Grab your favorite tortilla chips and get ready for a delicious taste explosion with this feisty fresh garden salsa verde.
One of the things I love about Mexican restaurants is the salsa verde that I can get while I am there. And now, thanks to this recipe, I can have the same taste and quality at home. Plus, it is super simple to make.
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This quick dip is gluten-free. It is loaded with flavor and goes perfectly with my Sheet Pan Chicken Fajitas, Easy Beef Enchiladas, and delicious slushy Strawberry Margarita. Be sure to check them out!
Spicy Tomatillo Salsa Verde
1 lb green tomatillos
2 medium jalapeno peppers
4 scallions (chopped)
2 tbsp olive oil
3 cloves garlic (peeled)
¼ cup fresh cilantro
¼ cup fresh lime juice
2 tsp ground cumin
2 tsp dried oregano
1 tsp sugar
salt & pepper
Blender or food processor
Preheat your oven to 400°F and line a baking sheet with parchment paper. Set it aside for the time being.
If you aren’t familiar with tomatillos, they are small tart Mexican fruits. They are in season during the late summer and fall, but you should be able to find them year-round in your larger grocery stores. If you are unable to find tomatillos locally, feel free to use the canned variety.
Tomatillos are wrapped in a husk that needs to be removed. They will be a bit sticky or gummy to the touch and should be well rinsed before use. Once rinsed and dried, cut them in half. Arrange the tomatillos in a single layer on your lined baking sheet, along with the whole jalapeno peppers and garlic cloves. Drizzle the olive oil over top, tossing to coat.
Place the baking sheet into the oven for 15 minutes or until the tomatillos and peppers are tender. Remove from oven and let cool for several minutes.
After cooling slightly, cut the jalapeno peppers in half and remove the seeds before transferring the roasted veggies to a blender or food processor. Add scallions, cilantro, lime juice, sugar, ground cumin, and oregano. Pulse until ingredients are combined, but the mixture is still a little chunky.
Season with salt and black pepper and serve with your favorite tortilla chips.
Snap a pic and tag @coolbeanliving on social so I can see how great your salsa verde turned out!
Spicy Salsa Verde
- 1 lb tomatillos
- 2 medium jalapeno peppers
- 4 scallions chopped
- 2 tbsp olive oil
- 3 cloves garlic peeled
- ¼ cup fresh cilantro
- ¼ cup fresh lime juice
- 2 tsp ground cumin
- 2 tsp dried oregano
- 1 tsp sugar
- salt & pepper to taste
- Pre-heat oven to 400°F and line a baking sheet with parchment paper. Set aside.
- Husk and rinse tomatillos; cut in half. Arrange tomatillos in a single layer on lined baking sheet, along with whole jalapeno peppers and garlic cloves. Drizzle with olive oil and toss gently to coat.
- Place baking sheet in pre-heated oven for 15 minutes or until vegetables are tender. Remove from oven and let cool for several minutes.
- After slightly cooled, cut jalapeno peppers in half and remove seeds before transferring the roasted veggies to a blender or food processor. Add scallions, cilantro, lime juice, sugar, ground cumin, and oregano. Pulse until ingredients are combined, but the mixture is still a little chunky.
- Season with salt and black pepper, to taste, and serve immediately.