How to Make Salsa as Good as a Mexican Restaurant

We Taste Tested 5 Popular Brands of Salsa and Here's What You Should Know

Our 29 Best Homemade Salsa Recipes

The Best Salsa Brands, as Chosen by Expert Cooks

Trader Joe’s Salsa Macha Is the Condiment of My Dreams

67 Things to Do with a Jar of Salsa

I Tried Chipotle's New Sauce, and It's a Zesty Game-Changer

65 Ways to Use Up a Jar of Salsa

22 Best Serrano Pepper Recipes

The Best Margarita Mix

21 Gluten-Free Dips and Salsas

How to Make Green Goddess Dip

How to Make Copycat Chipotle Honey Vinaigrette

Lemon Zest Substitutes: 4 Common Alternatives

I Tried the New Chili Crisp Ketchup, and Spicy Food Lovers Will Want to Put It on Everything

What Is Spicy Chili Crisp?

How to Make Homemade Hot Sauce

Copycat Chipotle Guacamole

How to Zest a Lemon 4 Easy Ways

What Is Mole Sauce?

TEST KITCHEN APPROVED

Zesty Salsa Verde

Name: Zesty Salsa Verde
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 2 cups
Cuisine: North America, Mexican
Ingredients: 2 pounds medium tomatillos (about 16), husks removed and halved; 2 large sweet onions, coarsely chopped (about 4 cups); 2 serrano peppers, seeded and chopped; 6 garlic cloves, peeled and halved; 1/4 cup olive oil; 1/3 to 1/2 cup water; 1/2 cup chopped fresh cilantro; 2 tablespoons lime juice; 1 teaspoon salt

TEST KITCHEN APPROVED

Total Time:Prep: 15 min. Bake: 35 min.

By Taste Of Home Editorial Team

Recipe by Kim Banick, Turner, Oregon

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Jun. 27, 2023

Last year was the first time I had ever grown tomatillos. They were so abundant that I had enough to eat fresh, give away and freeze for future gatherings. What I didn't expect was how well the salsa would freeze. I do like to add an extra zip by juicing a fresh lime into the salsa after it has thawed. —Kim Banick, Salem, Oregon

Can you freeze Zesty Salsa Verde?

Freeze cooled salsa in freezer containers. To use, thaw completely in refrigerator.

Peppers (Hot)

Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.

TEST KITCHEN APPROVED

Zesty Salsa Verde

Add your review

Yield:2 cups

Prep:15 min

Cook:35 min

Save Saved Saving email print

Ingredients

2 pounds medium tomatillos (about 16), husks removed and halved
2 large sweet onions, coarsely chopped (about 4 cups)
2 serrano peppers, seeded and chopped
6 garlic cloves, peeled and halved
1/4 cup olive oil
1/3 to 1/2 cup water
1/2 cup chopped fresh cilantro
2 tablespoons lime juice
1 teaspoon salt

Text Ingredients

Shop Recipe

Directions

1
Preheat oven to 425°. In a large bowl, toss tomatillos, onions, peppers and garlic with oil. Divide mixture between two 15x10x1-in. baking pans. Roast 35-40 minutes or until lightly browned, stirring occasionally. Cool slightly.

2
Process tomatillo mixture in a food processor until smooth, adding enough water to reach desired consistency. Add remaining ingredients; pulse just until combined.