Zesty Salsa Verde

Total Time

Prep: 15 min. Bake: 35 min.


2 cups

Updated: Jun. 27, 2023
Last year was the first time I had ever grown tomatillos. They were so abundant that I had enough to eat fresh, give away and freeze for future gatherings. What I didn't expect was how well the salsa would freeze. I do like to add an extra zip by juicing a fresh lime into the salsa after it has thawed. —Kim Banick, Salem, Oregon
Zesty Salsa Verde Recipe photo by Taste of Home


  • 2 pounds medium tomatillos (about 16), husks removed and halved
  • 2 large sweet onions, coarsely chopped (about 4 cups)
  • 2 serrano peppers, seeded and chopped
  • 6 garlic cloves, peeled and halved
  • 1/4 cup olive oil
  • 1/3 to 1/2 cup water
  • 1/2 cup chopped fresh cilantro
  • 2 tablespoons lime juice
  • 1 teaspoon salt


  1. Preheat oven to 425°. In a large bowl, toss tomatillos, onions, peppers and garlic with oil. Divide mixture between two 15x10x1-in. baking pans. Roast 35-40 minutes or until lightly browned, stirring occasionally. Cool slightly.
  2. Process tomatillo mixture in a food processor until smooth, adding enough water to reach desired consistency. Add remaining ingredients; pulse just until combined.

Can you freeze Zesty Salsa Verde?

Freeze cooled salsa in freezer containers. To use, thaw completely in refrigerator.

Peppers (Hot)
Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.

Nutrition Facts

1/4 cup: 127 calories, 8g fat (1g saturated fat), 0 cholesterol, 304mg sodium, 14g carbohydrate (9g sugars, 3g fiber), 2g protein.