Homemade Salsa Verde
Making Homemade Salsa Verde is easier than you think. The perfect green salsa for all of your favorite vegan tacos, burritos and bowls!
What is in Salsa Verde?
Salsa verde is a green salsa. Where does it get that green from? Tomatillos! They might look like unripe green tomatoes, but they actually have their own great flavor!
I know tomatillos can be a little intimidating. They aren’t something you see in recipes everyday. But they are available at most grocery stores in the pepper section – just look for the green guys in a husk. I promise you, they are super easy to work with!
How to make Homemade Salsa Verde
Go ahead and peel the tomatillo husk off, give them a rinse and cut them in half. Place them on a parchment-lined baking sheet with half of a chopped white onion and four cloves of garlic (I keep the garlic in their skin so they don’t burn in the oven – just be sure to remove it after they’ve baked). Give everything a swirl of olive oil and toss to coat. Bake in the oven at 450 degrees for 15 minutes. When you pull everything out, the tomatillos should have some nice browning going on. Let everything cool for about 10 minutes.
Transfer the cooled tomatillos, onion & garlic (and their juices) to a food processor with cilantro, jalapeño, lime juice, salt & pepper. Blend until everything is combined. Give it a taste and adjust if needed. Allow it to come to room temperature before transferring to the fridge. It will last for 3-5 days.
How to serve Homemade Salsa Verde
There are sooooo many ways to use this salsa verde. Keep it simple and serve it with chips. You could use it for breakfast recipes like my Vegan Egg Muffins or Breakfast Nachos. You could use it in my 2-Ingredient Queso. And, of course, it would be great on tacos, burritos or bowls.
I will also have a new taco recipe out tomorrow to use this with!
Need more recipe inspo? Check these out:
Homemade Salsa Verde
Ingredients
- 12 tomatillos* husks removed and halved
- 1/2 large white onion quartered
- 4 cloves garlic in the peel
- olive oil
- 1 jalapeño roughly chopped
- 1/2 bunch cilantro
- 1 lime juiced
- salt & pepper to taste
Instructions
- Preheat the oven to 450 degrees and line a baking sheet with parchment paper. Add the tomatillos (cut-side down), onion and garlic to the baking sheet. Drizzle with olive oil and toss to coat. Bake for 15 minutes.
- Remove from the oven and allow to cool for 10 minutes. Add everything from the baking sheet to a food processor** (being sure to remove the garlic skins) with the rest of the salsa ingredients. Pulse until combined. Taste and adjust seasonings as needed.
- Allow to cool before placing in the fridge. This will last for 3-5 days in the fridge.
Video
Notes
This post may contain affiliate links. If you click on one and make a purchase I will receive a small percentage of the sale. Please know I would never link a product unless I have personally used it and loved it!
If you make any of these recipes be sure to snap a photo + post it + and tag #thissavoryvegan and @thissavoryvegan!
Have you tried making this without cooking the tomatillos, garlic and onion so that it’s raw?
I haven’t. You definitely could though!
Can I freeze this?