Quick Garden Fresh Salsa Verde with Roasted Tomatillos and Jalapenos

I love whipping up this salsa verde recipe. It’s the perfect afternoon snack and a great topper for chicken tortilla soup or tacos. It’s got a bit of a spicy kick without being overwhelming, even my kids love it.
My opinion is that it is best used for dipping tortilla chips into (alongside some queso if possible). You can use it to make a green enchilada sauce, or you can put some salsa verde in the Instant Pot with chicken breasts for flavorful shredded chicken tacos.
Why is Salsa Verde Green?

Tomatillos are usually used to make salsa verde, NOT green tomatoes. Tomatillos look like small green tomatoes (they also come in purple and yellow), but they grow inside a papery husk like a ground cherry. These green baubles stay green when ripe and have a slight citrusy sour taste mixed with a light apple flavor, while a green tomato is simply an unripe tomato (good for fried green tomatoes, and that’s about it in my book). Tomatillos also have a sticky coating on them once you remove the husk. They are mostly used for savory dishes, but I did find a sweet cake recipe that uses them!
Can I Freeze or Can Salsa Verde?
You can can (makes me want to sing and dance every time I have to write “can” twice) salsa verde, but I have not tried with my specific recipe. Be sure to look up standard canning practices. Frozen would be fine to do as well, but I wouldn’t freeze it for a very long time if you want to keep the flavors intact.

Supplies:
- Baking sheet
- Parchment paper
- Cutting board
- Knife
- Strainer
- Blender or food processor
Ingredients:
- Drizzle of Olive Oil
- 9-10oz Tomatillos
- 1 Medium Jalapeno (can use 2 for a spicier version)
- 2 Cloves Garlic
- 1.5oz Onion (or a small one)
- Juice of 1/2 a Lime
- 1/2 tsp Salt
- 1/4-1/2 Cup Cilantro
Instructions:
- Preheat oven to 400 degrees and line pan with parchment paper
- Remove husks from tomatillos and rinse them with water (they can be sticky)
- Slice jalapeno lengthwise and peel garlic cloves
- Place tomatillos, jalapeno, and garlic on baking sheet
- Drizzle ingredients with a little olive oil and place in oven
- Roast for 15-20 minutes, or until slightly charred
- Remove from oven and let cool for a couple of minutes
- Add warm ingredients to a blender or food processor along with onion, lime juice, salt and cilantro
- Pulse for 20-30 seconds, or until desired consistency (I like mine smoother)
Notes:
- Salsa verde should be stored in an airtight container in the fridge (not sure how long it will last because we eat it within a couple days!)
- It may become a little more solid like jelly once refrigerated due to the pectin content in the tomatillos- just give it a good stir or add a tsp of water to loosen things up
Here is How to Make Salsa Verde

Preheat oven to 400 degrees and line pan with parchment paper.

Remove husks from tomatillos and rinse them with water (they can be sticky).

Slice jalapeno lengthwise and peel garlic cloves. Place tomatillos, jalapeno, and garlic on baking sheet. Drizzle ingredients with a little olive oil and place in oven.

Next, roast for 15-20 minutes, or until slightly charred. Remove from oven and let cool for a couple of minutes.

Add warm ingredients to a blender or food processor along with onion, lime juice, salt, and cilantro. Pulse for 20-30 seconds, or until desired consistency (I like mine smoother). Viola!
How to Store Cilantro

Have you ever had a bunch of cilantro turn into a slimy mess? Usually right when you need to use it too! I learned this easy trick to keep your cilantro fresher longer.
- Remove cilantro from bag if purchase at store, or cut a bunch from the garden
- Fill a jar with warm water
- Add cilantro to jar like a bouquet of flowers
- Cover the top with a plastic bag and put into fridge
- Change water every few days
Share your favorite way to eat Salsa Verde in the comments!

Quick Garden Fresh Salsa Verde with Roasted Tomatillos and Jalapenos
This salsa verde recipe is the perfect afternoon snack or a topper for chicken tortilla soup. It has a bit of a spicy kick, but not too much!
Ingredients
- Drizzle of Olive Oil
- 9-10oz Tomatillos
- 1 Medium Jalapeno (can use 2 for a spicier version)
- 2 Cloves Garlic
- 1.5oz Onion (or a small one)
- Juice of 1/2 a Lime
- 1/2 tsp Salt
- 1/4-1/2 Cup Cilantro
Instructions
- Preheat oven to 400 degrees and line pan with parchment paper
- Remove husks from tomatillos and rinse them with water (they can be sticky)
- Slice jalapeno lengthwise and peel garlic cloves
- Place tomatillos, jalapeno, and garlic on baking sheet
- Drizzle ingredients with a little olive oil and place in oven
- Roast for 15-20 minutes, or until slightly charred
- Remove from oven and let cool for a couple of minutes
- Add warm ingredients to a blender or food processor along with onion, lime juice, salt and cilantro
- Pulse for 20-30 seconds, or until desired consistency (I like mine smoother)
Notes
Store in an airtight container in the fridge (not sure how long it will last because we eat it within a couple days!)
Your salsa may become a little more solid like jelly once refrigerated due to the pectin content in the tomatillos- just give it a good stir or add a tsp of water to loosen things up
Nutrition Information
Yield 8 Serving Size 2 TbspAmount Per Serving Calories 139Total Fat 5gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 3gCholesterol 0mgSodium 168mgCarbohydrates 24gFiber 6gSugar 17gProtein 3g
*this has not been evaluated by the FDA
This recipe looks amazing! I am definitely pinning for later. Fresh salsa made with tomatillos is one of my favorites. Thank you for the easy to follow recipe.
Him! Will have to give this a try.
Yum! Salsa verde is one of my favorites. Definitely going to try this recipe. Thank you!
We LOVE us some salsa!!! This would PERFECT for our hurricane parties!🤩