Salsa Verde (also known as Tomatillo Salsa) is a fresh and bright salsa that is easy to make at home in your food processor. In under 15 minutes, you’ll have a delicious dip for chips or a topping for a Mexican feast ready.
What is Salsa Verde?
Salsa verde is a traditional Mexican salsa made with tomatillos and green chili peppers. The term salsa verde translates to “green sauce” in Spanish. Tomatillos look like unripe green tomatoes covered with a paper husk, giving the salsa its distinctive tangy flavor. Other ingredients include onion, garlic, chile peppers, fresh cilantro, and salt.
This sauce is versatile. It can be used as a dip for chips, a topping for tacos, or a flavorful addition to meats and other dishes like enchiladas.
Why You’ll Love This Recipe
- Quick and Easy to Make: One of the best things about this recipe is how easy it is to make. Roasting the tomatillos takes about 10 minutes, and then the whole recipe comes together in the food processor in no time at all.
- So much Flavor: Homemade salsa verde has more flavor than anything you can buy in a jar and less salt than store-bought salsa. The fresh jalapeno peppers and tomatillos are the key to making the best salsa verde. You might not be able to go back to store-bought salsa again!
- Simple and Fresh: Less is more when it comes to making sauces and salsas. Seven ingredients that are all-natural and healthy make the most amazing salsa.
Key Ingredients
Complete list of ingredients and amounts can be found in the recipe card below.
- Tomatillos: The star of Salsa Verde! If you haven’t bought these before, look for them in the produce section in any grocery store. They are small fruits that look like green tomatoes with green, papery husks. While they look like tomatoes, they don’t taste like them. They are acidic and tart when raw, with a sweetness that comes out when we roast them.
- Jalapeño or Serrano Pepper: Use 1 to 2 jalapeños for this recipe. If the peppers are small, definitely use two or even three. This is how you can adjust the heat of your salsa. If you are trying to make an extra mild salsa verde, just use less jalapeno. If you like it spicy, use serranos! Poblano peppers can also be used.
- Onion: I like the flavor of yellow onion in this salsa, but a white onion will work too. Chop the onion coarsely before adding it to the food processor.
- Garlic: Fresh garlic is so delicious in salsa verde! Since this recipe is made in a food processor, you don’t even need to mince the garlic.
- Cilantro: Fresh cilantro makes this green salsa extra green and adds the perfect herby flavor.
- Lime juice and Salt: These two flavor boosters add the finishing touches to the perfect homemade salsa verde. Keep in mind that there is no lime in an authentic Mexican salsa verde, so you can definitely leave it out.
How to Make Homemade Salsa Verde
- Roast: Preheat the broiler in your oven and adjust the rack to a top position. Place husked tomatillos and jalapeños on a rimmed baking sheet lined with foil. Broil the vegetables for about 5 minutes, then flip and broil the other sides until the tomatillos have slightly blistered and blackened.
- Blend: In a food processor (or a high-powered blender), combine chopped onion, garlic, cilantro, lime juice, and salt. Add the tomatillos and jalapenos, and blend until you reach your desired consistency (I prefer chunky salsa).
- Enjoy: Adjust the seasonings as desired by adding more salt or lime juice. Chill the salsa in the fridge and serve with tortilla chips.
Tip!
There’s no need to add oil when roasting tomatillos for salsa. This recipe is fat-free!
What to Serve with Tomatillo Salsa Verde?
This stuff is amazing on Tacos! I have tons of taco recipes and Mexican food ideas for you to try. Start with some of these:
Chicken Tinga Tacos, Shredded Beef Tacos, Shredded Chicken Tacos, and Slow Cooker Pork Carnitas tacos are some of my favorites when it comes to taco night.
Turn on the grill and make Fajita Chicken Kabobs or Grilled Chicken with a Mexican marinade.
You can even enjoy Salsa Verde for breakfast on these Breakfast Burritos.
If you’re looking for more amazing homemade salsa recipes, try my Pico De Gallo, Salsa Ranchera, Pineapple Salsa, and Mango Salsa. For dessert, make my Fruit Salsa with Cinnamon Chips!
Recipe FAQs
Tomatillos are more similar to the flavor of a lemon than they are to the flavor of a tomato. They are tart and acidic, a tiny bit sweet, and a little bit earthy.
Raw tomatillos are particularly tart. While you can make salsa with raw ones, I much prefer the muted, sweeter flavor of roasted tomatillos.
Yes! Salsa Verde means “green sauce” in Spanish and refers to a salsa made with tomatillos rather than tomatoes. This sauce is sometimes called green chile sauce, tomatillo salsa, or green enchilada sauce.
Store your salsa in an airtight container in the fridge for 5 to 7 days.
More Mexican Salsas To Try
You are going to be making this over and over again once you see how good it is on top of all of your favorite taco recipes. If you make it, don’t forget to review and rate the recipe in the comments section below. You can also pin this recipe for later!
Did you make this? Be sure to leave a review below and tag me on Facebook, Instagram, or Pinterest!
Mexican Salsa Verde
Recipe Video
Ingredients
- 1 ¼ pounds (570 g) tomatillos
- 1-2 medium jalapeños
- ½ medium yellow onion
- 1 clove garlic
- ¼ cup fresh cilantro leaves packed
- 1-2 tablespoons fresh lime juice optional
- ½ teaspoon salt
Instructions
- Preheat the broiler, and adjust the oven rack to the top position.
- Place the husked tomatillos and jalapeños on a rimmed sheet pan lined with foil. Broil for about 5 minutes, then flip and broil for 5 more minutes or until the tomatillos have slightly blistered and blackened. Remove from the oven.
- In a food processor, combine chopped onion, garlic, cilantro, lime juice, salt. Add the tomatillos and jalapenos as well, and blend until smooth but don’t over blend (it should stay a little chunky).
- Adjust seasonings as desired (lime and salt), chill in the fridge, and serve with tortilla chips.
Notes:
- Adjusting Heat: Use 1 to 2 jalapeños depending on their size and your heat preference. For a milder salsa, use less; for more heat, consider using serrano peppers. Poblano peppers are a great alternative too.
- Cilantro Stems are Okay: Don’t worry about removing all the cilantro stems; they’re packed with flavor. Just make sure to wash the cilantro well before using.
- Make It Chunky: If you prefer a chunkier salsa, pulse the ingredients briefly in the food processor or chop some ingredients by hand and mix them in.
- Taste and Adjust: After blending your salsa, taste it and adjust the seasoning if necessary. Sometimes a little more salt or a lime juice squeeze can enhance the flavors.
- Storage: To keep your salsa verde fresh, store it in an airtight container in the fridge. It will stay good for 5 to 7 days.
- Serving Size: This recipe yields 2 cups of salsa. A serving size is ¼ cup, perfect for individual servings or sharing.
- Nutrition Note: Nutrition information is provided for each ¼ cup serving.
Nutrition Information
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.
© Little Sunny Kitchen
Leave a Review!