Easy Homemade Salsa Verde Recipe
This Easy Homemade Salsa Verde Recipe (also called tomatillo green chili salsa) is made with fresh tomatillos, poblano chili pepepr, onion, garlic and cilantro. It’s a delicious green salsa to whip up for chicken tacos, enchiladas, burritos and bowls!
This tomatillo salsa recipe shows off the authentic Mexican flavors of roasted tomatillos and chili peppers. Serve this delicious roasted tomatillo salsa with tacos, enchiladas, burritos and bowls.
This tomatillo salsa recipe is on the mild side. Using chili peppers such as poblano or Anaheim chili adds a lot of flavor, but not much in the way of heat. If you want your Mexican green sauce to have a bit of a kick to it – then feel free to add a jalapeno or serrano chili pepper to the mix.
Tomatillo Salsa Recipe
This tomatillo green chili salsa uses fresh ingredients that are first roasted then simmered on the stovetop. So good!
- 1-1/2 pounds tomatillos (about 8 large tomatillos), husked and cut in half
- 1 yellow onion, cut into wedges
- 2 poblano (or Anaheim) chili peppers
- 2 tablespoons extra virgin olive oil
- 4 garlic cloves, minced
- 1/2 cup fresh organic cilantro, chopped
- 1/2 teaspoon ground cumin
- 1 cup chicken broth
- salt and freshly ground black pepper to taste
How to Make Tomatillo Salsa
This roasted tomatillo salsa takes close to an hour to make. Thirty minutes for the ingredients to roast in the oven and another 15-20 simmering on the stovetop. It is well worth it!
- Preheat the oven to 350 degrees
- Place the cut tomatillos, onion wedges, and cut serrano (or Anaheim) chili on a baking sheet.
- Drizzle the top of the tomatillos, onion and chili with olive oil and toss to coat.
- Roast in the oven for about 30 minutes or until the tomatillos, onion and chili are slightly browned and soft.
- Remove the tomatillos, onion and chili from the oven and set aside to cool slightly to handle.
- Add the tomatillos, onion and chili to a food processor and pulse a few times.
- Add the cilantro, cumin and chicken broth to the mixture and blend until smooth.
- Pour the mixture into a skillet or saucepan and cook over medium-low heat for about 15-20 minutes or until it reaches the desired consistency. Add a little water or lime juice if the mixture is too thick.
- Salt and freshly ground black pepper to taste.
When you make the extra effort to roast the tomatillos, onion and poblano in the oven for about 20-30 minutes first, you will be handsomely rewarded with a richly flavored tomatillo salsa that you’ll be tempted to sip on as if it were a soup. But if you’re pressed for time, you can skip that step and just saute the onion then whip it all together in a food processor and heat through in a pan. I’ve made this recipe for chili verde each way…and it’s good either way – but I highly recommend roasting these ingredients first!! It’s well worth it!
This authentic Mexican salsa recipe is a great little recipe to add to your collection. I even like to drizzle it over my scrambled eggs! Obviously, I don’t love it as much as drizzling pesto over my eggs (my family – we love our pesto), but if I have this tomatillo green chili salsa on hand – it’s definitely going on my eggs!
Looking for More Salsa Recipes
Easy Homemade Salsa Verde Recipe
This Easy Homemade Salsa Verde Recipe (also called tomatillo green chili salsa) is made with fresh tomatillos, poblano chili pepepr, onion, garlic and cilantro. It's a delicious green salsa to whip up for chicken tacos, enchiladas, burritos and bowls!
Ingredients
- 1-1/2 pounds tomatillos (about 8 large tomatillos), husked and cut in half
- 1 yellow onion, cut into wedges
- 2 poblano (or Anaheim) chili peppers
- 2 tablespoons extra virgin olive oil
- 4 garlic cloves, minced
- 1/2 cup fresh organic cilantro, chopped
- 1/2 teaspoon ground cumin
- 1 cup chicken broth
- salt and freshly ground black pepper to taste
Instructions
- Preheat the oven to 350 degrees
- Place the cut tomatillos, onion wedges, and cut serrano (or Anaheim) chili on a baking sheet.
- Drizzle the top of the tomatillos, onion and chili with olive oil and toss to coat.
- Roast in the oven for about 30 minutes or until the tomatillos, onion and chili are slightly browned and soft.
- Remove the tomatillos, onion and chili from the oven and set aside to cool slightly to handle.
- Add the tomatillos, onion and chili to a food processor and pulse a few times.
- Add the cilantro, cumin and chicken broth to the mixture and blend until smooth.
- Pour the mixture into a skillet or saucepan and cook over medium-low heat for about 15-20 minutes or until it reaches the desired consistency. Add a little water or lime juice if the mixture is too thick.
- Salt and freshly ground black pepper to taste.
