Homemade Whole30 Salsa Verde Recipe - My Natural Family (2024)

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This Whole30 salsa verde is bursting with flavor and turns ordinary ingredients into a special meal. One of the secrets I've found to eating healthy is to include lots of flavor in my recipes so I don't miss all the foods that don't make my tummy happy - and this recipe is a perfect example because it is full of flavor but has practically no fat, no sugar, no dairy, no grains, etc.

I was getting ready to make my family's favorite white chicken enchiladas for a family party when I came into a roadblock. I haven’t made enchiladas in … years – I know super pathetic! (my poor family, is it considered passive neglect if I haven’t made my family's enchiladas in YEARS?)

Homemade Whole30 Salsa Verde Recipe - My Natural Family (1)

The issue is this - the enchiladas are very dairy heavy, which doesn’t get along with my tummy at the moment – and let's be honest, heavy cream is not the healthiest choice…although I would argue there are much worse things you could eat other than heavy cream.

Anyway, I had a brilliant idea on how I could make my favorite enchilada recipe at least a little healthier than my mom's version and reached into the depths of my food pantry to find my one lone can of green enchilada sauce. It would surely be a healthy ingredient to add to my recipe…WRONG. The ingredient list was really not conducive to whole, healthy, non-processed foods. High fructose corn syrup is one of the prominent ingredients…really, why?

No problem, I will just go to the store and buy a different brand that doesn’t contain all the other unnecessary ingredients…wrong again. I am sure that there are brands out there that are fabulous, but they don’t sell them at my local grocer, and I was not in the mood to go on a wild goose chase looking for it…Onto plan B. I looked at the list of ingredients, picked out the ones that I liked, and decided to attempt to make my own.

Wow! Am I glad that I did! Not only did this taste AMAZING…like I could have sat down with an entire batch of my favorite Paleo tortilla chips * (I buy them at Costco when they have them and when I'm not on a Whole30) and eaten the entire pot amazing, but it was super easy – way easier than I thought – so easy it made me wonder why everyone didn’t make their own, and this recipe made a fairly large batch.

Enough that I could make the enchiladas, eat chips and salsa to my heart's content, and still have enough to freeze for another go-around of the enchiladas in the near future.

In conclusion, plan B was a huge success. It ended up delicious and I love that it is made with fresh and healthy ingredients. I love success stories like that, because trust me, as a food blogger, there are a lot of bloopers that don’t make the highlight reels :-).

Please comment below and let me know what you think of this recipe. I would love to know if you like it as much as I do!

Main Ingredients

  • Tomatillos - You need about a pound. The easiest thing is to just weigh them at the store before you buy them. If you haven't tried them before, they are a nightshade and technically a fruit like a tomato but have a husk that peels off easily.

    They don't really taste at all like a tomato, but instead are a little sour and sweet with a bit of a citrus note and are very firm even when they are ripe and have a texture like gelatin when blended. I especially love the flavor they get when they are roasted.

  • Jalapeños - You may leave the seeds in if you like the heat or take them out if you don't.
  • Cilantro - Fresh is critical in this recipe and easy to find in the grocery store for an affordable price.
  • Onion - I prefer white but yellow works too.
  • Garlic - Only fresh garlic will do for this recipe. There is no substitute for whole, roasted garlic. The deep, rich roasted flavor is one of the best flavors in the world IMHO.

How to Make

Time needed:1 hour

I am surprised every time I make this how easy it is! There are only six ingredients, barely any chopping, and less than a minute of blending.

  1. Prep

    To start - peel the tomatillos, cut them in half, cut half in onion in half or fourths again, and cut a jalapeno or two in half again.

  2. Roast

    Roast the veggies on a cookie sheet in the oven for about 20 minutes until all the veggies are golden brown.

  3. Blend

    Wait until they cool down a bit or all the way, add the rest of the ingredients, then blend them until it is the right consistency

  4. Adjust the flavor

    You can change the amount of spiciness by adding more or less jalapeno or adding the seeds or not. I like the kick of raw garlic but if you want a more mellow flavor, go ahead and roast all of some of the garlic.

  5. Serve

    Serve! It really is that easy.


What is the difference between salsa verde and salsa?

The main ingredient in "regular" salsa is tomatoes and the main ingredient in this recipe is tomatillos. Although tomatillos sound and kind of look like tomatoes, they really aren't the same thing.

Tomatillos have a tangy, zesty flavor and it changes the taste of the salsa. This recipe is also roasted so that makes it taste different than red salsa too. Other than that, they are pretty much the same ingredients.

How do I use this tasty, green stuff?

Try it on a healthy taco salad and all its variations, so start with your favorite lettuce, then your favorite meat, like ground beef with taco seasoning, pulled chicken or pulled pork, tomato, onions, lots of red salsa and/or this, jalapeno, lime, fresh cilantro, cilantro, guacamole and use homemade mayo. like a salad dressing if you are on a Whole30 or ranch dressing otherwise. (I kind of think this mixed with homemade mayo tastes a bit like a dairy-free version of the cilantro-lime ranch at Cafe Rio.)

I also love it on fried eggs, with chips (duh!), on grilled chicken, in tacos, on carnitas. Basically, anything you like red salsa on, give this a try on. Well, or anything other people like red salsa on, give this a try on. I actually don't really like most red salsas but I love this.

How long will this last?

It is best when used within five days but you may get it to last a few more days. It mostly depends on how fresh your vegetables were to start with and the humidity in your fridge. It may gel in the fridge. If that happens, add a bit of warm water to it and mix it in. You can also freeze it. It tastes fine but the texture separates a bit.

Is salsa verde the same as chimichurri?

No! It is green and has some of the same ingredients but is very different in taste and use. Compare the ingredients below to the ingredients in my chimichurri recipe and I think you'll quickly see that this recipe is salsa and chimichurri is a sauce and has an herby, Italian/Argentine flavor. They are both fantastic tasting and non-dairy and can add lots of flavor to your meals.



Homemade Whole30 Salsa Verde Recipe - My Natural Family (2)

Homemade Whole30 Salsa Verde Recipe

★★★★★5 from 1 review

  • Author: Rebecca Baron
  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Total Time: 60 minutes
  • Yield: 12 1x
  • Category: Side Dish
  • Cuisine: Paleo
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This is bursting with flavor and is so refreshing and healthy. It just makes everything taste good. Plus, it's Whole30, Paleo, Clean Eating, Gluten-Free, Dairy-Free and Vegan.



  • 1 pound tomatillos (about 6-8)
  • 1-2 jalapeños (de-seeded and roughly chopped (you can leave the seeds in if you like your sauce especially spicy - I used 2 jalapeños and removed the seeds)
  • ½ cup fresh cilantro
  • ½ large onion
  • 4-5 cloves garlic, peeled
  • 1 tsp Real Salt *, or more to taste
  • 1 Tbl. lime juice (about ½ lime)


  1. Preheat the oven to 450 F.
  2. Rinse and dry the tomatillos and jalapeños.
  3. Remove the husks from the tomatillos and discard them.
  4. Cut the tomatillos in half.
  5. Remove and discard the stem from the jalapeños and cut them in half. Leave the seeds if you like it spicy or remove them for a more mild flavor.
  6. Remove and discard the skin from the onion and cut it in fourths.
  7. Place the tomatillos, jalapeños and onion on a baking sheet, cut side down (no oil is necessary).

  8. Roast in the oven for 20 minutes or until they have all browned and are tender.
  9. Remove the pan from the oven and let them cool slightly.
  10. Place all oven ingredients in a food processor or blender (I used a Vitamix *) along with the remaining ingredients and blend until you reach the desired consistency.

  11. Store in the refrigerator for up to five days or freeze.


  • If you want creamy salsa, let the oven ingredients cool then add one avocado before blending.
  • Be careful when blending hot ingredients.
  • If it is too thick, add a little water (this especially happens after being in the refrigerator for awhile).

Keywords: homemade, healthy, flavorful

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Homemade Whole30 Salsa Verde Recipe - My Natural Family (2024)


Can you use canned tomatillos instead of fresh for salsa verde? ›

Fresh Green Salsa

The easier alternative is to use canned tomatillos. This delicious salsa verde is raw version that has a strong and bitey flavour. To serve with hot dishes, such as chilaquiles and eggs, you can boil the finished salsa for 2-4 minutes for a delicious and warm addition.

What is the difference between green salsa and salsa verde? ›

Salsa verde, also known as "green salsa," is made with green tomatoes or tomatillos, green chili peppers, cilantro, onions, and lime juice. It is typically tangy and has a slightly smoky flavor. It's usually served with a variety of dishes such as tacos, enchiladas, and chilaquiles.

How long does homemade salsa verde last in the fridge? ›

Storage suggestions: This salsa verde should keep well in the refrigerator, covered, for at least 1 week. If you added avocado, it will keep well for about 3 days—be sure to press plastic wrap against the top surface to prevent oxidation.

Can you have salsa on Whole30? ›

There are few things more appropriate in the summer than chips and salsa. This Whole30 Salsa recipe is simple and robust and can bring a little bit of summertime to your day all year round.

Do canned tomatillos need to be cooked? ›

The canned variety has already been simmered until softened, and all you have to do is drain them. Cooking by simmering or, preferably, broiling is the first step in all of my tomatillo recipes; skip this step if you're working with canned.

Why does my tomatillo salsa taste sour? ›

Raw tomatillos can be acidic, you want your finished salsa to be tangy, but not mouth-puckeringly sour. If your finished salsa is too sour, add more sugar, ¼ teaspoon at a time until the flavor is more balanced.

What is a substitute for tomatillos in salsa verde? ›

For a tomatillo substitute, buy underripe tomatoes and add a squeeze of lime juice. You will often see tomatillos in Mexican dishes like salsas, tacos, soups, and enchiladas. This swap might work well in a recipe like Slow Cooker Chicken Verde, Ceviche Verde, White Chili with Avocado Cream or Baja Fish Tacos.

What kind of salsa do most Mexican restaurants use? ›

By far, salsa roja is the most popular Mexican salsa, and after a bite, it is not hard to see why. Different chefs will often vary the amount of heat by adjusting how much and what kind of chilis are added to the mix.

What is the difference between Italian and Mexican salsa verde? ›

Italian salsa verde is an herb-based sauce that is similar to pesto but traditionally made with parsley instead of basil. Mexican salsa verde has a consistency much like that of red salsa but is made with tomatillos instead of tomatoes.

Can you freeze homemade salsa verde? ›

Yes, you can freeze Salsa Verde.

Does homemade salsa verde freeze well? ›

Yes, salsa verde can be made up to 3 days ahead of time and stored in a covered container in the refrigerator. It can also be frozen for up to 3 months. Thaw overnight in the refrigerator before serving.

Can you leave salsa verde out overnight? ›

If you've already opened your salsa, no—you can't just leave it out on the counter. Refrigerate it as soon as you can so your favorite salsa is fresh and ready for your next margaritas-and-nachos night. How should you store salsa? Unopened salsa should be stored however it was stored at the store.

Is Chick Fil A Whole30-approved? ›


They're off-limits because they contain ingredients like cornstarch, molasses, and soybean oil. Even the fruit cups contain added sugar, and the salads have ingredients like soybean oils and cornstarch.

Can you have McDonald's fries on Whole30? ›

Potatoes of all varieties are in, but fries and chips are not. (This should not be a surprise. Fries and chips are about as Whole30 as Paleo Pop-Tarts.)

Can you eat popcorn on Whole30? ›

Anything with gluten is off-limits, along with rice, oats, corn and pseudo-grains like quinoa or buckwheat. That means no pasta and popcorn for 30 days.

Can I use canned tomatillos instead of fresh? ›

You might find canned tomatillos, but they won't substitute well in recipes that call for fresh ones. HOW TO STORE In a paper bag in the refrigerator for up to a month. HOW TO PREPARE Remove the husk by pulling from the bottom of the tomatillo belly up to where it attaches at the stem.

Can you use canned tomatillos? ›

They are commonly used in Mexican cuisine and can be used to make salsa verde, enchiladas, and other dishes. Canned tomatillos can also be used as a base for soups and stews or as a topping for tacos and tostadas.

Are fresh or canned tomatoes better for salsa? ›

While fresh tomatoes make great pico de gallo, you gotta go with canned tomatoes if you want that true restaurant salsa flavor.

What is a substitute for fresh tomatillos? ›

Unripe green tomatoes are an excellent substitute for tomatillos due to their similar acidity and firmness.


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