Salsa Verde is a classic Mexican green sauce made with tomatillos, fresh chiles, onions, garlic, and cilantro. It’s bright, tangy, a little spicy, and incredibly versatile—perfect for tacos, enchiladas, grilled meats, or simply dipping with chips. Once you try this homemade version, you’ll never go back to store-bought!
⏱️ Prep Time
- Prep: 10 minutes
- Cook Time (if roasting or boiling): 10–15 minutes
- Total Time: 20–25 minutes
🧰 Equipment
- Saucepan (for boiling) or baking sheet (for roasting)
- Blender or food processor
- Knife and cutting board
- Tongs or spoon
📝 Ingredients
- 1 lb tomatillos, husked and rinsed
- 1–2 jalapeños or serrano peppers, stemmed (adjust to spice level)
- 2 cloves garlic, peeled
- 1/4 cup white or yellow onion, roughly chopped
- 1/2 cup fresh cilantro leaves
- 1 tbsp lime juice (optional, for brightness)
- Salt, to taste
- Water or broth, as needed for thinning (1/4 to 1/2 cup)
🔍 Ingredient Notes
- Tomatillos: Look like green tomatoes in a papery husk. Tart and key to salsa verde.
- Chiles: Jalapeños for mild/medium heat; serranos for spicier salsa.
- Cilantro: Use fresh only—dried won’t work here.
- Lime juice: Optional but adds brightness.
👩🍳 Instructions
Option 1: Boiled Salsa Verde
- Boil the vegetables:
- In a saucepan, cover tomatillos, chiles, garlic, and onion with water.
- Boil for 10–12 minutes until tomatillos are soft and pale green.
- Drain and let cool slightly.
- Blend:
- Add cooked veggies to a blender with cilantro, lime juice (if using), and salt.
- Blend until smooth. Add water or broth to adjust consistency.
Option 2: Roasted Salsa Verde (More Flavorful)
- Roast the vegetables:
- Place tomatillos, chiles, garlic, and onion on a baking sheet.
- Broil or roast at 450°F (230°C) for ~10 minutes, turning once, until charred and soft.
- Blend:
- Add roasted ingredients to a blender with cilantro, lime juice, and salt.
- Blend until smooth, adding water/broth if needed.
🍴 Serving Ideas
- Tacos (especially carnitas, barbacoa, or fish tacos)
- Enchiladas verdes
- Tamales
- Nachos or chips
- Grilled chicken or pork
- Eggs (Huevos Rancheros or chilaquiles)
🔢 Nutrition Facts (Approx. per 2 tbsp serving)
Based on 12 servings
- Calories: 10
- Fat: 0g
- Carbs: 2g
- Fiber: 0.5g
- Sugar: 1g
- Sodium: ~100mg (varies by added salt)
💡 Tips
- Too spicy? Use only 1 chile or remove the seeds before blending.
- Too tart? Add a pinch of sugar to balance the tomatillos.
- Too thin? Blend with less water or add half an avocado for creaminess.
- Store: Refrigerate in a sealed container for up to 5 days, or freeze for 2–3 months.
🔁 Variations
- Avocado Salsa Verde: Add 1 ripe avocado before blending for a creamy texture.
- Spicy Roasted Verde: Use all serrano peppers and roast everything deeply for bold flavor.
- Chunky Style: Pulse the ingredients instead of blending smooth for a rustic texture.
- Salsa Verde Cruda (Raw): Blend raw tomatillos with the rest of the ingredients (more tart and fresh).
