Salsa verde (also known as tomatillo salsa) is so easy to make at home! All you need are roasted tomatillos, chili peppers, garlic, onion, and cilantro. This vibrant green salsa adds a spicy, flavorful kick to any Mexican meal.
Why You’ll Love It
- It’s completely authentic. While many online recipes include lime juice, I can assure you after numerous trips to Mexico that there’s no lime juice in authentic Mexican salsa verde. I don’t doubt that it adds a delicious touch, but to keep this recipe as traditional as possible, I leave that off.
- Has a delicious, smoky undertone. While you can boil the tomatillos, I personally feel that roasting imparts the best flavor!
As much as I love a classic red salsa (especially with tortilla chips), I find myself making this green salsa verde way more often! It’s the foundation for both my salsa verde chicken and chilaquiles (aka the tastiest Mexican brunch recipe ever). You can also use it as a dip for tortilla chips or drizzle it on tacos and bowls. It’s truly a staple for all my Mexican recipes! So ditch the watery, store-bought versions and make it at home.
Salsa Verde Ingredients
- Tomatillos: Fun fact: While tomatillos are translated to “little tomato,” they’re not actually a tomato. Their outer husk makes them a unique fruit! You can find these in their husk (as seen in the photo above) in most markets. But before you start cooking with them, remember to remove the husks and then give them a wash, as they might be a little sticky.
- Chile Peppers: You can use either serrano pepper or jalapeño peppers. Serrano peppers will be a bit hotter and spicier, while jalapeño peppers will be a bit milder. Whenever I’ve had salsa verde in Mexico, serrano peppers were used, while in the US, I find jalapeño peppers are more often used. But it’s up to you and your spice preference!
- Onion & Garlic: Fresh onion and garlic add depth of flavor to this spicy salsa.
- Cilantro Leaves: Cilantro adds a refreshing and peppery punch.
Find the printable recipe with measurements below
How To Make Salsa Verde
Char in the oven. In your oven, turn the top broiler on and set a rack about 4 inches below the broiler. Place the tomatillos, chili pepper, and garlic on a baking sheet and broil for 4 to 5 minutes, then flip everything and broil for 4 to 5 minutes more. They’ll become slightly charred and blistered, which is just how you want them. Then, let them cool to the touch.
Pulse together. Transfer the tomatillos (and any juice that may have oozed out) along with the chili pepper, garlic (after you’ve removed the peel), onion, cilantro, and salt to a high-powered blender or food processor. Pulse a few times until it’s as smooth or chunky as you like.
Common Questions
You can, though I don’t recommend it. Tomatillos are what give salsa verde that signature bright, tangy flavor. Green tomatoes are milder and less acidic, so the result will be a bit flatter. If you can find tomatillos, I definitely recommend sticking with them!
In my opinion, roasting the tomatillos tastes far better than boiling them. Not only does roasting bring out a smoky, charred flavor, but it also sweetens them up a bit, which reduces the tomatillo’s natural tanginess.
Green enchilada sauce is cooked, rather than roasted and meant to be a bit thinner with broth. So, while you can swap, I’d say it’s not an exact replacement since salsa verde is thicker in texture.
Storage Tips
If you’re planning a few Mexican-inspired meals throughout the week, this salsa verde stores really well. Just pour it into a sealed jar and keep it in the fridge for up to a week. One thing to note—it will thicken a bit once chilled, so don’t be surprised if it’s not as pourable straight from the fridge. You can always warm it up to get a looser texture again.
If you want to save some for later, you can also freeze it. Transfer the salsa to a freezer-safe container or Souper Cubes (it’s easy to pop out small portions!), and it will keep for up to 3 months. When ready to use, just thaw it in the fridge overnight stir before serving.
Ways To Use Salsa Verde
- Drizzle it on tacos or bowls: This is probably the easiest (and most common) way to use it. Spoon it over your favorite tacos or burrito bowls for a fresh, tangy kick. I especially love it on my salmon tacos, carnitas tacos, and a hearty barbacoa burrito bowl.
- Make salsa verde chicken: This is one of those easy, set-it-and-forget-it meals. Add chicken, salsa verde, and a little ground cumin to a slow cooker and cook on low for 6 to 8 hours. Once it’s done, shred the chicken and use it for tacos, salads, tostadas, and more.
- Add it to breakfast: Salsa verde and eggs are such a good combo. You can drizzle it over huevos rancheros, or make simple salsa verde eggs by simmering the sauce in a pan, cracking a couple eggs on top, and covering them until they’re cooked to your liking. Slide everything onto a tortilla, add Cotija cheese and cilantro, and it’s SO good. And of course, you can always use it to make chilaquiles for the ultimate brunch dish!
More Mexican Sauces & Salsa
- Mango Salsa: The perfect summer salsa!
- Pico De Gallo: Another go-to chunky salsa.
- Lime Crema: This beats sour cream any day.
- Chipotle Sauce: So delicious with rich, smoky flavor.
- Or give these other Mexican recipes a try!
If you make this salsa verde recipe, let me know how it turns out in the comments below! Your review will help other readers in the community. And if you’d like to see more healthy food inspiration and exclusive content, join my free email community here.
Description
Video
Equipment
- Vitamix Blender My favorite high-powered blender I've been using for ages!
Ingredients
- 10 tomatillos, husks removed
- 1 to 2 serrano or jalapeno peppers, stemmed, halved and seeds removed for a milder salsa (see spice level notes below)
- 4 garlic cloves, unpeeled
- ½ medium onion, diced
- ⅓ cup roughly chopped cilantro leaves
- 1 teaspoon kosher salt
Instructions
- Char in the oven. Turn the top broiler on in the oven and set a rack about 4 inches below the broiler. Place the tomatillos, peppers, and garlic on a baking sheet and broil for 5 minutes, then flip everything and broil 4 to 5 minutes more, until slightly charred and blistered. Let cool to the touch.
- Pulse together. Transfer the tomatillos and peppers (see note below on heat level) to a food processor or high-powered blender. Peel the garlic and add that, along with the onion, cilantro, and salt. Pulse a few times, until your desired texture is reached.
- Serve. Pour the salsa verde into a serving bowl and enjoy!
Lisa’s Tips
- Serrano peppers are a bit hotter than jalapeno peppers. If you’d like a milder salsa use jalapeno peppers in the recipe or opt for 1 pepper.
- While many of my Mexican friends make this recipe with two whole serrano peppers (as I’ve shown today for an authentic salsa verde), that version definitely gets my sinuses going (aka it’s a bit too spicy for me!). I prefer to make this recipe with one pepper. So feel free to tweak the recipe to your preferred heat level.
- Also note that in the photos I forgot to stem the peppers before roasting, but I did remove the stems before blending.
- The salsa verde will be quite liquidy immediately after blending, but it does thicken up as it rests and cools.
Nutrition
©Downshiftology. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited.
This recipe was originally published September 2023, but updated to include new photos and information for your benefit!
Behind The Scenes
Sauces, like this salsa verde, really are a great thing to have prepped ahead of time for making meals taste their absolute best (just think of your favorite Mexican restaurant and how saucy everything is!). But if you make a batch and happen to have leftovers, you certainly don’t want any going to waste. Lately, I’ve been loving these smaller glass jars for storing leftover sauces and dressings. They have an easy screw-top lid, and they’re stackable in the fridge!
Just made this recipe and it was excellent! So easy and delicious. Something to always have on hand. Thanks!
I’m so glad you enjoyed it, Jennifer! And yes, it’s easy to store as well.
Hi! As a Mexican, born in Mexico City and lived here all my life, I approve this salsa verde recipe. The only thing we do differently is that we normally toast our ingredients on a comal…and we grind them in a molcajete…other than that, it’s perfect! 👌🏼
Yay, thanks for your approval! I really do try to keep my recipes as authentic as possible. I always want to make my Mexican audience proud! :)
Hi Lisa!
I’m mexican and you got the salsa verde right, good job!
Simple and yet delicious.
Thanks
Thanks for your feedback, Maria!
I had a pretty smooth time making the salsa verde by following the recipe. Unfortunately our salsa verse turned out really sour?! Could that be from the original tomatillos? There was nothing in the recipe that called for any sour ingredient so I was wondering your thoughts. Also, what do you suggest to add in the future if the salsa verde turns out sour again?
Hi Melody – I’ve never had this turn out sour, so I’m not quite sure what that happened with your version.
I came across this recipe because of your Chicken Salsa Verde recipe, and so happy I did. I had no idea that it was so easy to make Salsa Verde, and it is now part of our regular rotation for Mexican food. This Salsa Verde has so much flavor, and it tastes better than any other Salsa Verde I have ever had.
Thrilled to hear you loved this salsa verde, along with the slow cooker chicken, Leonard!
The only problem I had was the parchment paper burning to a crisp under the broiler, even though Isaw you used it in your photos
Hi Janie – you may need to move your tray a smidge lower from under the broiler. Enjoy the salsa verde!
I wasn’t even sure what a tomatillo was! I made this today and Wow!!!! One of the best things I’ve ever made!!! Thank you for this!! I have the chicken in the crock pot with this right now and I can’t wait to try it! Full confession: I ran and got some chips to dip in the extra so we could snack while dinner cooked!!! Amazing! Thank you for your recipes you are up there with Ina and Giada as my favorite chefs!!!!
Glad your first time making tomatillo was a success, Rachel!
Making this now for the crockpot chicken verde! Do I peel the garlic before blending in food processor?
Hi Whitney – yes, you peel the garlic. Hope you enjoy!
Can I use chopped red onion in the salsa verde recipe?
Hi Dee – yes, you sure can.
lol I messed mine all up lol. Over roasted the fruit. It is more like salsa dark verde. Solo mi suerte. I will try again and it will be better
My family loved this recipe!! So Good!! I used plain greek yogurt instead of sour cream. Do you have a pollo Desbrano (shredded chicken recipe like this) but with a red based sauce – no smoked chipotle? My kids don’t like the ones that say cook chicken in a can of Salsa because sometimes it is too sweet. You have the best recipes. Thank you!
Hi Anne – Happy to hear your family enjoyed this homemade salsa verde! At the moment, I have a regular red salsa recipe if you’d like to try that! But I don’t have a spicy version yet.
I’ve been using this recipe for years, I love it! I usually stick to the recipe exactly but sometimes I add a little bit of chicken bullion for extra flavor, lime juice for a more citrusy taste, and a tiny pinch of sugar to balance everything out. So good!
Loving the little tweaks you made to this salsa verde, Rose!
I made this recipe and put it on leftover beef pot roast. It made amazing salsa Verde beef tacos. I let the salsa and beef simmer on the stove for about 30 minutes.
Yum, that sounds delicious! Happy you loved the salsa verde.
What type of onion? The picture looks like a sweet onion but aren’t salsas usually made with white onion?
Hi Emilia – You can use either one!
Hello, what would you use to replace the tomatio we carnt get them in australia.
Don’t think we can get tin ones either.
Hi Tracey – unfortunately, you need tomatillos to make salsa verde.
I have used green tomatoes to make salsa verda and it came out delicious.
Good to know, I have a bunch of green tomatoes from my garden and was wondering if I could use them for salsa verde instead of the tomatillos, I’ll make it today,
Thanks.
I only ever had it jarred before and never loved it, usually because it was way too spicy or bland. Tomatillos are hard to find in Southern Ontario Canada, but my local farners market had a few pints which I snapped up on Saturday. Homemade is amazing. Since your recipes never fail, I made a double batch. 1/2 for the slowcooker chicken and 1/2 for dipping or on scrabbled eggs, etc. Thanks!!
Amazing! I’m glad you got your hands on fresh tomatillos to make the salsa verde. It really does make a difference!
I have been craving the fresh tomatillo salsa I ate during my 4 years in mexico and I was not disappointed! It is so spot on to the version my neighbor would make me and I couldn’t be happier. I shouldn’t have doubted Lisa after finding her vitamix hummus to be super authentic as well! I will be trying her other recipes asap. Thank you!!
Thanks so much for trusting my recipes, Halah! I’m happy you loved this salsa verde and it reminded your of your time in Mexico. :)
How many cups does this recipe make?
Hi Melinda – This recipe makes about 2 cups.
This salsa is soooo good! I made a double batch for a family dinner and it was gone within 10 minutes! Thank you!
My first time making salsa verde. It is absolutely DELICIOUS! I made a second serving without any peppers at all. My partner is very sensitive to peppers; tasting the slightest hint of pepper will set his mouth on fire. Any suggestions on something that will take away the tartness of the tomatillos? The salsa is still delicious, but you can taste the tartness without the peppers. I love this recipe! Thank you for posting it!
Hi Bryan – I’m so glad you both enjoyed this salsa verde! As for the tartness of the tomatillo, you can try adding a bit more salt or even a bit of sugar to balance it out.
Oh my goodness, this Salsa Verde was so delicious, and so easy. I can’t eat anything too spicy and only used 1 Jalapeño, next time I’m going to add a second. I used it to make my Salsa Verde Chicken tonight and it delivered. Thank you so much for all the amazing recipes.
Hi Tracy – Happy to hear you love this salsa verde!
Absolutely delicious!! I used jalapeños as I couldn’t find Serrano peppers. It was the first time I used tomatillos. This will definitely be made again & again.
The sour cream addition is a must in my opinion. Thank you again for your splendiferous recipes.
P.S – love your cookbook!
Hi Eric – I’m glad your salsa verde turned out great! Now you know all about tomatillos.
I can’t get fresh tomatillos, are canned ones in brine ones minus the brine usable for his recipe??
Hi Penelope – I haven’t used the canned version myself, but other people have tried it with the canned kind and said it worked fine!
Love this recipe, Lisa. I’ll make it whenever I have time. When I don’t, do you have a good brand of premade of salsa Verde that you would recommend?
Hi Erica – Another option is Whole Foods’s 365 brand salsa verde. But, I’ll have to test some more!
How much salsa does this recipe yield? I’m thinking of making your crockpot salsa verde chicken which calls for 2 cups of salsa verde.
It makes the perfect amount – just about 2 cups!
If you can’t get fresh tomatillos, is it still ok to use canned one?
I have not tried it with canned ones, so if you do, let us know how it turns out!
Perfect salsa Verde! First made this to go with your salmon tacos but we loved it so much we make it on its own to eat with chips or eggs. Very easy and tastes so fresh and bright.
This salsa verde is seriously so good with everything! I’m glad you love it, Amy.
This turned out even better than I expected. And I love how it thickened up overnight in the fridge. It was the perfect consistency for dipping with chips!
Wonderful! I’m happy you loved the recipe, Kaye!