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Salsa verde in a canning jar

Easy Salsa Verde

Prep Time 5 mins
Cook Time 12 mins
Total Time 17 mins


  • 1 pound fresh tomatillos husked and rinsed
  • 1 large serrano chili omit or use more, if desired
  • 1/2 cup chopped onions
  • 2 cloves garlic
  • 1/4 cup fresh cilantro packed, thick stems removed
  • 1 teaspoon fresh lime juice (more or less to taste
  • Salt


  • Place an oven rack 4 inches below the top heating element and set the oven to broil.
  • Arrange the tomatillos and serrano in a rimmed baking sheet and broil for 6 minutes.
  • Turn the tomatillos and the serrano over and broil the other side for another 6 minutes.
  • Remove from the oven, cut the stem off the serrano, and transfer the tomatillos, serrano, and any juices released during roasting into the bowl of a food processor.
  • Add the onions and the garlic.
  • Pulse until everything is incorporated.
  • Add the cilantro, some salt, and part of the lime juice.
  • Pulse to incorporate then taste.
  • Adjust salt and lime juice as needed.
  • Pulse one final time.
  • Serve warm or cold.


Yield may vary, depend on the number, size , and ripeness of the tomatillos.