This Jalapeno Salsa Verde recipe is made with simple, fresh ingredients and tastes just like something you’d find on the menu of your favorite Mexican restaurants! This simple recipe for green sauce is brimming with fresh flavor.

Non descript hand dipping a corn tortilla chip into a bowl of homemade salsa verde with text overlay "Super easy salsa verde recipe"

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Every time I’m at Trader Joe’s I pick up a container or two of their salsa verde – my family devours the spicy green salsa! (I love to serve it alongside black bean and corn salsa, regular tomato salsa, and pico de gallo for our own little “salsa bar” whenever I serve this super easy Mexican Carnitas recipe.)

So, when I received a pound of green tomatillos (they look just like small green tomatoes with a papery husk) from my CSA a couple of weeks ago, I thought I’d try and roast them to make my own homemade salsa verde. The results were delicious and had such a fresh, summery taste. I love it when you can take a few simple ingredients and easily make something that rivals anything you’ll find in the grocery stores!

extreme close up of a bowl of salsa verde on a wooden cutting board with a few corn tortilla chips

What You’ll Need to Make Jalapeño Salsa Verde

1 pound of fresh tomatillos
1 small white onion, quartered
2 jalapeño peppers, seeds removed
3 garlic cloves
1/2 cup fresh cilantro, roughly chopped
1 tablespoon fresh lime juice
Salt and black pepper to taste

Recipe Notes:

Serrano peppers can be substituted for the jalapeno peppers
If you like a more hot and spicy salsa, you can leave some or all of the seeds from the peppers in your salsa

How to Make Tomatillo Salsa Verde

Begin by preheating your oven’s broiler.

While the oven preheats, remove the husks from the tomatillos, rinse them off, and dry them with a paper towel or clean flour sack. Cut them in half and place the cut side down on a broiler pan. (If you don’t have a broiler pan, you can line a large baking sheet with aluminum foil.)

Next, place the fresh garlic, onion, and jalapenos (cut side down) on the pan with the raw tomatillos.

broiled tomatillos, onion, and jalapeños on a broiler pan

Place the pan under your broiler and allow them to cook for 5-7 minutes until the skins of the tomatillos are slightly blackened.

Remove the pan from the oven and allow your ingredients to cool.

Now, place all of your ingredients except the salt and pepper into a food processor. Pulse until everything is finely chopped and mixed together.

Pour the salsa verde into a serving dish and season with salt and pepper. Leftovers can be stored in an airtight container or glass jar in the refrigerator for up to a week.

This delicious salsa recipe pairs perfectly with your favorite tortilla chips, on top of a taco salad, and with most Mexican dishes!

This fresh salsa makes a great gift, too. Simply fill mason jars with the green tomatillo salsa, add a bag of homemade tortilla chips, and you’re all set.

Non descript hand dipping a corn tortilla chip into a bowl of homemade salsa verde

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