Quick and easy salsa verde recipe made with oven roasted tomatillos, peppers, onion, and garlic all blended to salsa perfection with a mix of herbs, spices, and lime juice.
Simple salsa verde is one of my all time favorite recipes to make because it’s so simple but it adds so much flavor to just about anything you serve it with. Don’t get stuck thinking that this is just a condiment for chips. This salsa is so great served on tacos, mixed with a little sour cream for my famous easy chicken enchiladas, and used as a marinade for your taco meat! It’s great on salads, oven roasted veggies, pasta salad (like this creamy taco pasta salad, just add ⅓ of a cup to the dressing recipe!), and cooked black beans.
There might be some new-to-you ingredients in salsa verde, so let’s chat about them.
Tomatillos: Look for ones that have an intact and light green husk. The older they are, the more brown the husk gets.
Poblano peppers: These peppers are actually pretty easy to find and are normally sold near the other hot peppers in the produce section. They are super dark green, pointed, and at least the size of your hand. Look for ones that are glossy and bright on the outside. The heat can vary a lot on these, I’ve found. I generally consider them medium in heat.
How to adjust the spice/heat in your salsa verde:
If you’d like your salsa mild, remove the seeds and seed membrane for the poblano peppers and omit the jalapenos all together.
If you like a medium salsa, remove the seeds and seed membrane from both the jalapenos and the poblano peppers.
If you like a hotter salsa, keep the seeds in both peppers.
If you like really hot salsa, add a few other hot peppers to the mix like habaneros.