Stupid-Easy Recipe for Big Batch Salsa Verde (#1 Top-Rated)


Homemade salsa is infinitely more delicious than what you can get in a jar, and the blender makes the process a snap. A mix of fresh chili varieties adds complexity to this tangy, mildly spicy sauce, which you can literally use for breakfast through to dinner. The recipe makes plenty for now and to freeze for the future, and is easily doubled if you’d like to stash away even more.

Satisfy your sweet tooth with this easy-to-make recipe for Big Batch Salsa Verde.

1. Info for Big Batch Salsa Verde

  • Cook Time: 1 hr
  • Total Time: 1 hr
  • Servings: 24
  • Calories: 75.64 kcal

2. Ingredients for Big Batch Salsa Verde

  • 2 lb. tomatillos
  • 4 jalapeño chilies
  • 2 poblano chilies
  • 4 Anaheim chilies
  • 2 medium onions
  • 6 garlic cloves
  • 1/4 cup extra-virgin olive oil
  • 2 tsp. salt (for roasted vegetables)
  • 1 cup cilantro (leaves and tender stems; 1 cup is 1/2 cup chopped)
  • 2 Tbsp. fresh lime juice (for blending)
  • 1/4 cup water (for blending)
  • 1/2 tsp. ground cumin (for blending)
  • Salt (optional, for serving)
  • Lime juice (optional, for serving)
  • Cumin (optional, for serving)
  • Water (optional, for serving)
  • Tortilla chips (or raw vegetables, plus additional foods for serving as you like)

3. Directions:

  1. Preheat oven to 425°F.
  2. Pull husks from tomatillos and cut tomatillos in half. Core and seed jalapeño, poblano, and Anaheim chilies. Cut onions into thick slices, and smash garlic.
  3. Spread tomatillos on one sheet pan and jalapeños, poblanos, Anaheims, onion slices, and garlic on another sheet pan. Drizzle evenly with olive oil and toss everything to coat lightly. Sprinkle with salt.
  4. Roast vegetables on racks in upper third and lower third of preheated oven for 15 minutes. Turn once or twice with a spatula, and roast until vegetables have collapsed and are starting to brown around edges, 10-20 minutes more.
  5. Check to see that vegetables are done. Remove from oven or add time as needed. Let cool.
  6. Roughly chop cilantro. Juice the lime. Scrape vegetables and juices into blender. Add cilantro, lime juice, water, and cumin and pulse to create a slightly chunky puree.
  7. Taste and add more salt, lime juice, or cumin if you like. If salsa seems thick, add a bit more water.
  8. Serve salsa in a bowl with tortilla chips or raw vegetables; on quesadillas, tacos, or enchiladas; with grilled shrimp; on cream cheese served with crackers…everything! To store salsa for later, divide into 4 zip-top freezer bags, squeeze out any air, and seal; freeze up to 4 months.


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