Herdez Salsa Verde is actually quite clean with no seed oils, but uses iodized salt and conventional produce. This DIY version upgrades to organic vegetables and clean sea salt while eliminating the xanthan gum thickener, which isn't necessary when making fresh small batches.
Based on: Salsa Verde Mild
· Makes approximately 32 servings (2 cups)
· Serving: 2 tablespoons (31g)
Why This Recipe is Seed Oil Free
Commercial Salsa Verde Mild from Herdez often contains inflammatory seed oils like canola, soybean, or sunflower oil. This homemade version replaces them with healthier fats like butter, ghee, coconut oil, or avocado oil — giving you the same great taste without the processed oils.
The original Salsa Verde Mild may also contain artificial dyes. Check it on DyeFreeCheck to find out.
Ingredients
Fresh organic tomatillos
900g (2 lbs, about 20-25 medium tomatillos, husked) · Whole Foods or local organic farm
Provides the tangy, bright base flavor and main body of the salsa
Organic poblano peppers
150g (2-3 medium peppers, stems and seeds removed) · Whole Foods organic poblano peppers
Adds mild heat and smoky depth without overpowering the tomatillo brightness
Organic yellow onion
120g (1 medium onion, quartered) · Any organic yellow onions
Contributes savory sweetness and aromatic depth when roasted
Redmond Real Salt
8g (1.5 teaspoons) · Redmond Real Salt Fine Sea Salt
Enhances all flavors and provides natural mineral content without anti-caking agents
Adds fresh herbal brightness that balances the roasted vegetables
Instructions
Step 1. Preheat your oven to 425°F (220°C). Remove the papery husks from 900g of tomatillos and rinse under cool water to remove the sticky residue. Pat dry with paper towels. Cut stems from 2-3 poblano peppers and slice them in half lengthwise, removing seeds and white membranes for mild heat. Quarter 1 medium onion through the root end so pieces hold together during roasting.
Step 2. Line a large rimmed baking sheet with parchment paper. Arrange tomatillos, poblano halves (cut side down), and onion quarters in a single layer. The vegetables should not overlap — use two sheets if necessary. Roast for 25-30 minutes until tomatillos are soft and slightly charred, poblanos have blackened skin in spots, and onion edges are caramelized. The tomatillos will release juice and may split slightly — this is perfect.
Step 3. Remove vegetables from oven and let cool for 10 minutes until safe to handle. The poblano skins should slip off easily — peel most of the blackened skin but leave some for smoky flavor. Roughly chop the roasted poblanos and onions into 1-inch pieces. No need to be precise as everything will be blended.
Step 4. Transfer all roasted vegetables and any accumulated juices to a food processor or high-powered blender. Add 1.5 teaspoons Redmond Real Salt and pulse 8-10 times until you achieve a chunky-smooth consistency similar to the commercial version — not completely smooth but no large pieces remain. Taste and add up to 1/2 teaspoon more salt if needed.
Step 5. Add 1/4 cup fresh cilantro leaves and pulse 3-4 times just to chop and distribute the cilantro — don't over-blend or it will turn the salsa muddy green. The finished salsa should be bright green with visible flecks of cilantro and a consistency that coats a spoon but isn't thick like paste.
Step 6. Transfer to clean glass jars, leaving 1/2 inch headspace. The salsa will thicken slightly as it cools. Use immediately or refrigerate up to 1 week. For longer storage, freeze portions in ice cube trays, then transfer frozen cubes to freezer bags for up to 6 months. Stir before serving as separation is natural.
Storage
Store in refrigerator up to 7 days in glass jars. Natural separation occurs — stir before use. Can freeze for up to 6 months. No preservatives means shorter shelf life than commercial versions.
Cost Comparison
Cost per serving (homemade)$0.26
Cost per serving (store-bought)$0.35
Savings26%
Higher upfront ingredient cost but better quality and no preservatives. The salt and peppers provide ingredients for multiple batches, improving long-term economics. Organic produce costs more but provides superior flavor and nutrition.