This Charred Tomatillo Homemade Salsa Verde is simple to whip up in the blender and tastes absolutely delicious! Packed with kinds of goodies, like jalapenos, garlic, cilantro and lime, it’s a party dip that delivers!
Enjoy a vibrant, delicious and addictive Homemade Salsa Verde. With the inclusion of smoky, charred tomatillos, this is a dip every nacho wants to be dunked in!
How To Make Homemade Salsa Verde
Place garlic, tomatillos, onion, and chiles on the baking sheet and drizzle with olive oil, then broil the vegetables until the skins on the tomatillos have darkened and are partially charred.
Peel the garlic and scrape all the ingredients from the baking sheet to a blender. Add cilantro, sugar, broth, lime juice, kosher salt and black pepper. Purée to desired consistency
In a medium saucepan, heat the remaining oil and pour the tomatillo salsa into the pan, bring to a simmer then cook on low til the mix reduces.
Season to taste with additional sugar, salt, pepper and lime juice, if needed.
The salsa is even better when made the day before serving. Keep refrigerated, up to 1 week, in an airtight container.
Enjoy!
What’s The Difference Between Salsa and Salsa Verde?
The main difference between regular salsa and salsa verde is that tomatillos are used instead of red tomatoes. Due to the tomatillos, salsa verde has a tangy, zesty flavor with the underlying tastes of hearty roasted green chiles and onions.
Does Salsa Verde Need To Be Refrigerated?
As long as it’s covered and refrigerated, fresh homemade salsa has a shelf life of between four to six days. There are fewer preserving agent ingredients in a freshly made salsa, so the shelf-life is fast. But the plus side is homemade salsa verde is so much tastier than store bought!
Does Salsa Verde Freeze Well?
Yes, the good news is that salsa verde retains all its flavor, vitamins and minerals when you freeze it – but only if you wrap it properly. Use freezer-grade plastic bags and pour in the salsa so you can freeze it flat for easy storage, or use a sturdy, heavy plastic container with a tight-fitting lid.
Top Tips For Homemade Salsa Verde
- To make this salsa more spicy, you can add an extra serrano pepper or two. Or to make it less spicy, omit the serranos entirely (or use a jalapeño, which has slightly less heat). You can also always core chile peppers (remove the seeds) to reduce the heat.
- If the salsa is too thick, feel free to add in 1/4 to 1/3 cup of water (or chicken/vegetable stock).
- When shopping for your salsa verde, choose fresh tomatillos that are firm, bright green, and bulging from their husks. Tomatillos milperos, which are smaller and have purple skin and a sweeter flavor, can be used interchangeably with green tomatillos.
- The salsa is even better made the day before serving. keep refrigerated.
Check Out These Other Delicious Dips
If you’ve tried Homemade Salsa Verde dip, or have any other dips you love, I’d love to hear from you, please leave a comment below!
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 12 people
Calories: 50kcal
This Charred Tomatillo Homemade Salsa Verde is simple to whip up in the blender and tastes absolutely delicious! Packed with kinds of goodies, like jalapenos, garlic, cilantro and lime, it’s a party dip that delivers!
- 2 unpeeled garlic cloves
- 1 pound fresh tomatillos husked, washed and stems removed
- 1 onion peeled & quartered
- 2-3 jalapeno chiles or 2 serrano chiles; stems removed
- 3 tablespoons olive oil divided
- ¼ cup chopped fresh cilantro
- ½ -1 teaspoon granulated sugar divided
- ½ cup low-sodium chicken broth
- 1-2 tablespoons fresh lime juice divided
- ½ teaspoon coarse kosher salt
- ¼ teaspoons freshly ground black pepper
Adjust oven rack to upper-middle position and set oven to broil. Line a large, rimmed baking sheet with aluminum foil.
Place garlic, tomatillos, onion, and chiles on the baking sheet and drizzle with 1½ tablespoons olive oil. Set the baking sheet on the oven rack and broil the vegetables until the skins on the tomatillos have darkened and are partially charred.
Peel the garlic and scrape all the ingredients (including vegetables, juices & oil) from the baking sheet to a blender.
Add cilantro, ½ teaspoon sugar, broth, 1-tablespoon lime juice, ½ teaspoon kosher salt and ¼ teaspoon black pepper. Purée to desired consistency (I prefer the salsa fairly smooth).
In a medium saucepan, heat the remaining 1½ tablespoons oil and pour the tomatillo salsa into the pan. Set the heat to medium and bring the salsa to a simmer. Reduce heat to low and cook until mixture reduces to about 2 cups, about 10 minutes. Season to taste with additional sugar, salt, pepper and lime juice, if needed.
The salsa is even better when made the day before serving. Keep refrigerated, up to 1 week, in an airtight container.
Enjoy!
Calories: 50kcal | Carbohydrates: 3g | Protein: 1g | Fat: 4g | Saturated Fat: 1g | Sodium: 101mg | Potassium: 129mg | Fiber: 1g | Sugar: 2g | Vitamin A: 91IU | Vitamin C: 8mg | Calcium: 6mg | Iron: 1mg
