Go Back
+ servings
Homemade Salsa Verde

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.
5 from 1 vote
Print Pin
Prep Time: 20 minutes
Total Time: 20 minutes
Servings: 12 people
Calories: 28kcal
Author: Sarah McMinn


  • 1 ½ pounds fresh tomatillos, about 12, husked and rinsed
  • 3 poblano peppers, halved
  • 1 Serrano pepper
  • 4-5 cloves of garlic
  • ½ white onion, chopped
  • 1 handful cilantro
  • juice of 2 limes
  • 1 teaspoon cumin
  • salt and pepper, to taste


  • 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.
  • Remove from the oven and let cool for 10 minutes.
  • 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.
  • Salt and pepper to taste and transfer to an airtight container and refrigerate until chilled all the way through.
  • Store in an airtight container in the refrigerator for up to 7 days.


yields 4 cups


Calories: 28kcal | Carbohydrates: 5g | Sodium: 2mg | Potassium: 217mg | Fiber: 1g | Sugar: 3g | Vitamin A: 180IU | Vitamin C: 31.4mg | Calcium: 11mg | Iron: 0.6mg