Salsa Verde Recipe

Not too long ago a former coworker of mine (now one of my very best friends) invited me to her home and introduced me to Trader Joe's salsa verde. Pretty immediately, I thought:

Where has this been my whole life?

Do others know about this? It's amazing. 

Why hasn't anyone else told me about this before?

I was hooked. I love adding a teaspoon of the salsa to my homemade breakfast burritos (which I prep in bulk and freeze) or just to enjoy with chips.

Since we're a low-sodium household, I wanted to see if I could make these from scratch with all the flavor but less salt. The only issue was that I ended up with a much larger portion than I needed. Luckily I came across this blog post by Jennifer Wadella that taught me that I can actually freeze salsa verde and it would defrost well. I was shocked! I ended up going back to the market to pick up more tomatillos, jalapeños, and onions so I could make this again. This salsa is now a staple in our freezer stash and has come in handy so many times.

Do you have a favorite salsa? Comment below.

Step 1: Gather and prep all ingredients

You're going to need: an onion, cilantro, 2-3 jalapeños peppers, 10-12 tomatillos, some garlic, and a pinch of salt. You can also add a touch of lime juice at the very end for some extra flavor.

Tomatillos have a husk exterior that you're going to want to remove. I rinsed mine and then cut them into halves.

For the jalapeños, I recommend removing the stem and seeds. If you like a lot of heat, you can add some seeds back in.

Step 2: Place tomatillos, onion, and jalapeños in the oven and broil until slightly charred

Step 3: Transfer ingredients to a blender, add cilantro. Season with salt and lime juice.

If your salsa is looking too liquidy, you can reduce it in a pot. Simply heat up a pot or pan (make sure it's large enough for all the salsa), add a couple tablespoons of oil, and then add salsa. Stir for 3-5 minutes until salsa has reduced to a desired thickness and consistency.

Step 4: Chill salsa in a refrigerator, then serve

You can just put the blender cup directly in the fridge or transfer to a bowl with lid.

Step 5: Serve with chips or add to your burrito

Step 6: Freeze leftovers to enjoy for later

The first time I batch-cooked and froze the salsa verde, I froze it in 1cup cubes. However, I've found that I much prefer to have it frozen in 1/2 cup portions. This is the perfect portion to have with chips or to use for breakfast burrito prep.

Homemade Salsa Verde Recipe


  • 8-12 tomatillos, remove husk and cut in half
  • 1 onion, peel and cut in half
  • 2 jalapeños, remove stem and seeds
  • 2 garlic cloves
  • Small bunch of cilantro, chopped
  • 2 tablespoons of lime juice (optional)
  • Salt to taste


  1. Turn on broil on oven. Place tomatillos, garlic, onion, and jalapeños on a sheet. Broil until charred.
  2. Transfer charred ingredients to a blender or food processor. Add fresh cilantro, salt, and lime juice. Blend until smooth. 
  3. Transfer to a refrigerator and cool for 2-3 hours before serving.
  4. Freeze leftovers in your Souper Cubes® trays. To defrost, leave in fridge overnight or microwave in 30 second intervals.


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