Homemade Salsa Verde

Ingredients

• 15tomatillos, husks removed and rinsed
• 2poblano peppers, stems and seeds removed
• 3Anaheim peppers, stems and seeds removed
• 4serrano peppers, stems and seeds removed
• 4jalapeños, stems and seeds removed
• 15 g (1 cup)coriander leaves
• 5 ml (1 tsp)garlic salt
• 1 medium, choppedonion
• 4 cloves, choppedgarlic
• 1lime

Instructions

1. 1

   Prepare the trays

   Line a baking tray with foil and coat it with non-stick spray. When you are ready to roast the peppers, set the oven to high grill; use two trays if needed.

2. 2

   Arrange tomatillos

   Remove the tomatillos' outer husks, rinse them and rub away their sticky coating. Place them on the prepared tray.

3. 3

   Prepare the chillies

   Remove the stems and seeds from all the peppers, then halve them. Rinse and arrange them skin-side up on the foil. If you want more heat, save some seeds from the serranos or jalapeños.

4. 4

   Grill until blistered

   Grill on high until the skins are dark and blistered, turning the peppers a couple of times. This takes about 10 minutes, give or take.

5. 5

   Peel the peppers

   Once the skins are blistered, remove the tray from the oven. Put the tomatillos, jalapeños and serranos in a blender. Place the poblanos and Anaheims in a large sealed food bag; after 5–10 minutes, peel off their skins and add them to the blender.

6. 6

   Blend the salsa

   Add the coriander, onion, garlic salt and the juice of one lime. Blend until no chunks remain.

7. 7

   Chill and serve

   Chill the salsa before serving it with tortilla chips or using it to top tacos, enchiladas, burritos or another favourite Mexican dish.

What is salsa verde?

Salsa verde means green sauce, and Mexican versions commonly use tomatillos as their bright, tangy base. This one pairs them with several kinds of green chilli, then blends the roasted ingredients into a smooth dip or topping.

Roasting gives the vegetables a darker, deeper flavour, while lime and coriander keep the finished salsa lively. The blend of chillies lets you build heat as well as flavour.

Nutrition and macros by portion

The nutrition label shows one serving as written: 46 calories, 1g protein, 10g carbs, 1g fat.

Most of the carbohydrates in a serving come from the tomatillos, peppers and onion; the recipe's listed fat is low, and its small amount of protein comes mainly from the vegetables. Pair the salsa with a protein-rich filling such as beans, eggs or chicken and add vegetables to make a more balanced plate.

Tomatillos and chillies

Tomatillos: remove their papery husks and rinse away the sticky film before roasting. They bring the sauce's tangy, vegetal foundation.

Chillies: poblanos and Anaheims add a gentler, fuller pepper flavour, while serranos and jalapeños provide the sharper heat. Keep some seeds aside if you would like to make the salsa hotter.

Getting an even roast

Space the vegetables across one or two foil-lined trays so they can blister rather than crowding together. Arrange the cut peppers skin-side up and turn them a couple of times while grilling.

The recipe gives about 10 minutes as a guide, but the visual cue matters most: look for dark, bubbled skins. Check the tray as they cook, since peppers can blister at different rates.

Peeling the peppers

Poblanos and Anaheims go into a sealed bag for 5–10 minutes after roasting. The brief rest helps loosen their skins so you can peel them before blending.

The tomatillos, serranos and jalapeños are added to the blender without this bag-rest step. Handle the hot vegetables carefully, and peel only the peppers specified in the method.

Blending to the right texture

Blend the roasted vegetables with the onion, coriander, garlic salt and lime juice until no chunks remain, as the method specifies. Pause and scrape down the sides if ingredients cling above the blades.

The amount of chilli seed you include affects the heat, so start with the stated ingredients and add reserved seeds only if you want more punch. Taste after blending before deciding whether to add them.

Chilling and serving

Chill the blended salsa before serving so it is ready to spoon or dip. It works with tortilla chips, and its tangy heat also suits tacos, enchiladas and burritos.

For a meal, pair it with a filling main and add vegetables or beans on the side. The salsa is also useful as a finishing sauce, where a little can bring brightness to a plate.

Recipe notes & tips

• Use two trays if the vegetables do not fit in a single layer.
• Rinse the tomatillos well after removing their husks to wash away the sticky coating.
• Turn the peppers a couple of times during grilling for more even blistering.
• Keep some serrano or jalapeño seeds aside and blend them in only if you want extra heat.
• Let the poblanos and Anaheims rest in the sealed bag for 5–10 minutes before peeling.

Variations

• Adjust the heat: leave out the reserved chilli seeds for a milder salsa.
• Use a coarser texture: stop blending while small pieces remain, if you prefer a less smooth sauce.
• Serve as a dip: bring it to the table chilled with tortilla chips.
• Use as a topping: spoon it over tacos, enchiladas or burritos.
• Add at the table: serve lime wedges alongside for anyone who wants extra citrus.

Common mistakes to avoid

• Crowded trays: the vegetables may not blister evenly, so divide them between two trays.
• Skipping the tomatillo rinse: rub away the sticky coating after rinsing the fruit.
• Leaving peppers skin-side down: arrange their cut sides down and skins facing up for grilling.
• Peeling too soon: rest the poblanos and Anaheims in the sealed bag for 5–10 minutes first.
• Blending before peeling: remove the skins from the poblanos and Anaheims before adding them to the blender.

How to store

Keep leftover salsa in a covered container in the fridge and use within 3–4 days. Stir before serving; it is usually best served chilled, so reheating is not necessary.

Frequently asked questions