Mexican green salsa

This recipe for Mexican green salsa is authentic, super easy to make and goes well with everything. The combination of fresh ingredients and roasted ingredients makes it super different and delicious.


  • Tomatillos.
  • Jalapeno
  • Yellow onion and garlic
  • Fresh cilantro
  • Salt
  • Sugar
  • Lime juice
  • Water

Preparation Mode

Heat broiler: Move oven rack about 4-inch below broiler element. Preheat broiler to high heat.
Roast tomatillos and jalapeño: Place tomatillos and jalapeño on a baking sheet then place in oven and roast about 4 – 5 minutes until charred on top (keep a close on on things as they can char pretty quickly – especially the pepper)
Turn and continue to roast: Rotate veggies to opposite side and roast until charred on opposite side, about 3 – 5 minutes longer.
Add ingredients to food processor: Slice pepper (or halve then remove seeds) then add to a food processor along with onion, cilantro, garlic, salt, sugar, lime juice, water and tomatillos (and any juices on pan).
Blitz to a coarse texture: Pulse several times to a coarse puree. Stir in more water to thin if desired. Serve warm as a topping or chill through in refrigerator to use as a chip dip.