clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Bowl of freshly made salsa verde with cilantro and freshly baked chips.

Homemade Charred Salsa Verde

  • Author: Catherine Perez
  • Prep Time: 5 minutes
  • Cook Time: 10 minutes
  • Total Time: 15 minutes
  • Yield: 16 oz 1x
  • Category: Condiment
  • Method: Stove Top
  • Cuisine: Mexican
  • Diet: Vegan


Make the best homemade salsa verde to enjoy on your own or at your next gathering. Made with a blend of freshly charred tomatillos, onions, peppers and cilantro.



Homemade Salsa Verde

  • 1.5 lbs tomatillos, remove stem and peels then wash the skin well
  • 1/2 yellow onion, peeled and cut down the middle with end removed
  • 4 cloves garlic, peeled
  • 2 jalapeños, stem removed
  • 1 serrano pepper, stem removed (optional, this will make it spicier)
  • 1/4 cup fresh cilantro
  • 1/2 tsp salt or more to taste

Baked Chips

  • 810 corn tortillas
  • Avocado oil
  • 12 wedges lime juice
  • Pinch of salt


  1. Heat up an unoiled skillet or grill pan on the stove top. Add your tomatillos, onion, garlic, and peppers to the pan and grill on both sides until charred. The garlic only needs 1 minute on each side, so remove once cooked. Allow the remaining veggies to cook and sear on both sides for about 8 minutes, flipping half way or until nicely blackened on both sides.
  2. Remove the ingredients from the grill pan and place in a blender or food processor along with the cilantro and salt. Process on low until you achieve your desired consistency. I prefer mines a little chunky, but you can blend it more if desired. Taste and adjust the salt more if desired.
  3. Now you can prepare the chips. Preheat the oven to 425F. Cut your tortillas however you wish and then spread out on a single layer between 1-2 lined baking sheets.
  4. Spray or brush the tortillas on both sides with oil, then salt and squeeze some fresh lime juice over top of the chips.
  5. Place the chips in the oven to bake for 10 minutes, flipping half way. Once out of the oven, allow to cool completely before serving so they crisp up.


You can make the chips in an air fryer. Place the chips in the fryer basket and set the air fryer to 400F for 4-5 minutes. You just want the edges to start looking golden and crispy before removing from the oven.

Control the heat of your salsa by adjusting the peppers used. If you need to, feel free to deseed and devein your peppers before charring.

Blend to your desired consistency. I blend on low in my blender until the salsa is chunky.

If your salsa appears more watery then you want it to be, you can place the salsa in a saucepan and cook it down a little bit more on the stovetop to remove excess liquid.

Use good quality fresh ingredients for the best flavor. If you choose ingredients that are old or not as fresh it will significantly impact the flavor of your salsa.

Keywords: salsa verde, homemade salsa verde, charred salsa verde