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Zesty Salsa Verde

Total Time

Prep: 15 min. Bake: 35 min.


2 cups

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
Zesty Salsa Verde Recipe photo by Taste of Home


  • 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


  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.
    Freeze option: 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.

Nutrition Facts

1/4 cup: 127 calories, 8g fat (1g saturated fat), 0 cholesterol, 304mg sodium, 14g carbohydrate (9g sugars, 3g fiber), 2g protein.

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