This easy Salsa Verde Sauce is a staple! Easy to make, with just FIVE ingredients; Jalapenos, tomatillos, broth, cilantro and salt! Perfect for using in season produce.
This recipe is SO GOOD. It originally came from the New York Times Essential Cookbook (affiliate), which is the ONE cookbook (besides my own) that I always recommend. The recipes are incredible. This one is the perfect example.
Super basic ingredients with big bold flavor. If you like green salsa, you HAVE to make this. I even included ways to make it a little more spicy or toned down, so you can please everyone in the family! We eat it with chips, on tacos, breakfast burritos… The options are nearly endless.
Green Salsa Ingredients
- Jalapenos- Fresh is best! Be sure to use fresh and not pickled jalapenos.
- Tomatillos- This is the secret ingredient. Check the local produce department by the peppers (and see below) for these little gems.
- Broth- Chicken broth or veggie broth. I opt for the first, but only because it is what I have on hand.
- Cilantro- Again, fresh is best, Avoid the dried version.
- Salt- To help slightly boost flavor.
This recipe is such an easy way to use up garden vegetables. This year we grew our own jalapenos and they are perfect! Next year we might add tomatillos to our garden. Both are super easy to grow and perfect for beginners!
Looking for more veggie packed recipes? Try my ratatouille!
Really, you do not need many tools for this recipe, but there are a few that are kitchen must-have’s. The listed items below will be so useful for more than just this recipe!
- Kitchen Scale– The list of reasons you NEED a kitchen scale is long, but it is especially helpful with this recipe. Since jalapenos and tomatillos very in size, using an exact weight is key. The one I use (and linked to here) is only $15 (at the time of writing this post) and has held up great!
- Large Pot– If you’re looking for a pot that will hold up, has even heat distribution, and easy to clean… This is it. Oddly enough, this is an amazon basic product. I purchased it due to the killer price point and it has soared straight up to my most used pot.
- Slotted Spoon– Most kitchens will have a slotted spoon on hand. If not, consider picking one up. This recipe specifically needs one to fish out the vegetables from the hot broth.
- Blender or Food Processor– To get that perfect consistency you will need one of these. Because the tomatillos are larger, I highly suggest using a high powered blender or processor. A few pulses and you will get that perfect salsa consistency.
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Try my peaches and cream oats!
What is a tomatillo?
Tomatillos look like a green under ripe tomato that is covered in a rough husk. Even though they look like a tomato, and the name translates to “little tomato”, the flavor profile is far from its red cousin.
The flavor of a tomatillo is a little less sweet and slightly tangy compared to a ripe tomato. They stay green throughout the ripening process and can be eaten raw or cooked.
I, personally, prefer them cooked or roasted.
How to make tomatillo salsa:
- Slice the top off of the jalapenos and cut each in half, lengthwise. Place in a pot.
- Pour the broth over the jalapenos, being sure to cover completely.
- Bring to a boil. Once boiling, lower to simmer and cook 8 minutes or until the peppers are slightly soft.
- Add the husked tomatillos to the pot. Cook an additional five minutes, turning the tomatillos once. You want them to be soft, but not mushy.
- Use a slotted spoon to transfer the jalapenos and tomatillos to a high powdered blender or food processor.
- Add the cilantro and salt and 2 tablespoons of the broth.
- Pulse until salsa consistency is reached, adding more broth if needed.
- Serve immediately or keep stored in an air tight jar or container in the refrigerator for up to 1 week.
Uses for verde sauce:
Salsa verde is so versatile. It can be use for so many recipes and is not limited to just chips (although it is a great way to enjoy!). Below are our favorite go-to ways to use this recipe.
- With chips. Easy and delicious.
- Spooned over eggs. Fried eggs or scrambled. This salsa takes things to the next level. In fact, try whisking a tablespoon or two into your scrambled eggs before cooking. SO GOOD.
- As a sauce for enchiladas.
- Quesadillas. You could use it as a dip, but we like to mix a little salsa with the cheese before building and cooking quesadillas. It makes the cheesy dinner addicting.
- Burritos, tacos, tostadas.
- Stirred into soup! We love to add a heaping spoonful of this verde to our chicken chili. Elevates the flavor and is so delicious.
- Inside Black Bean Burritos!
- 1/4 pound fresh jalapenos
- 3 cups chicken broth
- 1-1/4 pound tomatillos, husks removed
- 1/4 cup fresh cilantro, more to taste
- 1 teaspoon salt
1. Slice the top off of the jalapenos and cut each in half, lengthwise. Place in a pot.
2. Pour the broth over the jalapenos, being sure to cover completely.
3. Bring to a boil. Once boiling, lower to simmer and cook 8 minutes or until the peppers are slightly soft.
4. Add the husked tomatillos to the pot. Cook an additional five minutes, turning the tomatillos once. You want them to be soft, but not mushy.
5. Use a slotted spoon to transfer the jalapenos and tomatillos to a high powdered blender or food processor.
6. Add the cilantro and salt and 2 tablespoons of the broth.
7. Pulse until salsa consistency is reached, adding more broth if needed.
8. Serve immediately or keep stored in an air tight jar or container in the refrigerator for up to 1 week.
This salsa is SPICY. To mellow out the flavor, seed the jalapenos before adding them to the pot.
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Nutrition Information:Yield: 8 Serving Size: 1/4 cup
Amount Per Serving: Calories: 82Total Fat: 3gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 2mgSodium: 614mgCarbohydrates: 15gFiber: 5gSugar: 10gProtein: 3g
Nutrition information is an estimate.