Make restaurant-style salsa verde with tomatillo to serve alongside comfort meals like tacos, tostadas, and enchiladas or as a dip for tortilla chips.
What is Salsa Verde?
Salsa verde is a type of salsa originating from Mexico. The name translates to “green sauce” in Spanish. You can make it with tomatillos, peppers, cilantro, onions, lime juice, and sometimes garlic. Salsa verde varies in spiciness depending on the type and the amount of chile peppers used. It is commonly used as a condiment or topping for dishes like tacos, enchiladas, and grilled meat or as a dip with tortilla chips.
Ingredients You’ll Need
- Tomatillos: Tomatillos are a main ingredient. Use fresh tomatillos when they’re in season. Otherwise, you can use canned tomatillos to ensure your salsa is fresh.
- Onion: Use one white onion for this salsa verde recipe.
- Garlic: I suggest using 2-3 fresh garlic cloves, but measure with your heart.
- Jalapeño: Add heat and depth of flavor with jalapeño peppers. You can also use serrano peppers or poblano peppers. Adjust the level of spiciness to your personal preference.
- Cilantro: Freshly chopped cilantro contributes a citrusy and herbaceous flavor, but leave it out if it’s not your thing.
- Lime: Freshly squeezed lime juice adds acidity and a bright, tangy flavor to the salsa.
- Salt: Taste and season the salsa with salt.
Additions and Substitutions
Be adventurous with your salsa verde and add your own twist. Try incorporating fresh avocado, mango, and pineapple, or experiment with other chile peppers like serrano or poblano.
How to Make Tomatillo Salsa
The full recipe with measurements is in the recipe card below.
Step 1: Preheat your broiler or gas grill to high heat. Place the tomatillos, onions, garlic cloves, and jalapeño peppers on a rimmed baking sheet or directly on the grill grates.
Step 2: Roast the vegetables, turning occasionally, until they char and soften, about 5-10 minutes. Keep an eye on them to prevent burning. Once charred, remove them from heat and let them cool slightly.
Step 3: Transfer the charred vegetables to a food processor or blender, and add cilantro, lime juice, and salt. Process until smooth.
Step 4: Taste and season with salt or lime juice. Transfer the salsa to a serving bowl and refrigerate for at least 30 minutes to allow the flavors to meld together.
Expert Tips
- Select ripe tomatillos and fresh, vibrant green chile peppers for the best flavor. Look for tomatillos with firm, green papery husks and a slightly sticky texture underneath.
- Control the spiciness of your salsa verde by adjusting the amount and type of chile peppers you use. Remove the seeds and membranes for a milder flavor or include them for spicier salsa.
- Let your salsa sit for at least 30 minutes before serving to let the flavors meld together.
If you love this recipe, serve it with one of these Mexican favorites!
What do you Eat with Salsa Verde?
- Ceviche de Camaron Tostada
- Carne Asada Tacos, Mahi Mahi Blackened Tacos
- Homemade Tortilla Chips
- Flautas, Gorditas, Enchiladas, Burritos, Black Beans
- Chilaquiles Verdes, Huevos Rancheros, Scrambled Eggs, Breakfast Tacos
What to do with the Leftovers
- Refrigerate – Store the leftover salsa verde in an airtight container or jar for three days.
- Freeze – Let the salsa cool completely. Then, transfer it to a freezer-safe container or bag. Salsa freezes for 2-3 months.
- Thaw – Defrost the leftovers in the refrigerator overnight.
More Salsa Recipes:
Salsa Verde
- 10 tomatillos, husked, washed, and cut in half
- ½ white onion, peeled and cut in half
- 2 garlic cloves
- 2 jalapeno peppers, stemmed
- ¼ cup cilantro
- lime juice 1 lime
- kosher salt, to taste
- Preheat your broiler or gas grill to high heat. Place the tomatillos, onions, garlic cloves, and jalapeño peppers on a rimmed baking sheet or directly on the grill grates.
- Roast the vegetables, turning occasionally, until they char and soften, about 5-10 minutes. Keep an eye on them to prevent burning. Once charred, remove them from heat and let them cool slightly.
- Transfer the charred vegetables to a food processor or blender, and add cilantro, lime juice, and salt. Process until smooth.
- Taste and season with salt or lime juice. Transfer the salsa to a serving bowl and refrigerate for at least 30 minutes to allow the flavors to meld together.
- Select ripe tomatillos and fresh, vibrant green chile peppers for the best flavor. Look for tomatillos with firm, green papery husks and a slightly sticky texture underneath.
- Control the spiciness of your salsa verde by adjusting the amount and type of chile peppers you use. Remove the seeds and membranes for a milder flavor or include them for spicier salsa.
- Let your salsa sit for at least 30 minutes before serving to let the flavors meld together.
- The nutritional information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for professional advice.