How to Make Salsa Verde –
is a fresh appetizer that will wow a crowd – healthy and delicious and smells amazing! (Paleo + Whole30)
You are going to make this salsa verde recipe again and again!
I will assume I am like most people – I gravitate towards the more traditional salsa, pico or just guacamole. I am seriously re-thinking that mindset. This salsa verde is fresh, has a little bit of a kick, and is so full-bodied after most of the ingredients are roasted in the oven for a few minutes. I cannot wait for you guys to try it!!!
What is salsa verde made out of
Here are the ingredients for salsa verde:
- Approx. 1 1b of tomatillos with husks removed
- 1 small/medium white onion
- 1 small shallot
- 2 – 3 large garlic cloves
- 1 jalapeno
- 1 pablano pepper
- 1 anaheim pepper
- zest of 1 lime
- 1 Tablespoon fresh lime juice
- 1 cup loosely packed cilantro
- 1/4 Teaspoon kosher salt
- 1 Tablespoon olive oil
How to thicken salsa verde
Salsa verde can be a little on the thin side, which I don’t mind, but if you want to thicken it simply let it simmer on the stove top to allow it to reduce!
How to Make Salsa Verde:
1. I removed the outside husk of the tomatillos and washed them
2. Then I cut up garlic, white onion, shallot, the tomatillos, and the peppers (Jalapeno, Anaheim and Pablano) – I tossed them in olive oil and placed them in a baking sheet with some foil and broiled them on high.
3. I only roasted the peppers for about 3-4 minutes – they were starting to turn brown quite quickly and I didn’t want the “roastedness” to over power anything. So I took those out and set them on a cutting board and put the pan back in the oven for another 4 minutes or so – until the tomatillos and onions were clearly turning brown as well.
4. Put everything in your blender along with some lime juice, cilantro, lime zest and a little salt.
5. Pulse for a bit to get it going and then blend for about 30 seconds – or until you have your desired consistency.
6. Pour into serving bowl and serve with your favorite chips!! Enjoy!
Other Recipes You Might Like:
- Homemade Marinara
- How to Grill Chicken Thighs
- How to Grill the Perfect Steak
- Vegan Enchiladas (with salsa verde)
- Salsa Verde Chicken (slow cooker + IP)
Don’t forget to check out my Instagram account for some behind-the-scenes action! Or give me a follow on Facebook or see what I am pinning on Pinterest!
Love,
E
Print
How to Make Salsa Verde
- Prep Time: 15 mins
- Cook Time: 10 mins
- Total Time: 25 mins
- Yield: Approx. 3 cups
- Category: Appetizer
- Method: Blender
- Cuisine: Mexican-Inspired
Ingredients
- Approx. 1 1b of tomatillos with husks removed
- 1 small/medium white onion
- 1 small shallot
- 2 – 3 large garlic cloves
- 1 jalapeno
- 1 pablano pepper
- 1 anaheim pepper
- zest of 1 lime
- 1 Tablespoon fresh lime juice
- 1 cup loosely packed cilantro
- 1/4 Teaspoon kosher salt
- 1 Tablespoon olive oil
Instructions
- Place top oven rack about 4 inches below top.
- Cut tomatillos, white onion, shallot, Pablano pepper and Anaheim pepper (remove top of peppers first and discard) in half and place in a deep cookie sheet with foil covering the bottom.
- Add garlic to the cookie sheet and toss everything in olive oil.
- Broil on high for about 3-4 minutes and then remove the peppers – put pan back in the oven for another 6-7 minutes or until tomatillos, onions and garlic are clearly starting to turn brown and shrivel up. (you can roast longer if you want a stronger ‘roasted’ flavor)
- Remove from oven and place those same ingredients directly into a blender or food processor.
- Take jalapeno and remove top – then cut in half the long way and then into large chunks; Place in blender as well.
- Let everything cool off a bit before blending – when you do blend cover top with a towel.
- Add cilantro, lime zest, lime juice and salt to blender.
- Pulse blender several times to ensure large chunks are broken up; then blend for about 30 seconds or until you have reached your desired consistency.
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