Salsa Verde: The Sauce You’ll (Probably) Never Make – But Should

Let’s be honest:
The chances of you making salsa verde are slim. Close to zero. Nada.
No one’s making it. Especially not around here.

But still – this recipe had to make it onto the blog. Because on the off chance that you do manage to get your hands on fresh tomatillos – those small, green, tomato-like fruits wrapped in papery husks (think ground cherries) – you’ll know exactly what to do.

The name might sound exotic, but salsa verde simply means “green sauce” in Spanish. And it is exactly that – tangy, herby, a little spicy, super fresh – the kind of sauce that instantly wakes up whatever you drizzle it on.

The Aztecs were already making versions of this centuries ago, and it’s still a staple in Mexican kitchens today. But honestly? It’s a perfect fit for our food too – with rice, roasted veggies, grilled fish, tacos, or just toast.

So How Did I End Up Making It?

It was a total fluke.
A local farmer was doing a pop-up sale with a bunch of unusual produce – and there they were: a few small bags of fresh tomatillos.

Now, if you live in Israel, you’ll know this is a serious unicorn sighting. Tomatillos are nearly impossible to find here.

I was pretty sure no one else in the area realized what kind of treasure they were staring at. So I grabbed a bag, grinned like a nerd, and knew: today’s the day I’m finally making salsa verde.

(And hey – if you’re not following me on Instagram yet, come hang out. It’s fun over there.)

Before the Recipe – Let’s Clear Something Up

Yes, the Italians have a salsa verde too.
Totally different story – theirs is parsley, capers, anchovies… more like a punchy herb sauce.
So if you searched “salsa verde recipe” and ended up here by accident – welcome! You’ve been clickbaited.
But stick around. You might like what you find.

The Easiest Salsa Verde Recipe (Seriously)

The hardest part of this recipe? Getting tomatillos in Israel.
(If you somehow find a source – do not keep it a secret.)

Once you’ve got them, peel off the husks (don’t rinse off the sticky stuff – it’s part of the flavor!), slice them in half, and spread them on a baking tray.
Add a jalapeño, onion, and a few cloves of garlic, and roast until everything softens and chars a bit.

Then toss it all into a food processor with a generous handful of cilantro, fresh lime juice, and a pinch of salt.

Don’t over-blend.
You want something pourable, not a green smoothie – but also not chunky salsa. Just a few pulses and you’re there.

That’s it.
Bright, bold, green magic.

Salsa Verde

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Prep Time 10 minutes mins

Cook Time 25 minutes mins

Total Time 35 minutes mins

Course: Dip, Salsa

Cuisine: Mexican

Ingredients Method Notes

Ingredients

  

• 500 g tomatillos
• 2 jalapeño peppers
• ½ medium onion
• 3 garlic cloves
• 2 tablespoons lime juice or lemon juice
• ½ teaspoon salt or more, to taste
• ½ bunch cilantro fresh

Method

 

1. Peel the tomatillos and cut them in half. Place them on a baking tray, cut side up.
2. Add the jalapeños, onion, and garlic to the tray, and roast in a preheated oven at 200°C (390°F) for about 20 minutes, or until the tomatillos are slightly charred and softened.
3. Remove the seeds from the roasted jalapeños. Transfer all ingredients – including the lime juice, salt, and cilantro – to a food processor fitted with a metal blade.
4. Pulse a few times until you get a uniform salsa. It should be smooth, but not too runny, and without large chunks.
5. Taste and adjust seasoning if needed.
6. Store in a sterilized jar.

Notes

The salsa will keep in the fridge for up to 2 weeks.

Tried this recipe?

Let us know how it was!