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  • Writer's picturemeghannbower

Salsa Verde - 2 ways!

Updated: Oct 27, 2021

Traditional salsa verde is made with the tomatillo, which looks like a green tomato with a husk around it. They have a bright and acidic flavor, that is less sweet and more vegetal than a tomato.

Tomatillos, or the Mexican husk tomato, is a green-purple or yellow fruit when ripe but is most commonly eaten when green. Tomatillos are naturally low in calories and packed with vitamin C and vitamin K. Plus, tomatillos contain lutein and zeaxanthin—carotenoids that may boost eye health.

When researching this recipe, I couldn't decide which route to test: broiled or boiled. Of all the recipes I looked at, they were split pretty much half and half. So I tried both ways!

Honestly, there isn't a huge difference in flavor. The broiled version is a bit thicker and the boiled version is a bit thinner. That's it! I personally prefer a thicker salsa, so its broiled for me.

Both ways are equally easy to prep, make, and clean up. You'll be blown away at how easy it is to have fresh, homemade salsa for fractions of the price of the pre-made jar variety!


  • 6 tomatillos, husk removed and rinsed thoroughly (they are sticky)

  • 1/2 large white or yellow onion

  • 2 cloves of garlic

  • 1 jalapeno, whole

  • 1 serrano chili, whole (optional)

  • 1 handful of fresh cilantro (1/4 - 1/2 bunch)

  • 1 tsp salt

Salsa Verde - Broiled

Heat your broiler to 550 degrees Fahrenheit (this is BROIL LOW on my oven) and arrange the top rack to the middle of the oven. Place all ingredients, except for salt & cilantro, on a large baking sheet and pop in the oven for 12 - 15 minutes.

Remove and cool for about 5 minutes before carefully transferring all ingredients from baking sheet to a high speed blender (remove stems from chilis). Add the salt and blend on high until smooth. Store in an airtight container in the fridge for up to two weeks.

Salsa Verde - Boiled

Bring 3 cups of water, tomatillos, onion, garlic, and chilis to a boil in a medium to large saucepan. Boil for 10 minutes and remove from heat.

Using tongs, transfer the tomatillos, onion, garlic, and chilis to a high speed blender. Add salt and cilantro and blend on high until smooth. Store in an airtight container in the fridge for up to two weeks.

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