Salsa Verde
This authentic Mexican salsa verde recipe is easy to make at home in less than 20 minutes.
It's zesty, a little spicy, and bursting with delicious flavor!
What is salsa verde?
Salsa Verde means “green sauce” in Spanish.
It is a Mexican sauce made from tomatillos (small green fruits wrapped in a papery husk), jalapeño peppers, and aromatic herbs and spices like cilantro, garlic, and onion.
Why you'll love Salsa Verde
- Vibrant Flavor: Homemade salsa verde gives a lively, tangy, refreshing, and satisfying taste to any dish. Making it from scratch is so much better than store-bought.
- Versatile: It's super versatile and can be used as a dip, sauce, or topping.
- Pairs Well with Various Foods: Salsa verde goes well with many foods like tacos, enchiladas, grilled meats, eggs, and salads, making every meal more flavorful.
- Fresh Seasonal Ingredients: Salsa verde is made from fresh ingredients like tomatillos, cilantro, jalapeños, and lime juice, giving it a burst of freshness in every bite.
Ingredients & Substitutions
- tomatillos: Meaning “little tomato”, tomatillos are not to be confused with green tomatoes. Tomatillos have a papery husk and have a unique tart and citrusy flavor.
- jalapeño peppers: This recipe calls for jalapeño peppers, but serrano chiles can be used for an even spicier salsa. Both peppers are used in authentic Mexican salsa verde recipes.
- cilantro leaves: Cilantro helps balance the heat by adding a refreshing element to the salsa.
- garlic & onion: Garlic cloves and onion serve as the aromatic foundation of salsa verde, adding depth and complexity to the overall flavor.
- oregano & cumin: Common spices used in Mexican cuisine, oregano, and cumin bring forth herby and earthy notes that help round out the salsa.
How to make Salsa Verde
There are two ways to make green salsa – roasting or boiling the ingredients.
We recommend using the roasting method because it intensifies the natural sweetness of the vegetables and adds a smoky, caramelized flavor to the salsa.
Step 1: Roast the vegetables
To prepare in the oven, position the rack 4-6 inches below the broiler. Turn on the broiler and place the tomatillos, jalapeño peppers, and garlic on a baking sheet.
Broil for 4-5 minutes, then flip all the ingredients, and broil for another 4-5 minutes until they're slightly charred and blistered. Allow them to cool.
Step 2: Blend
Put the tomatillos, peppers, garlic, and onion into a blender or food processor. Add the oregano, cumin, and salt, and blend until smooth.
If the salsa is too thick, add one tablespoon of water at a time and blend until it's as thin as you want.
How to serve Salsa Verde
Salsa Verde can be used in just about any Mexican dish! Here are a few ways you can use this aromatic green sauce:
- Slow cooker salsa verde chicken: This is my favorite way to use green salsa. Chicken breast and homemade green salsa are slow-cooked on low for 4 to 5 hours, shredded, and added to cilantro lime rice, tacos, and more.
- Add to soups. This salsa takes our white chicken chili verde to a whole new level!
- Use it as a dip: Serve salsa verde alongside tortilla chips as an appetizer.
- Top it on tacos and burrito bowls: Drizzle the salsa over chicken tacos, breakfast tacos, enchiladas, quesadillas, fajitas, and burrito bowls for a vibrant, zesty kick.
- Elevate your breakfast: Spoon the salsa over scrambled eggs, omelets, and breakfast burritos.
How to Store
To store in the fridge, put the salsa in a sealed jar or container and use it within a week. For freezing, transfer it to a freezer-safe container or jar and keep it in the freezer for up to three months.
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Salsa Verde
INGREDIENTS
- 14 tomatilllos (medium-sized)
- 1-2 jalapenos (1 for mild, 2 for spicy)
- 1 white onion (medium, quartered)
- 6 garlic cloves
- ⅓ cup cilantro
- 1 teaspoon oregano
- ½ teaspoon cumin
- 1 teaspoon salt
INSTRUCTIONS
- In the oven, place the cooking rack 4-6 inches below the broiler. Turn on the broiler and place the tomatillos, jalapeno peppers, and garlic on a baking sheet. Broil for 4-5 minutes, then flip all the ingredients using a spatula, and broil for another 4-5 minutes. They should be slightly charred and blistered. Let them cool to the touch.
- Transfer the tomatillos, peppers, onion, and garlic into a high-powered blender or food processor. Add the oregano, cumin, and salt, and blend until smooth. If the salsa is too thick for your liking, add one tablespoon of water at a time and blend until it reaches your desired consistency.
Thank you for this recipe. I plan to try it with my green tomatoes I have on hand. Do you know the quantity it makes to give me a better idea how many to substitute? Thank you!
Hi Carol, it should be about 1.5-2 pounds of tomatoes. However, green tomatoes are very different in flavor to tomatillos, so just keep in mind it wont taste like a traditional salsa verde.
Thank you for this recipe. it looks delicious! Have you ever canned it before?
Hi Kelley, no I haven't canned it before. If you want to can it, I would go to https://nchfp.uga.edu/how/can/canning-salsa/tomatillo-green-salsa/ to make sure it is safe to can.
Delicious!
Roasting is my preferred method for prepping the vegetables for salsa, too! Recipe was delish!!
I made this salsa yesterday. So easy and such amazing flavor! The recipe made about a quart. I’ll never buy a jar of it again. We’re eating it with fajitas right now but next I’ll make the crockpot salsa verde chicken with it. Thank you Carmyn and Amy!
I will be trying this salsa in a few days. Sounds delicious!