Salsa verde isn't just for tacos anymore! This vibrant and fresh condiment has been gaining in popularity for its unique and flavorful combination of ingredients. From classic recipes to unique spins, salsa verde can make any dish a little brighter.
In this collection of 12 of the best salsa verde recipes, you will find recipes that you can use to top tacos, grilled meats, and just about anything else you can think of.
So, grab your ingredients and get ready to explore all the vibrant ways you can use salsa verde.
Pants Down Aprons On
Italian Salsa Verde
Salsa verde is the perfect green sauce to put on just about everything apart from cake and ice cream
This recipe uses essentially 1¼ cups of different fresh green herbs. I have made it with all different proportions and to be honest, my fav is almost all parsley, with about 2 tablespoons fresh basil to fill in the rest. You can use tarragon, sage, and rosemary, but I find that they are all just a l...
A traditional salsa verde recipe with an extra little punch from seasonal Hatch chiles. If you cannot get Hatch chiles, you can substitute 1 or 2 jalapeño peppers to give the salsa some heat, if desired.
Preheat the oven to 400°F and line a baking pan with foil or parchment paper. Peel and rinse the tomatillos to remove any stickiness. Peel and roughly chop the white onion. Remove the stem and seeds from jalapeños, then roughly chop them. Peel and mince the garlic.
Place the tomatillos and jalapeños on the prepared baking pan. Roast for 15-20 minutes or until the tomatillos' flesh starts to pucker and a few golden brown char marks appear for a fire-roasted flavor.
In a blender or food processor, add the roasted tomatillos, jalapeños, garlic, onion, cumin, and salt. Pulse several times to chop. Add the cilantro, juice from 1/2 lime, and avocado oil. Blend well until the salsa is smooth. Taste with tortilla chips and adjust the seasonings, if necessary.
Using an oven broiler makes quick work of the roasting. It will take about 15 minutes. Once roasted, it is very easy to remove the skins from the peppers as well as most of the seeds. You could leave them in, just keep in mind the salsa will be much spicier.
Whenever I need to escape my backyard, I make this sauce. It instantly evokes Italy, especially when spooned over Tuscan Grilled Skirt Steak . The sauce is made up of herbs, capers, garlic, shallots and anchovy. Don’t be put off by the anchovy—it adds depth of flavor, but you won’t taste it. The s...
Roasted Salsa Verde with Tomatillos and Chiles (Whole30 Salsa)
This roasted salsa verde is full of flavor and is a fantastic Whole30 salsa for your warm weather Whole30. Packed with roasted tomatillos, jalapeño, poblano pepper, and tomato, this garlicky Whole30 salsa will become your new favorite salsa verde, I pinky promise.
This Salsa Verde, or know as the green salsa that you’re obsessed with at your local Mexican restaurant but never really knew what was in it, is packed full of flavor. 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. There’s a few different ways...