 3 serrano peppers
  • 2 yellow hot peppers
  • 1 red onion, quartered
  • 1 head of garlic
  • 0.5 bunch cilantro (about half the bunch)
  • 1 lime, juiced
  • 1 tsp salt (or to taste)

Instructions

  1. Prep the garlic: Slice the top off the 1 head of garlic to expose the cloves. Drizzle with a little oil, wrap in foil, and roast at 425°F for about 30 minutes until soft and golden. Once done, squeeze the cloves out and set aside.
  2. Broil the vegetables: Place the 10 tomatillos, husked and rinsed, 2 jalapeños, 3 serrano peppers, 2 yellow hot peppers, and 1 red onion, quartered on a foil-lined baking sheet. Broil on high, about 6 inches from the heat, turning once, until charred and softened.
  3. Cool slightly: Remove from the broiler and let everything cool for 5–10 minutes.
  4. For a milder salsa, remove seeds and membranes from the jalapeños and serrano's before blending.
  5. Blend: Add the roasted 10 tomatillos, husked and rinsed, all the peppers, 1 red onion, quartered, roasted 1 head of garlic cloves, 0.5 bunch cilantro (about half the bunch), and 1 lime, juiced to a blender. Pulse to your desired consistency — chunky or smooth. Season with 1 tsp salt (or to taste).
  6. Taste and rest: Taste and adjust salt or lime. For best flavor, let the salsa rest in the fridge for at least 30 minutes before serving — it gets better as it sits!