Salsa Verde Mild

Bowl of homemade salsa verde made with roasted tomatillos, peppers, cilantro, and lime, served fresh and ready to eat.

Fresh, zesty, and full of flavor, this homemade Salsa Verde is made with roasted tomatillos, jalapeños, garlic, and cilantro. Perfect as a dip with chips or a topping for tacos, enchiladas, and grilled meats, it adds a bright, tangy kick to any meal.

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Prep Time 15

Cook Time 6

Total Time 21

Servings: 12

Course: Dinner

Cuisine: Mexican

Calories: 20

Ingredients Equipment Method Video

Ingredients

Tomatillos – 14 husks removed and rinsed
Jalapeño – ½ seeds removed for mild flavor
Poblano – ½ seeds removed
Anaheim – ½ seeds removed
Cilantro – handful to taste
Lime – juice of one lime
Salt – to taste
Garlic – 1–2 cloves or garlic powder
Agave – drizzle balances acidity

Optional Add-Ins

Avocado – Makes the salsa creamy.
Serranos – For extra spice if you like it hot.

Equipment

Henckles kitchen knives https://amzn.to/3WNGfxN
Food Processor https://amzn.to/3JdjVLg

Method

Prep the tomatillos & peppers
Remove the husks from the tomatillos and give them a quick rinse. Cut the peppers in half and remove the seeds if you want a milder salsa.
Roast under the broiler
Place tomatillos and peppers on a baking sheet. Broil for 2–3 minutes, flip, then broil another 2–3 minutes until the skins blister and char slightly. This step adds smoky flavor.
Blend everything together
Add roasted tomatillos and peppers into a food processor along with cilantro, lime juice, garlic, salt, and agave. Blend until smooth.
Adjust to taste
Taste the salsa and adjust seasoning. Want it spicier? Add the other half of the peppers or toss in a serrano. Want it creamier? Add half an avocado.
Serve & enjoy
Transfer to a bowl and serve immediately, or chill in the fridge to let the flavors develop even more.