Salsa Verde

There is nothing better than fresh salsa, especially Salsa Verde! It’s my favorite, and it’s so easy. Just a few ingredients and you’ve got a delicious salsa.

This salsa can be water bath canned for long term storage or kept in the refrigerator. Enjoy!


  • Tomatillos (1 lb)
  • 1 half onion
  • Spicy peppers (3-6 of your choice)
  • 4 cloves garlic
  • 1 tbsp bouillon (either vegetable or chicken)
  • 1/4 cup water
  • 1/2 cup cilantro
  • 1 tsp Vegetable oil (or oil of your choice)
  • Salt and pepper
  • 1-2 Limes (juiced)


1. Cut the tomatillos and onions. Your tomatillos should be cut in halves if they are on the smaller side or quarters if they are large. You’re looking for them to be about golf ball size chunks. Do the same for the onion. Preheat your oven to 400 degrees Fahrenheit.

2. On a sheet tray, spread out the chopped tomatillos and onions. Add the whole spicy peppers and garlic cloves. For the spicy peppers, I use a whatever I have on hand. I like using jalapenos, serranos, and cayennes, but use whatever you want for your taste and spice tolerance.

3. Pour the vegetable oil all over the veggies on the tray. Add a sprinkle of salt as well. About 1 tsp for course ground salt or 1/2 tsp for table salt. Toss the veggies.

4. Pop your tray of vegetables in the preheated oven for about 15-20 minutes, or until they start to brown. The char gives your salsa more flavor.

5. While the veggies roast, boil the water and bouillon in a small pot so that everything combines into the water. Let the mixture cool.

6. Once the vegetables and your liquid bouillon are ready, pour everything into a blender or food processor. Don’t forget the cilantro. Pulse the mixture until you reach your desired consistency. I like mine about mid way between whole and smooth. You just need to pulse, stop, and taste/feel/look until the mixture gets to where you want it. This could take as few as 5 or as many as 15+. I pulsed mine 7 times.

7. Once at your desired consistency, taste the salsa for seasoning. Add salt and pepper to taste at this point and stir to combine. Tense and repeat seasoning until your reach your desired seasoning levels. This is also the time to add the line juice. How much juice you add depends on your taste, so add some and then taste until you find what you like.

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