Homemade Salsa Verde is an authentic Mexican salsa with big, bold flavors from tomatillos and jalapenos. It’s delicious as a dip or as a sauce for tacos, burritos, enchiladas, or any of your favorite foods!
Salsa verde is a staple condiment in our house, and every weekend, you’ll find me whipping up a big batch to (hopefully) last us through the week. It’s a terrific way to spice up the food and pump up the flavor; we add it to everything and anything!
This salsa is not only the perfect accompaniment to crisp tortilla chips but also a fantastic sauce for chilaquiles, enchiladas, tacos, or burritos. You’ve got to try my salsa verde chicken pasta; it’s a one-pot wonder everyone is sure to gobble up! Another tasty recipe you’ll want to add to your dinner rotation is this pork chili verde, bursting with so much flavor.
Ingredient notes
- Tomatillos– “little tomatoes” in Spanish, small and green husked fruits with a tart, citrusy taste. Although related to tomatoes, tomatillos have a distinct flavor profile and are not used interchangeably in recipes: tomatillos are tart, while tomatoes are sweeter.
- Jalapenos– add a kick of spice. You can also use serranos, which are typically hotter.
- Cilantro– a leafy herb that adds a zesty freshness and herbal note to the salsa
- White onions– bring a subtle sweetness.
- Garlic– adds depth of flavor.
- Lime juice – brightens flavors with a hint of tang, balancing sweetness and heat. Also acts as a preservative by inhibiting bacterial growth.
- Salt– enhances and balances the flavors of the other ingredients, bringing the whole dish together.
How to make salsa verde
With all the delicious ways we enjoy using this salsa at home, I’m glad it’s so easy to make. It’s simply a matter of simmering the tomatillos and jalapeño peppers in water until softened, then pulsing them a few times in a blender or food processor with the remaining ingredients to achieve the desired consistency.
For a deep, smoky flavor, roast the tomatillos, peppers, onion, and garlic in the oven instead. Generously coat with olive oil and roast at 400°F for about 15 to 20 minutes or until blistered. You can also roast them in a cast-iron skillet or a heavy-bottomed pan on the stove until they are softened and nicely charred.
Helpful tip
If you want to mellow the spice a little, use the same amount of peppers and scrape off the seeds before blending. This way, you get the full flavor of the jalapenos but without a lot of heat.
Frequently Asked Questions
Is salsa verde healthy?
Salsa verde is relatively healthy, as it is a good source of vitamins, minerals, and antioxidants from tomatillos, cilantro, lime, onions, and garlic. It’s low-fat and low-calorie at about 29 kcal per serving.
What are the different types of salsa verde?
There are Mexican, Italian, and Spanish versions of this green sauce, and they’re all distinct. The Mexican version is made from tomatillos and chilies; the Italian one is an herb vinaigrette with parsley, capers, and anchovies; and the Spanish sauce includes white wine, flour, sautéed aromatics, parsley, and fish broth.
Serving suggestions
- Take it up a notch with a few avocados and turn it into a creamy tomatillo salsa. Or blend with sour cream or Greek yogurt to make a rich, creamy dressing.
- Spoon over scrambled eggs or huevos rancheros. Serve over grilled pork chops or baked chicken for a quick dose of flavor.
- Pair with crudites such as sliced cucumbers, jicama sticks, baby carrots, or broccoli florets.
How to store
- Transfer to a mason jar or an airtight container, then refrigerate for up to 1 week or freeze for up to 2 months.
- For longer storage, refer to safe canning guidelines on the National Center for Home Food Preservation.
Ingredients
- 1 pound tomatillos husked
- 3 jalapenos stemmed
- 1 small onion peeled and chopped
- 3 cloves garlic peeled
- 1/2 bunch cilantro stemmed
- 2 limes juiced
- 1 tablespoons salt
Instructions
- In a saucepan, combine tomatillos, jalapenos and enough water to cover. Bring to a boil for about 5 to 8 minutes or until softened. With a slotted spoon, remove from.
- In a blender, combine tomatillos, chili peppers, onions, garlic, cilantro, lime juice, and salt. Pulse a few times until blended to process to desired consistency.
- Refrigerate for at least one hour to allow flavors to meld.
Notes
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.”
Marilyn Gabriel says
Yun lang hirap hanapin ng tomatillo at wansoy… 🫠😊
Tammy Marks says
I live in Australia where unfortunately tomatillos are not readily available. I know they aren’t easily substituted but I’m wondering if I could sub in tinned tomatillos or, is there something else that I could use. Thanks.
I’ve only just found your site which I think is awesome and have been binge reading it over the last couple of days.
Lalaine says
Thank you so much, Tammy! I hope you enjoy the recipes.
Sylvieann says
Palpatine, I just discovered your site and want to tell you how impressed I am that you have turned it into a job where you can stay home. I enjoyed reading your personal section and think you have a great blog! I like every recipe I have seen so far. I love food and am going to look at your other blog next. Thank you for sharing your excellent recipes with us! Best wishes, Sylvieann
Lalaine says
Thank you so much!