Salsa Verde
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October 16, 2025. — Susan Greene
For the past few weeks, my Theo’s Market Gardens CSA shares have come with a pint of tomatillos — those bright green gems wrapped in their delicate, papery husks. Since salsa verde is a staple in our house, I’ve been saving them up for a big batch to enjoy now and preserve for later. When making salsa, I like to roast the vegetables first — the heat deepens their flavor, softens the sharpness of the tomatillos, and adds a subtle smokiness to the final product. This weekend, I roasted the tomatillos alongside jalapeños, onion and garlic, then blended them with fresh cilantro, and lime — all from the farmstand. The result is a vibrant, tangy salsa that’s perfect for tacos, grain bowls, or simply scooping up with chips.
Ingredients:
1 pint tomatillos (approx 8-10 large tomatillos)
2-3 segments of garlic
1/2 onion
2 jalapeños
1 tsp. salt
3 tbsp. avocado oil
1 bunch of cilantro
1 lime
How to Make It:
Preheat your oven to 450°F.
Peel the husks from the tomatillos and rinse off their sticky coating. Pat them dry and place them in a 9×13-inch baking dish. Add the whole jalapeños and half an onion to the dish. Drizzle everything with about 2 tablespoons of avocado oil, sprinkle with salt, and toss so all the vegetables are evenly coated and spread out in a single layer.
Next, drizzle a tablespoon of olive oil over the garlic cloves, sprinkle with a pinch of salt, wrap them in foil, and tuck the packet into the baking dish. Roast everything for 15–20 minutes, until the tomatillos are blistered and slightly golden, and the peppers and onion are softened.
While the vegetables roast, add half a bunch of cilantro leaves to a blender or food processor. Using a microplane, grate the zest of one lime directly into the blender, then squeeze in the lime juice as well.
Once the vegetables are done, unwrap the garlic and squeeze the roasted cloves from their skins into the blender. Add the roasted onion, tomatillos, and all the flavorful pan juices. For the jalapeños, you can toss them in whole for more heat or slice them open and remove the seeds for a milder version.
Blend until you reach your desired consistency — smooth or slightly chunky both work beautifully. Taste and adjust with more salt or lime juice if needed. Serve warm or chilled with chips, tacos, grilled meats, or soups.
Storage & Serving Tips:
Serving ideas: Use as a topping for tacos, burrito bowls, grilled chicken, fish, roasted vegetables or as a dip with tortilla chips. The flavor only improves a day after making it, as the ingredients meld together.
Refrigerate: Store in an airtight container in the fridge for up to one week.
Freeze: Pour the salsa into ice cube trays for small portions, or into a freezer safe container for larger amounts; it will keep for up to three months.
Items I recommend that I used to make this recipe:
