Homemade Salsa Verde

This homemade salsa verde is made with roasted tomatillos and poblano peppers for a salsa that is easy, refreshing, and full of flavor.

Prep Time
20 mins
Total Time
20 mins
Course: Appetizer, Condiments
Cuisine: Mexican
Keyword: Homemade Salsa Verde
Servings: 12 people
Calories: 28 kcal
Author: Sarah McMinn
  • 1 1/2 pounds fresh tomatillos, about 12, husked and rinsed
  • 3 poblano peppers, halved
  • 1 Serrano pepper
  • 4-5 cloves of garlic
  • 1/2 white onion, chopped
  • 1 handful cilantro
  • juice of 2 limes
  • 1 teaspoon cumin
  • salt and pepper, to taste
  1. Preheat the oven to broil and move the top baking rack to about 6" above the top of the oven. Place husked tomatillos, poblanos, Serrano pepper, and garlic on a baking sheet. Drizzle with olive oil and broil for about 5 minutes, until vegetables are soft, juicy, and have dark roasting spots on them. Flip tomatillos and peppers over and boil for another 5 minutes.
  2. Remove from the oven and let cool for 10 minutes.

  3. Place the peppers, tomatillos, and garlic in a food processor along with onion, cilantro, lime juice, and cumin. Process until all the vegetables are broken down and resemble salsa.
  4. Salt and pepper to taste and transfer to an airtight container and refrigerate until chilled all the way through.
  5. Store in an airtight container in the refrigerator for up to 7 days.
Recipe Notes

yields 4 cups

Nutrition Facts
Homemade Salsa Verde
Amount Per Serving
Calories 28
% Daily Value*
Sodium 2mg0%
Potassium 217mg6%
Carbohydrates 5g2%
Fiber 1g4%
Sugar 3g3%
Vitamin A 180IU4%
Vitamin C 31.4mg38%
Calcium 11mg1%
Iron 0.6mg3%
* Percent Daily Values are based on a 2000 calorie diet.