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Homemade Salsa Verde

Easy and fresh Homemade Salsa Verde made with roasted tomatillos, jalapeños, lime, and cilantro. Customizable spice levels and creamy avocado option included.
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Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings: 4
Course: Appetizer, Dip, Snack
Cuisine: Mexican
Ingredients Method

Ingredients
  

  • 1½ pounds tomatillos about 12 medium, husked and rinsed
  • 1 to 2 medium jalapeños stemmed
  • Use 1 for medium heat 2 for spicy, or omit for mild
  • ½ cup chopped white onion about ½ medium
  • ¼ cup packed fresh cilantro leaves
  • 2 tablespoons to ¼ cup lime juice start with less, adjust to taste
  • ½ to 1 teaspoon salt to taste
Optional: 1 to 2 diced avocados for creamy avocado salsa verde

Method
 

Step 1: Prep the Broiler
  1. Set your oven broiler to high and position the rack about 4 inches from the heat source.
Step 2: Roast the Vegetables
  1. Place tomatillos and jalapeños on a rimmed baking sheet. Broil for about 5 minutes, flip with tongs, then broil 4–6 more minutes until blistered and charred in spots.
Step 3: Blend the Base
  1. Add onion, cilantro, lime juice, and salt into a blender or food processor.
Step 4: Add Roasted Ingredients
  1. Transfer hot tomatillos and jalapeños (and any juices) to the blender. Blend until mostly smooth, scraping down the sides as needed.
Step 5: Adjust Seasoning
  1. Taste and add more lime juice or salt as desired.
Step 6: Chill & Thicken
  1. Let the salsa rest in the fridge for a few hours—it will naturally thicken as it cools.
Optional Step – Make It Creamy
  1. After the salsa cools, blend in 1 to 2 diced avocados until silky smooth for a creamy twist.