I still remember the very first time I made Salsa Verde. It was about 5 years ago and I had gone back home to visit my mama. We were getting ready to head over to my aunt’s house for a bbq and my mom was going to bring over some rice and a homemade salsa verde. She was running late and only managed to make the rice and since I was already ready, she asked if I could make the salsa. I had never in my life made salsa and the thought of making it for my entire family was a bit intimidating.
She briefly told me how to make it, then quickly jumped into the shower. So there I was, left alone in the kitchen to make this salsa. I got to it and tried my best tp remember all the steps she told me. Once I finished I tasted it, adjusted the salt, tasted it again, and holy hell it was GOOOOOD.
My aunt asked me for the recipe that day after the bbq – it was a hit!
Since that day 5 or so years ago, I’ve made this salsa for at least 10 different bbq’s and I’ve received so many compliments! So moral of the story is—even if it intimidates you, just do it! If the first attempt is a fail, try again, practice. As long as you put your mind and grind to it, nothing is impossible.
Except maybe teleportation. Maybe think about scratching that one off your list.
How to Make This Salsa Verde:
- Dry roast the jalapeños, habaneros, tomatillos and onion in a medium-sized saucepan until they’re completely cooked through on all sides, about 8-10 minutes.
- Then transfer them all to a blender to cool off before blending (about 30-40 minutes).
- Once cooled, add a pinch of salt, cumin and the garlic, then blend to your desired consistency. I love my salsa a little chunky so I’ll pulse the blender instead of letting it fully run – you can also achieve this chunky texture in a food processor if you have one!
- Once the desired consistency is reached, pour the salsa into a bowl and set aside.
- Check the consistency of the salsa – one thing to note is that this salsa will thicken over time, so if you’ve reached your desired consistency add in about a ¼ c more water to help loosen it. Check for salt and adjust as needed.
- Serve with tortilla chips or enjoy over tacos!
Let’s talk heat—
Jalapeños range from about 2,500-8,000 on the Scoville scale—they’re definitely not as spicy as a habanero pepper but they’ll pack more heat than a pepperoncini. If you’re not a big fan of heat, simply remove the seeds from the jalapeño and habanero before mixing it in with the rest of the ingredients (the seeds are what bring the heat) or exclude the jalapeño and habanero from this recipe altogether.
If you prefer MORE heat, consider swapping the jalapeño for a serrano pepper! Serranos typically measure from about 8,000-22,000 Scoville units, so they’re usually significantly spicier than a jalapeño. If you’re looking for something even spicier consider a Thai chili (also known as a bird’s eye chili), which ranges from 50,000-100,000 Scoville units.
Consider this portion of the recipe as a choose-your-own-adventure—choose wisely 😎🔥
Salsa Verde – Tips & Tricks
- It’s important to allow the roasted tomatillos, onions, jalapeños and habaneros to cool before blending them. Blending hot items can cause blenders to explode and letting it cool first also helps it achieve a better flavor!
- One thing to note is that this salsa will thicken over time, so if you’ve reached your desired consistency, add in about a ½ c more water to loosen it. Check for salt one last time and add more if needed. If the salsa is already slightly more loose than you’d like it to be, then it’s perfect!
- Store leftovers in an airtight container and pop it into the fridge – this salsa will keep for about 4-6 days.
Other Latin American-inspired recipes you’ll love—
Huevos Ahogados en Salsa Verde
Chili Fruit Seasoning (Homemade Tajín)
Pico de Gallo con Nopales (Cactus Pico de Gallo)
Cebolla Curtida (Pickled Red Onions)
If you make this Salsa Verde, tag me on Instagram! Seeing you whip up my recipes makes me the happiest little bee!
How to Make Homemade Tomatillo Salsa Verde
Ingredients
- 2 jalapeños (depending on your desired heat level)
- 2 habaneros (depending on your desired heat level)
- ¼ white onion
- 5 tomatillos
- 2 cloves of garlic
- 1 tsp salt
- Pinch of cumin
- 5 c of water
- Optional: Add freshly chopped cilantro and white onion prior to serving
Instructions
- Dry roast the jalapeños, habaneros, tomatillos and onion in a medium-sized saucepan until they’re completely cooked through on all sides, about 8-10 minutes.
- Then transfer them all to a blender to cool off before blending (about 30-40 minutes).
- Once cooled, add a pinch of salt, cumin and the garlic, then blend to your desired consistency. I love my salsa a little chunky so I’ll pulse the blender instead of letting it fully run – you can also achieve this chunky texture in a food processor if you have one!
- Once the desired consistency is reached, pour the salsa into a bowl and set aside.
- Check the consistency of the salsa – one thing to note is that this salsa will thicken over time, so if you’ve reached your desired consistency add in about a ¼ c more water to help loosen it. Check for salt and adjust as needed.
- Serve with tortilla chips or enjoy over tacos!
Notes
Nutrition
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salsa, appetizer, mexican
Appetizer
Mexican
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