Best-Ever Salsa Verde
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Park Feierbach
We're big fans of salsa verde here at delish. Salsa verde chicken, salsa verde queso, salsa verde taquitos... the list goes on. We don't mind using the canned stuff for cooking, but homemade is always better. Plus, if you're serving it straight-up, making it fresh makes all the difference.
Made it? Let us know how it went in the comment section below!
Yields:
2
cups
Prep Time:
0
hours
15
mins
Total Time:
1
hour
0
mins
Ingredients
12
oz.
tomatillos, husked, washed, and halved
1
small white onion, quartered
2
jalapeños, seeded and sliced in half
2
tbsp.
vegetable oil
Kosher salt
Freshly ground black pepper
2
c.
cilantro leaves and tender stems
3
tbsp.
lime juice
1/4
c.
extra-virgin olive oil
Tortilla chips, for serving
Directions
- Preheat oven to 450°. Toss tomatillos, white onion, and jalapeños with vegetable oil on a sheet tray, and season with salt and pepper.
- Roast until softened and charred in spots, about 20 minutes. Let cool.
- Transfer roasted vegetables, cilantro, and lime juice to a blender and blend while streaming in olive oil, until mostly smooth. Season with salt and pepper.
- Serve with tortilla chips.
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