Deliciosa Salsa Verde

Deliciosa Salsa Verde

eileen 5

"Broiling the tomatillos gives this salsa a subtly smoky taste. If you are sensitive to spicy food, remove the seeds from the peppers. This salsa is perfect as both a dip for taco chips and to top enchiladas suizas."
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25 m servings 32 cals
Serving size has been adjusted!

Original recipe yields 8 servings



  • Calories:
  • 32 kcal
  • 2%
  • Fat:
  • 0.9 g
  • 1%
  • Carbs:
  • 6.2g
  • 2%
  • Protein:
  • 1 g
  • 2%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 3 mg
  • < 1%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • Prep

  • Cook

  • Ready In

  1. Preheat the oven's broiler and set the oven rack about 6 inches from the heat source. Place tomatillos cut side down on a baking sheet.
  2. Broil in preheated oven until slightly charred, about 5 minutes.
  3. Transfer tomatillos to a food processor with cilantro, onion, jalapeno pepper, serrano pepper, lime juice, and sugar; pulse until well mixed.


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This is the recipe I use for my Salsa Verde!! Only thing I do different roast everything & I also add a few garlic heads, too!! The best salsa!! IThe sugar helps with the acidity. Freezes wel...

This is a very good recipe. Its easy to follow and easy to make. Now, I do roast all my peppers and a glove of garlic on top of the suggested recipe. Remember when you are roasting: to ta...

Very easy and of so good! This is great on nachos or enchiladas or just with some good tortilla chips. Thanks - this recipe is a keeper. I made this for Faceless Frenzy July 2012 - so glad I ...

This is the first time I've made salsa Verdi . This recipe is wonderful and easy! Never buy store bought again!

Pretty good but recommend roasting everything and then puree with a diced avocado, the avocado is the key. Killer on everything but especially good on pork carnitas!

First time working with tomatillos. I understood the directions to husk them but skipped the peeling as it seemed futile. Otherwise followed directions and ingredient list. Husband loved it a...

This salsa is tasty but a little too spicy for me even though I didn't use the Serrano pepper and used 2 jalapenos from some that I had canned. I also like my salsa a little thicker. Next time ...

I also roast everything except for the cilantro, along with 5-6 cloves of garlic. I've never added the sugar, and haven't noticed it missing. Tastes great on anything!

Loved it and its healthy

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