Made with tomatillos, serrano peppers, onion, garlic and cilantro this salsa verde comes together quickly and tastes so good. When we’re celebrating a birthday, going to a potluck, or gathering for a holiday, there’s a good chance you’ll find a bowl of this salsa verde sitting on a table next to a bowl of chips.
My husband and I have been making this tomatillo salsa for years, and our family always requests it when we get together for holidays. We usually serve it with chips (or tacos, of course) and it disappears before any other appetizer. Our friends and family have started checking with us before every party to make sure we’re bringing the salsa!
What you’ll like best about this Mexican Salsa Verde is how quick and easy it is. With just a couple of ingredients and about 10 minutes of cooking time, you can create an authentic salsa with so much flavor.
Why You’ll Love This Salsa Verde Recipe
There are so many ways to make a good salsa, but this Salsa Verde recipe has earned us a reputation for a good reason. After making it you will turn into a Salsa Snob, just like us 🙂
Quick and Easy
This recipe comes together in less than 15 minutes so it’s perfect to add to quick dinners or bring to a party last minute.
Authentic Mexican Flavor
The combination of tomatillos, serrano peppers, cilantro, garlic, and onion creates the classic flavor of traditional Mexican salsa.
Perfect for Entertaining
It’s always a crowd-pleaser! We promise!
Versatile
Use it as a dip, taco topping, enchilada sauce, or add it to shredded chicken and make tostadas like we did the other night.
About This Recipe
Salsa Verde, which translates to “green sauce,” is one of the most popular salsas in Mexican cuisine. Unlike red salsa, which uses tomatoes, Salsa Verde is made with tomatillos, giving it its signature tangy flavor and signature green color.
There are a few variations you can make, but this recipe is the classic and the one we make most often at home. Instead of roasting, this recipe uses boiled tomatillos and serranos, which makes it come together quickly and mess-free.
The texture is another reason I love this recipe. Rather than blending it completely smooth, I like to pulse it just enough so it still has a little texture. It feels homemade and rustic. You could also opt to mash it in a molcajete (mortar and pestle).
Ingredient Notes
This Salsa Verde receta uses really simple ingredients.
Tomatillos
Tomatillos are the star of the show. They look similar to small green tomatoes but have a papery husk on the outside. Their tart flavor gives this salsa its unique taste.
Serrano Peppers
Serranos add heat without overpowering the other ingredients. If you prefer a milder salsa, you can reduce the amount or substitute jalapeños. If you love spice, throw in a few extra.
Onion
White or yellow onion both work well in this recipe. They add a subtle sweetness and spice. I have used purple onion before and it tastes fine, but makes your salsa green-ish-purple which looks kind of weird.
Garlic
Just one garlic clove is enough to add a complex flavor without making it overwhelming.
Cilantro
Fresh cilantro brings brightness and helps bring out all of the other flavors. If you’re a cilantro hater, you can leave. … Just kidding. You can omit it and it’s still delicious.
Salt
The salt is more important than you think. Salsa is a topping meant to bring a ton of flavor, so going a little heavier on the salt is a good thing and really makes it shine.
Ingredients
- 7 tomatillos
- 1/4 white or yellow onion
- 1 garlic clove
- 2 serrano peppers
- 1/2 bunch cilantro
- 1/2 teaspoon salt
How to Make Salsa Verde
Step 1: Prepare the Tomatillos
Remove the husks from the tomatillos and wash them thoroughly. Tomatillos have a sticky coating underneath the husk, so be sure to rinse them well. I actually wash mine with a small amount of dish soap, something I learned from my mother in law.
Step 2: Boil the Vegetables
Place the tomatillos and serrano peppers in a pot and cover with water.
Bring to a boil and cook for about 10 minutes, or until the tomatillos turn a pale green color. Be careful not to overcook them. You want them soft but not falling apart.
Step 3: Prep the Remaining Ingredients
While the tomatillos and peppers are cooking, roughly chop the cilantro, onion, and garlic.
Step 4: Blend
Transfer the cooked tomatillos and serranos to a blender. Add the onion, garlic, cilantro, and salt.
Pulse approximately 10 times or until the salsa reaches a smooth consistency while still maintaining some texture.
Step 5: Serve
You can serve it immediately while it’s still warm, which is so delicious. Or you can make it ahead, refrigerate and serve it within a few days.
Tips for Success
Don’t Overcook the Tomatillos
Once the tomatillos turn pale green, they’re ready. Overcooking can make the salsa taste less fresh.
Pulse Instead of Puree
A few pulses create the perfect homemade texture. Completely pureeing the salsa can make it feel more like a sauce.
Taste Before Serving
If it’s feeling too bland for your liking, add more peppers and/or salt. A little extra salt can do a lot for a salsa- just don’t take it too far!
Variations and Substitutions
Make It Milder
Use one serrano pepper instead of two or substitute jalapeños for less heat.
Add More Heat
Add some extra serrano peppers if you like your salsa seriously spicy.
Roast the Vegetables
For a smokey fire-roasted flavor, roast the tomatillos and peppers in the broiler instead of boiling.
Add Avocado
For a special variation, dice a ripe avocado and stir it in gently just before serving. Dip your chip in this and it will blow your socks off 🙂
What to Serve with Salsa Verde
This tomatillo salsa is so versatile and goes well with almost any dish.
For an authentic spread, try serving it with:
- Salsa de Molcajete
- Cebolla con Habanero
- Picaditas (Easy Mexican Sopecitos)
- Quesadillas Mexicanas with Fresh Masa
- or Homemade Tortilla Chips!
Of course you can’t go wrong throwing it on tacos, burritos, grilled chicken, carne asada, eggs, or tortilla chips.
Storage Instructions
Store leftover Salsa Verde in an airtight container in the refrigerator for up to 5 days.
Reheating Instructions
Salsa Verde is usually eaten fresh and warm from the boiled tomatillos, or cold out of the fridge. However, if you’re using it as a sauce for chicken, enchiladas, or chilaquiles, you can gently warm it in a saucepan over low heat until heated through.
Why You’ll Love Salsa Verde
If you’ve been looking for an easy, authentic Salsa Verde recipe to add to your rotation, I hope you’ll give this one a try. It’s simple enough for beginners, packed with fresh flavor, and always a hit with family and friends.
If you make this Mexican Salsa Verde, I’d love to hear how it turned out. Leave a comment below and let me know how you served it. And if you enjoyed this recipe, be sure to share it with friends and family.
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