Classic Mexican Salsa Verde

You know the green salsa that you’re obsessed with at your local Mexican restaurant but never really knew what was in it? Here's how to make your own, just as delicious and so easy to make!

There’s a few different ways to prepare salsa verde but I like to broil the tomatillos, onion, and jalapeños until lightly charred for some extra flavor. After that a quick whirl in your blender is all that stands in the way of you pouring this onto everything you eat. I like to keep a jar of this salsa on hand at all times which is easy since it’s super easy to whip up.

What is Mexican Salsa and How To Make it

Mexican Salsa Verde is a versatile and tasty choice (not just) for anyone following a low-carb diet. This bright green sauce, made with tomatillos, cilantro, lime, and a hint of jalapeños, is perfect for adding a pop of flavor without piling on the carbs.

Try drizzling it over grilled chicken or fish to boost the flavor of your protein dishes. It also works great as a dip for fresh veggies like cucumber, celery, or bell peppers, making for a crunchy and healthy snack. Or, mix it into a salad with greens, avocado, and a sprinkle of cheese for a quick, nutritious meal.

Step-by-step

1. Preheat your oven’s broiler to high and place the rack 3 inches (8 cm) from the flame. Line a baking sheet with aluminum foil for easy clean up.

2. Cut the tomatillos in half and place them cut side down on the baking sheet along with the onion and jalapeños.

3. Spray or brush with a small amount of olive oil. Broil for 5 minutes until charred.

   

4. Transfer to a blender along with the remaining ingredients and blend until smooth.

   

5. Season with salt to your taste. Store in an airtight jar in the refrigerator for up to two weeks.

   

Recipe

Classic Mexican Salsa Verde

★★★★★4.5 (45 ratings)

Homemade Salsa Verde: A zesty blend of tomatillos, onion, cilantro, and lime. Perfect for drizzling over ...

Hands on

10m

Overall

15m

Servings

18

3.2 g

Net carbs

0.7 g

Protein

1.3 g

Fat

29

kcal

1 serving2 servings3 servings4 servings5 servings6 servings7 servings8 servings9 servings10 servings11 servings12 servings18 servings36 servings54 servings72 servings

US + metricMetricUS

PrintPinRate

Ingredients makes about 34 fl oz/ 1 L

• 2 lbs tomatillos (900 g)
• 1 large white onion (200 g/ 7.1 oz)
• 2 jalapeños (28 g/ 1 oz)
• 2 cloves garlic
• ¹/₂ cup cilantro (12 g/ 0.4 oz)
• 1 lime, juiced
• sea salt or pink Himalayan salt, to taste
• 1 tbsp olive oil or avocado oil to brush or spray (15 ml)

Instructions

1. Preheat your oven’s broiler to high and place the rack 3 inches (8 cm) from the flame. Line a baking sheet with aluminum foil for easy clean up.

2. Cut the tomatillos in half and place them cut side down on the baking sheet along with the onion and jalapeños.

3. Spray or brush with a small amount of olive oil. Broil for 5 minutes until charred.

4. Transfer to a blender along with the remaining ingredients and blend until smooth.

5. Season with salt to your taste. Store in an airtight jar in the refrigerator for up to two weeks.

Nutrition per ¼ cup/ 60 ml

Carbs 47%Protein 10%Fat 43% of calories

Net carbs

3.2 g

Total carbs

4.4 g

Fiber

1.2 g

Sugars

2.6 g

Protein

0.7 g

Fat

1.3 g

Saturated fat

0.2 g

Calories

29 kcal

Sodium

129 mg · 5.61% RDA

Magnesium

12 mg · 3.08% RDA

Potassium

173 mg · 8.67% EMR

Nutrition by ingredient

Per 1/4 cup/ 60 ml	Net carbs	Protein	Fat	kcal
Tomatillos, raw	2 g	0.5 g	0.5 g	16
Onion, white, fresh	0.8 g	0.1 g	0 g	4
Peppers, Jalapeno, fresh	0.1 g	0 g	0 g	0
Garlic, fresh	0.1 g	0 g	0 g	0
Coriander (cilantro), fresh	0 g	0 g	0 g	0
Lime juice, fresh	0.2 g	0 g	0 g	1
Salt, pink Himalayan rock salt	0 g	0 g	0 g	0
Olive oil, extra virgin	0 g	0 g	0.8 g	7
Total	3.2 g	0.7 g	1.3 g	29

Serving size 1/4 cup/ 60 ml

• Gluten free
• Dairy free
• Egg free
• Nut free
• Pork free
• Avocado free
• Coconut free
• Fish free
• Shellfish free
• Beef free
• Pescatarian
• Vegetarian
• Vegan