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–+ servings
salsa verde in a food processor

Mild Salsa Verde Recipe

Tasty and fresh, this salsa verde recipe is the perfect sauce dip for tacos and chips!
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Course: Sauce
Cuisine: Mexican
Keyword: green sauce, salsa verde, tomatillo sauce
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
Servings: 2 cups
Calories: 258kcal
Author: Neyssa
Cost: 8

Ingredients

  • 12 tomatillos husk removed
  • ½ Spanish onion skin removed
  • 1 head of garlic or 6 cloves
  • 1 cup cilantro
  • 3 tablespoon olive oil
  • 1 teaspoon cumin
  • 1 teaspoon ground oregano
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 1 teaspoon lime juice or to taste

Instructions

Preparing

  • Remove the husk from the tomatillos and rinse the tomatillos to remove the sticky substance. Pat dry the tomatillos before placing them onto a sheet pan.
    Fresh tomatillos are on a brown marble serving tray with a blue background

Roasting

  • Preheat oven to 375 degrees Fahrenheit. To your sheet pan with the tomatillos, add the whole garlic (keep it in the skin), onion, and a few sprigs of cilantro (if desired on the cilantro to be roasted). Drizzle olive oil over the vegetables, and add your seasonings before gently massaging the oil and seasoning over the vegetables.
    A metal sheet pan is full of roasted tomatillos, garlic, and cilantro with a blue background.
  • Place into your preheated oven and roast your vegetables for about 20-25 minutes, or until your tomatillos are slightly browned.
  • Once the tomatillos are roasted, remove pan from oven and allow the vegetables to cool to touch.

Blending

  • Once the garlic has cooled, remove each clove from the skin.
  • Add all of the roasted vegetables into the food processor and pulse until it reaches the desired consistency. Add in lime juice and taste for seasoning and adjust to your liking.
    A food processor is full of garlic, tomatillos, herbs, to make salsa verde.

Storage

  • Place into an airtight container and store in the refrigerator up to three days.

Notes

Make salsa verde on the stove

Use the same ingredients, except for the olive oil. We won't need that here.
To make salsa verde on the stove, you'll remove the husks from the tomatillos and the skin from the garlic. (You should still rinse your tomatillos afterward.)
Then, you'll boil the tomatillos, garlic, and onion in a pot until they are tender—about ten minutes.
Drain the pot, add all of the ingredients to a food processor, and pulse until pureed.
Serve and store all remaining salsa verde in an airtight container.

Nutrition

Calories: 258kcal | Carbohydrates: 13g | Protein: 2g | Fat: 23g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 16g | Sodium: 589mg | Potassium: 613mg | Fiber: 4g | Sugar: 8g | Vitamin A: 788IU | Vitamin C: 27mg | Calcium: 31mg | Iron: 2mg