Crockpot Salsa Verde
Enjoy Crockpot Salsa Verde, a vibrant, tangy green sauce with slow-roasted tomatillos, jalapeños, garlic, and cilantro blended into silky perfection. This effortless slow-cooker version delivers authentic Mexican flavor ideal for enchiladas, tacos, or dipping.
Why You’ll Love This Recipe
Crockpot Salsa Verde is a game-changing homemade condiment that captures the bright, tangy essence of authentic Mexican green sauce with almost no hands-on effort—the slow cooker gently roasts tomatillos, peppers, and garlic until they’re soft and caramelized, then a quick blend creates a silky, flavorful salsa that’s far superior to store-bought. It’s naturally vegan, gluten-free, low-calorie, and packed with fresh, zesty flavor, making it perfect for healthy eating, taco nights, or meal prep. Versatile as a sauce, dip, or marinade, it’s milder than red salsa yet deeply satisfying. The aroma fills your home with roasted goodness, and one batch yields enough to enjoy and freeze. Simple ingredients, incredible taste—this salsa verde will become your go-to green sauce.
Recipe Tips and Tricks
- Husk & Rinse Tomatillos → Removes sticky residue.
- Quarter Veggies → Ensures even roasting.
- Don’t Add Water → Veggies release plenty of juice.
- Roast on High → For caramelized flavor; low for milder.
- Blend Hot or Cold → Hot for smoother; cold for chunkier.
- Adjust Heat → Remove jalapeño seeds for milder.
Crockpot Salsa Verde
Bright, tangy crockpot salsa verde—authentic Mexican green sauce made easy.
Ingredients
- ½ tsp black pepper
- 1 bunch fresh cilantro
- 1 large onion, quartered
- 1 tsp salt
- 2 lbs fresh tomatillos, husked and rinsed
- 2 tbsp olive oil
- 2 tsp ground cumin
- 4 jalapeños (adjust for heat)
- 6 cloves garlic, peeled
- Juice of 2 limes
- Optional: ½ cup vegetable broth if needed
Instructions
- Prep Tomatillos → Remove husks; rinse sticky residue.
- Quarter Veggies → Cut tomatillos and onion into quarters.
- Prep Peppers → Stem jalapeños; remove seeds for milder.
- Layer Crockpot → Place tomatillos, onion, jalapeños, garlic at bottom.
- Drizzle Oil → Pour olive oil evenly.
- Season → Sprinkle cumin, salt, pepper.
- Slow Cook → Low 6–8 hours or high 3–4 hours until soft and caramelized.
- Cool Slightly → Let rest 10 minutes for easier handling.
- Blend Smooth → Add cilantro and lime juice; blend until desired consistency.
- Taste & Jar → Adjust seasoning; ladle into jars—enjoy this vibrant verde!
Notes
- No water needed—tomatillos release plenty.
- Roast on high for deeper caramelization.
- Blend hot for smoother texture.
- Perfect for enchiladas, tacos, or chips.
Nutrition Information
Yield
5Serving Size
1Amount Per Serving Calories 130Total Fat 8gSaturated Fat 1gUnsaturated Fat 7gSodium 443mgCarbohydrates 15gFiber 5gSugar 8gProtein 3g
The recipes and nutritional information on Crock Pot Meal are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.
Ingredients Notes
- Tomatillos → Fresh husked; key for tangy green flavor.
- Jalapeños → Fresh; seeds in for heat, out for mild.
- Garlic → Whole cloves; roast for mellow sweetness.
- Onion → White or yellow; quartered for caramelization.
- Cilantro → Fresh bunch; added after blending for brightness.
- Lime Juice → Fresh; balances richness.
- Cumin → Ground; adds warm depth.
- Olive Oil → Drizzle for roasting.
Variations and Substitutions
- Spicy → Add serranos or more jalapeños.
- Smoky → Roast with chipotle in adobo.
- Creamy → Blend in avocado or Greek yogurt.
- Roasted → Broil veggies last 10 min for char.
- Mild → Use poblano instead of jalapeño.
- Herby → Add fresh oregano or epazote.
Storage Options
- Refrigerator → Airtight jar up to 1 week.
- Freezer → Freeze in portions up to 6 months.
- Canning → Process in water bath for shelf-stable (1 year).
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