Creamy Salsa Verde Recipe

Sour cream is the surprise creamy ingredient in this tangy, spicy creamy salsa verde recipe. Broiling the tomatillos, jalapeños, onion and garlic add another level of smokiness to the salsa.

This salsa verde was made to accompany my grilled salmon tacos, however, it goes great with any taco, tostada or burrito recipe as well as for just dipping a pile of chips into it on repeat!

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Homemade salsa of any kind is always better than store bought. And it is so easy and quick to make as well. Good luck getting it to last more than a few days since its hard to not eat it all at once!

I love making homemade salsas since they are so quick to make and always taste so much fresher than store-bought.

Salsa verde ingredients:

Just a few fresh ingredients make up this super tasty salsa verde.

• Tomatillos
• Jalapeños - you can also use Serrano, Anaheim, Poblano or a combination of whatever chilis you like.

• White onion
• Garlic
• Cilantro - leaves and stems
• Lime - zest and juice
• Kosher salt
• Sour cream - you can use a non-dairy version if you need to keep the recipe non-dairy

See recipe card for quantities.

Instructions

This recipe is made in two parts, first in the oven to broil the veggies then puree in a food processor.

Place the whole tomatillos, chiles, unpeeled garlic and half white onion on a baking tray. No need for foil or to spray with oil.

Place top oven rack 6-8 inches (15-20 cm) below the broiler and broil the veg 4-5 min a side, flipping once during broiling.

Let everything cool then add to the food processor including any liquid the tomatillos released during broiling

Pule the mixture until it looks close to this. You don't want to puree all the way before adding the rest of the ingredients.

Add in the salt, lime zest and juice

Then add in the cilantro. Pulse a few times.

Add in the sour cream and pulse again.

Pulse or puree until you get a consistency you like. Taste and season with more salt or lime if desired. Transfer to a bowl with a lid to chill completely before serving.

Hint: If you want to make the salsa ahead of time, don't add in the sour cream right away. It will make the salsa not last quite as long since it is more perishable. Mix it in right before serving.

Substitutions or variations:

Giving the visitor ideas on how they can change this recipe to better suit their dinner guests, or their cultural cuisine, is a great way to increase the chances they make the recipe

• Even spicier - Do a combination of jalapeños and serrano chilies and blend them whole ( removing just the stem) so the ribs and seeds are included in the salsa.
• Non-dairy - you can swap out the sour cream for a non-dairy version or omit it. Keep in mind this salsa wont be as creamy without the sour cream
• Avocado - add avocado for a creamy avocado salsa verde

See this Hatch chile salsa verde for another variation of this tasty green chile salsa.

Equipment

Food Processor - or a blender is needed to blend the salsa to a smoother mixture. I love my Cuisinart 8 cup food processor for making salsas. I will just pulse the mixture instead of letting it run. I feel like I can control how blended the salsa gets this way.

Salsa storage:

Store in an air tight container in the refrigerator. Good for 4-5 days.

If you want to store in the freezer, do so without the sour cream in it. It will have a weird consistency once thawed with it. Add in the sour cream once thawed then chill in refrigerator before serving.

Related:

Looking for other recipes to dip your chips in ? Try these salsas and dips:

Pairing:

This salsa verde goes amazing with these taco recipes:

"Recipe"

Creamy Salsa Verde Recipe

Shanna

Sour cream is the surprise creamy ingredient in this tangy, spicy creamy salsa verde recipe. Perfect for tacos, burritos, bowls and just as a dip.

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Cook Time 10 minutes mins

Cooling, pureeing and chilling 4 hours hrs 30 minutes mins

Total Time 4 hours hrs 45 minutes mins

Servings 2 cups

Ingredients

  

• lbs tomatillos - about 8 husks removed (475G)
• 1-2 jalapeños, You could also use a combo of any green chilies - poblano, Anaheim, Serrano etc
• 4 cloves garlic, unpeeled
• 1 half white onion, peeled (150g)
• 1 Lime - zest and juice
• 1 teaspoon Kosher salt
• 1 bunch Cilantro, rinsed and dried, stems and leaves
• ½ cup Sour cream (120g)

Instructions

 

• Turn your broiler on to high, place your top oven rack 6-8 inches below the broiler.
• Place the tomatillos, jalapeños, garlic (do not peel the cloves) and half an onion on a baking sheet.
• Place under the broiler for 4-5 minutes until everything starts to blister. Take the pan out, flip everything over and broil again for another 4-5 minutes.
• Let everything cool to room temperature before handling.
• Peel the garlic.
• Remove the stems from the jalapeños, deseed only if you want the salsa less spicy, and place in the food processor along with the tomatillos, onion and garlic. Add in any juices left on the baking sheet from broiling.
• Pulse the mixture a few times. Add in the lime zest and juice and the salt. Then add in the cilantro and pulse or puree until well combined but not super smooth.
• Add in the sour cream and pulse again until combined. Transfer to a bowl or jar with a lid and chill completely before serving. About 4 hours.
• The salsa will thicken once fully chilled.

Notes

The salsa will set up more once fully chilled. If it seems runny or too liquid in the food processor, that is fine. It will set up and thicken once chilled.

If you want to make the salsa ahead of time, don't add in the sour cream right away. It will make the salsa not last quite as long since it is more perishable. Mix it in right before serving