This Fresh Garden Salsa Verde is the perfect Summertime salsa! Dip it in some chips or turn it into some delicious enchiladas, this is sure to wow! This salsa verde recipe is healthy and full of delicious nutrients. It is easy to make and comes together in under 30 minutes. Fast, quick, and healthy, it is sure to become your new favorite summertime salsa!
This salsa verde is fresh and delicious. Most of the ingredients can be grown in any Summer garden so it makes it super fresh if you have a garden already going. If not, no worries, you can get all the fresh ingredients at your local farmer's market or grocery store!
Check out a couple of ways to use this delicious recipe in this Vegan Fajita Bowl or these Plant-Based Potato Tacos. Check out this Thai Basil Pesto this Pineapple Habanero Salsa or this Tangy and Delicious Pineapple BBQ Sauce for some more fun sauces!
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Ingredients
The ingredients in this recipe are super fresh and delicious, it is even more fun if you can get them from your garden or your local farmer's market.
- Anaheim Chilis
- Poblano Chilis
- Tomatillos
- Jalapeños
- Cilantro
- White Onion
- Garlic
- Vegetable Broth
- Salt to taste
Please see the recipe card for quantities.
Instructions
Slice the onion in half and place the onion, peppers, and tomatillos on a baking sheet.
Set the oven to broil and broil on high for 7 minutes or until charred. The charred peppers will bring out the natural sweetness of the peppers.
Add all the peppers to a food processor or high-speed blender along with the vegetable broth, garlic, and salt and blend until smooth.
Pour into a mason jar and refrigerate or use it right away.
Hint: If you have a gas stove or a charcoal grill, you can also char them that way. To char over the stove, using tongs, hold them over the gas rotating slowly until charred. To char them on the grill, place them over indirect heat and cover and grill until charred.
Substitutions
Want to make this fit into any diet? Check out some common substitutions below!
- Nightshade-Free - This garden salsa is full of nightshades. However, you can easily make this nightshade-free. sub out the tomatillos and peppers and use cucumber and onion and season with cumin, lime juice, and oregano.
- FODMAP-Friendly - Use diced cucumber, radish, and avocado, check out a great recipe here
- Low-Sodium - To make this recipe low sodium, leave out the salt and use low sodium or salt-free vegetable broth.
Variations
Want to mix it up a bit? Check out some of these fun variations!
- Spicy - kick the heat up a notch by using habaneros or ghost peppers in place of jalapeños!
- Deluxe - Make this creamy by adding an avocado to the blender with the vegetables.
- Kid-friendly - Tame the heat a bit by leaving out the jalapeños.
Use this Salsa Verde in these Roasted Veggie and Black Bean Tacos or these Easy Enchiladas with Green Sauce!
Equipment
Equipment can have a big impact on how a recipe turns out. I love my Ninja Blender, it seriously gets me through life. I don't own a food processor and this helps me do all the dirty work!
Storage
Store the salsa in a mason jar in the fridge for up to four days. If you want it to keep for longer, try canning or freezing the recipe!
Top tip
Fresh is key in this recipe! Try to always get fresh ingredients if you can. Look for peppers that are not shriveled or bruised and if you have the ability, try getting your produce at a local farmer's market!
Fresh Garden Salsa Verde
Ingredients
- 2 Anaheim Chilis
- 2 Poblano Chilis
- 14 Tomatillos
- 2 Jalapeños
- ½ cup Cilantro
- 1 White Onion
- 3 cloves Garlic
- 1 cup Vegetable Broth
- Salt to taste
Instructions
- Slice the onion in half and place the onion, peppers, and tomatillos on a baking sheet.
- Set the oven to broil and broil on high for 7 minutes or until charred. The charred peppers will bring out the natural sweetness of the peppers.
- Add all the peppers to a food processor or high-speed blender along with the vegetable broth, garlic, and salt and blend until smooth.
- Pour into a mason jar and refrigerate or use it right away.
Notes
- Spicy - kick the heat up a notch by using habaneros or ghost peppers in place of jalapeños!
- Deluxe - Make this creamy by adding an avocado to the blender with the vegetables.
- Kid-friendly - Tame the heat a bit by leaving out the jalapeños.
Nutrition
Food safety
- Cook to a minimum temperature of 165 °F (74 °C)
- Do not use the same utensils on cooked food, that previously touched raw meat
- Wash hands after touching raw meat
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
Freya says
This was so delicious and fresh on pasta, I’ll be serving this all summer!
Stefanie says
OOhh, I love salsa verde!! Will have to try! Looks great, thanks!
kaydimaggio says
Thank you! I hope you enjoy!
Tavo says
very yummy salsa verde! A new favorite in the house!
Chrissaysnature says
I love this salsa with tomatillos! They gave the salsa such a unique taste. Definitely making this again!
Marinela says
This garden salsa verde has the most perfect color! Delicious and fresh, this healthy dip goes well with so many meals! Thank you for the recipe, Kayla!
Lucy says
This salsa is delicious and so easy to make. I love the variations you've included too. I'll definitely be using it to make your delicious enchiladas recipe!
kaydimaggio says
I hope you enjoy!
Emily says
I love how the broiling brings out the natural sweetness of the peppers; thank you for this delicious salsa verde recipe. It was amazing on the tamales we had for lunch!
kaydimaggio says
So glad you enjoyed! Tamales would be perfect with this!
Anaiah says
Yummm! Perfect recipe for salsa verde. My garden is ripe so I found this recipe just in time! It turned out delicious.
kaydimaggio says
Don't you just love cooking out of your garden?? It is so fun!
Daniela says
Easy recipe! Had this with some chip for an easy summer dinner
kaydimaggio says
So glad you enjoyed!
Joshua says
Super easy salsa verde recipe! I'll be eating this all week in tacos, burritos, enchiladas - you name it!
kaydimaggio says
I hope you enjoy it!
Julia says
This sounds lovely... I can just imagine eating it. I've planned a trip to the Farmer's Market on Thursday to find some of these awesome ingredients. I think that this Salsa Verde will go with so many late summer meals and spread over wraps. Can't wait to taste it.
kaydimaggio says
Yes! You will love it!
Choclette says
Oh, how I wish we had Trader Jo's here in the UK. Envy, envy envy. Love the look of your salsa verde. We haven't grown tomatillos for a few years, but used to enjoy making salsa out of them. I didn't make anything as grand as yours though. Might put tomatillos on next year's gardening list and I'm pinning your recipe for sure.
kaydimaggio says
No Trader Joe's?!?! I don't know if I could cope! Haha.