{"id":10667,"date":"2026-07-08T21:54:49","date_gmt":"2026-07-08T21:54:49","guid":{"rendered":"https:\/\/bhiggs.x10hosting.com\/foodie\/?p=10667"},"modified":"2026-07-08T21:54:53","modified_gmt":"2026-07-08T21:54:53","slug":"homemade-salsa-verde","status":"publish","type":"post","link":"https:\/\/bhiggs.x10hosting.com\/foodie\/homemade-salsa-verde\/","title":{"rendered":"Homemade Salsa Verde"},"content":{"rendered":"
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<\/div>\n\t<\/g><\/svg><\/span> Print Recipe<\/a>\n\t\n\t\n<\/div>\n

<\/span>Homemade Salsa Verde<\/span><\/h2>\n
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This roasted salsa verde recipe is so easy to make. Just roast the tomatillos and pepper(s) and blend with a few basic ingredients for the best salsa verde you\u2019ve ever tasted! <\/span>
<\/div>Recipe yields about 2\u00bd cups salsa.<\/span><\/div>\n
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Prep Time<\/span>10 minutes<\/span><\/span> mins<\/span><\/span><\/div>
Cook Time<\/span>10 minutes<\/span><\/span> mins<\/span><\/span><\/div>
Total Time<\/span>20 minutes<\/span><\/span> mins<\/span><\/span><\/div><\/div>\n
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Author: <\/span>Kathryne Taylor – Cookie+Kate<\/span><\/div>\n\n\n

<\/span>Ingredients<\/span><\/h3>
  • 1\u00bd<\/span> lb<\/span> tomatillos<\/span> (about 12 medium), husked and rinsed<\/span><\/li>
  • 1 to 2<\/span> medium jalape\u00f1os<\/span> stemmed (omit for mild salsa, use 1 jalape\u00f1o for medium salsa and 2 jalape\u00f1os for hot salsa, note that spiciness will depend on heat of actual peppers used)<\/span><\/li>
  • \u00bd<\/span> cup<\/span> chopped white onion<\/span> (about \u00bd medium onion)<\/span><\/li>
  • \u00bc<\/span> cup<\/span> packed fresh cilantro leaves<\/span> (more if you love cilantro)<\/span><\/li>
  • 2<\/span> Tbsp to \u00bc cup <\/span> lime juice<\/span> (1 to 2 medium limes, juiced), to taste<\/span><\/li>
  • \u00bd to 1<\/span> tsp<\/span> salt<\/span> to taste<\/span><\/li>
  • Optional variation:<\/strong> 1 to 2 diced avocados<\/span> for creamy avocado salsa verde<\/span><\/li><\/ul><\/div><\/div>\n

    <\/span>Instructions<\/span><\/h3>
    • Preheat the broiler with a rack about 4 inches below the heat source. Place the tomatillos and jalape\u00f1o(s) on a rimmed baking sheet and broil until they\u2019re blackened in spots, about 5 minutes.<\/div><\/li>
    • Remove the baking sheet from the oven, carefully flip over the tomatillos and pepper(s) with tongs and broil for 4 to 6 more minutes, until the tomatillos are splotchy-black and blistered.<\/div><\/li>
    • Meanwhile, in a food processor or blender, combine the chopped onion, cilantro, 2 tablespoons lime juice and \u00bd teaspoon salt. Once the tomatillos are out of the oven, carefully transfer the hot tomatillos, pepper(s) and all of their juices into the food processor or blender.<\/div><\/li>
    • Pulse until the mixture is mostly smooth and no big chunks of tomatillo remain, scraping down the sides as necessary. Season to taste with additional lime juice and salt, if desired.<\/div><\/li>
    • The salsa will be thinner at first, but will thicken up after a few hours in the refrigerator, due to the naturally occurring pectin in the tomatillos. If you\u2019d like to make creamy avocado salsa verde, let the salsa cool down before blending in 1 to 2 diced avocados (the more avocado, the creamier it gets).<\/div><\/li><\/ul><\/div><\/div>\n
      <\/div>\n

      <\/span>Notes<\/span><\/h3>
      Storage suggestions:<\/strong>\u00a0This salsa verde should keep well in the refrigerator, covered, for at least 1 week. If you added avocado, it will keep well for about 3 days\u2014be sure to press plastic wrap against the top surface to prevent oxidation.<\/span>
      <\/div>\nChange it up:<\/strong>\u00a0Feel free to substitute red tomatoes for a more traditional roasted tomato salsa.<\/span><\/div><\/div>\n<\/div><\/div>","protected":false},"excerpt":{"rendered":"","protected":false},"author":2,"featured_media":10664,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","footnotes":"","jetpack_post_was_ever_published":false},"categories":[3772,2020,1714,4673,1715,388,1713,1712],"tags":[],"class_list":["post-10667","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-sauce-salsa","category-broiled","category-dairy-free","category-egg-free","category-gluten-free","category-mexican","category-vegan","category-vegetarian"],"jetpack_featured_media_url":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-content\/uploads\/2026\/07\/image_2026-07-08_174335629.png","_links":{"self":[{"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/posts\/10667","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/comments?post=10667"}],"version-history":[{"count":1,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/posts\/10667\/revisions"}],"predecessor-version":[{"id":10669,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/posts\/10667\/revisions\/10669"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/media\/10664"}],"wp:attachment":[{"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/media?parent=10667"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/categories?post=10667"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/tags?post=10667"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}