
Yields:
2 c.
Prep Time:
15 mins
Total Time:
1 hr
Here at Delish, we’re big fans of salsa verde. From snacking on all on its own with plenty of chips to incorporating into our staple weeknight and Tex-Mex dinners to amp up the flavor, salsa verde can truly do it all. While we’re surely not entirely opposed to the canned stuff in a pinch, there’s no denying that homemade salsa verde is far superior. Ready after a few simple steps, it’s worth every second to make this flavor-packed, creamy dip fresh. Trust us—once you've had it fresh, you may never go back. 😎
How to make salsa verde:
Before we blend up all our ingredients, we need to roast our vegetables. Our tomatillos, white onion, and jalapeños are roasted until softened and charred, giving them that delicious smoky flavor that’s essential to this salsa. Once done, our veggies are blended with cilantro, lime juice, and olive oil until mostly smooth. You don’t want to overly blend your veggies—a little bit of chunks definitely won’t hurt in this salsa, but if you prefer a smoother texture, you can do that!
How to use salsa verde:
Salsa verde is completely delicious all on its own, served as a satisfying party dip with homemade tortilla chips, salsa, and guac. But, there’s plenty of ways you can incorporate salsa verde into your weeknight dinners or party mains! Take inspo from us—from our salsa verde chicken, one-pan salsa verde & shrimp to our, salsa verde taquitos, there’s no shortage of ways you can use this fresh and flavorful salsa.
Made this? Let us know how it went in the comments below!
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Ingredients
- 12 oz.
tomatillos, husked, washed, and halved
- 1
small white onion, quartered
- 2
jalapeños, seeded and sliced in half
- 2 Tbsp.
vegetable oil
Kosher salt
Freshly ground black pepper
- 2 cups
cilantro leaves and tender stems
- 3 Tbsp.
lime juice
- 1/4 cup
extra-virgin olive oil
Tortilla chips, for serving
Directions
- Step 1Preheat oven to 450°. Toss tomatillos, white onion, and jalapeños with vegetable oil on a sheet tray, and season with salt and pepper.
- Step 2Roast until softened and charred in spots, about 20 minutes. Let cool.
- Step 3Transfer roasted vegetables, cilantro, and lime juice to a blender and blend while streaming in olive oil, until mostly smooth. Season with salt and pepper.
- Step 4Serve with tortilla chips.
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