Salsa verde is the ultimate Mexican green salsa made with tart tomatillos and spicy serrano chilies, easy to make, just like your favorite taqueria salsa.
Salsa Verde Recipe
Chips and salsa time! There are a number of ways to make an awesome salsa verde, or green sauce. Every Mexican restaurant has their own taqueria salsa verde and I have yet to encounter a bad one.
Even I have a number of different kinds that I make, all variations on a theme, like this Mexican Green Table Sauce with Avocado, or my Homemade Green Enchilada Sauce with Roasted Tomatillos.
The key ingredient to a good salsa verde is the tomatillo. Of course tomatillos alone do not a salsa verde make, but without them, it's pretty difficult.
Tomatillos are Key to a Great Salsa Verde Recipe
Tomatillos are tiny round green fruits that look like tomatoes, covered in papery sheathes and slightly sticky, which is a byproduct of the plant as they mature.
Do not confuse them with unripened green tomatoes.
While tomatillos have a slight bitterness, they are sweeter and fruitier than unripened green tomatoes and make for a MUCH better salsa verde. The insides are meatier as well, where tomatoes are juicier.
In fact, tomatillos are not tomatoes at all, but come from a completely different plant.
This recipe is one of the simplest versions of a salsa verde - simple, but perfect.
Let's talk about how to make salsa verde!
Salsa Verde Ingredients
The full ingredients list with measurements is listed in the printable recipe card at the bottom of the post.
- Tomatillos.
- Serrano Peppers. Or use jalapeno peppers for a milder salsa verde.
- Garlic Cloves.
- White Onion. Red onion is good, too.
- Fresh Cilantro.
- Salt.
- Lime Juice. Optional. Not all authentic Mexican recipes for salsa verde include lime juice, and it's not necessarily traditional. Some of my Mexican cookbooks include lime, but you'll get enough acidity and tartness from the tomatillos.
How to Make Salsa Verde - the Recipe Method
Fresh salsa verde is easy to make! Peel the tomatillos (remove the husks), rinse and dry them, then slice them in half along with the serrano peppers and set them into a baking sheet.
Roast them for 15 minutes, until the skins char and bubble, then transfer to a blender or food processor.
Add the remaining ingredients and process to your desired consistency.
Boom! Done! Your homemade salsa verde is ready to serve. Adjust for salt and serve it up! You can refrigerate it and let the flavors mingle a bit more.
Recipe Tips & Notes
You can easily adjust this recipe to make it your own. Some popular additions include creamy avocado, ground cumin, olive oil, and hotter chilies.
When roasting the tomatillos and chilies, consider adding the onion and garlic to the roasting pan for more roasted vegetable flavor.
Serving Ideas for Salsa Verde
The thing about a good salsa verde recipe is you can serve it so many different ways. Serve it in a bowl with crisp tortilla chips and it's a quick salsa.
Pour it into squeeze bottles to serve with your Taco Recipes and it becomes a Mexican green table sauce.
Pour it into small hot sauce bottles and it becomes a hot sauce for you.
It makes a great sauce as well. Try it with pasta for an outstanding Spaghetti Verde or Green Chicken Chili.
I hope you enjoy my homemade salsa verde recipe.
Check out my other Hot Sauce Recipes, too.
Heat Factor
Mild-Medium. You'll get some good heat from the serrano peppers. They measure up to 23,000 Scoville Heat Units on the Scoville Scale. If you're looking for a milder salsa verde, you can remove the seeds and innards. Or, go with jalapeno peppers, which aren't quite as hot.
Storage Information
Salsa verde will keep a week or longer in the refrigerator in a sealed container. It will last longer with the addition of lime juice and/or vinegar, which ups the acidity.
You can process salsa verde in a water bath for long term preservation, but it is best to shoot for a pH of 3.5 or lower for home preserving.
Just be sure to use proper canning/jarring safety procedures.
Check out These Other Popular Salsa Recipes
- Mexican Green Table Sauce
- Tomatillo Salsa
- Homemade Green Enchilada Sauce with Roasted Tomatillos
- Salsa Roja
- Chile de Arbol Salsa
- Salsa Ranchera
- Salsa Criolla - Argentinian Salsa
- Fiery Mango Salsa
- Habanero Salsa
- Xni-Pec - Chunky Habanero Salsa
- Fresh Ghost Pepper Salsa
- Easy Green Chili Sauce
- How to Make Salsa - a Guide
Patty's Perspective
YUM. He's right, this is one of my favorites of all time. Salsa verde is one my go-tos. It's such a great recipe, definitely one of my favorite Mexican salsas. I love that it will keep in the fridge a while so I can grab it anytime I want, which is usually a lot. There is something beautiful about tomatillos.
If you enjoy this recipe, I hope you'll leave a comment with some STARS. Also, please share it on social media. Don't forget to tag us at #ChiliPepperMadness. I'll be sure to share! Thanks! -- Mike H.
Salsa Verde Recipe (Mexican Green Salsa)
Ingredients
- 1 pound tomatillos
- 2-3 serrano peppers (or use jalapeno peppers for a milder salsa verde)
- 3 garlic cloves chopped
- 1 small white onion chopped (red onion is good, too)
- 1/2 cup chopped fresh cilantro
- Salt to taste (I use a teaspoon of sea salt)
- 1 tablespoon lime juice optional (about 1 small lime, or to taste)
Instructions
- Peel, rinse and dry the tomatillos. Slice them in half and set them onto a large lined baking sheet.
- Slice 1 serrano pepper in half and set it on the baking sheet with the tomatillos, skin sides up.
- Heat oven to 425 degrees F (220C). Roast the tomatillos and serrano peppers for 15 minutes, or until the tomatillos begin to char slightly. The skins will darken and puff.
- Remove and transfer to a food processor or blender. You can peel the serranos if you wish.
- Add the remaining ingredients and process until smooth. Adjust for salt and serve. Or, refrigerate in a sealed container to let the flavors mingle. Great with tortilla chips!
Video
Notes
Nutrition Information
This recipe was updated on 7/10/24 to include new photos and information. It was originally published on 10/21/16.
Mike Daulbaugh says
Can this recipe be used for canning?
Mike Hultquist says
This should be, yes. There is plenty of acidity. Best to measure, though. Shoot for 4.0 pH or lower. Enjoy, Mike!
Lorna says
My salsa verde has a ph level of 4. would it be shelf stable?
Mike Hultquist says
Lorna, 4.5 and lower is considered shelf stable, so you can process it. Enjoy!
Lorna says
Does it need a water bath? I have it in those little woozy bottles and the last time I tried that it boiled out the bottle? Maybe, I had it too full?
Mike Hultquist says
The water bath method is most common. Yes, sounds like you had the bottles too full.
jamie parisi says
Year 6 of Salsa Verde cooking, this is a great recipe. I've tweaked it a bit over time. I chargrill all the veggies, dont worry about any of the skins or pepper seeds, not overly hot, ive also added jalapeno lime balsamic vinegar to give it a brightness. Love this recipe
Mike Hultquist says
I love to hear it, Jamie!
Janiece Coss says
Love this recipe! So versatile! I have tried several variations as well and its all good.
I wish you would host a week long cooking school where I could go and happily immerse myself in all things chili pepper !
Mike Hultquist says
That's awesome, Janiece! Glad you're loving it! I'll have to think on that idea. =)
John Looney says
5/5
Mike Hultquist says
Thanks so much!
David Grote says
Really nice fresh salsa verde recipe. It’s bright and has a nice heat. I made it with fresh produce from our garden. Can’t get much fresher than that.
Mike H. says
Super happy to hear it, David. Enjoy!
Debbie Cooper says
I decided to grow tomatillos in my garden this year and the plants are huge with many small tomatillos. I needed to use some immediately, so I made this recipe today (without cilantro, which I will get tomorrow). Even without the cilantro, this was so delicious! I have refrigerated it and will add cilantro tomorrow. I'm sure it will be even more wonderful. Thank you for this great recipe! Every one of your recipes that I have tried so far have been excellent!
Mike Hultquist says
Excellent, Debbie! I'm glad you're enjoying it! My Mother-in-Law is having the same issue this year. So many tomatillos!! She's making big batches of this, too. Thanks for sharing.
Ruth McCoskey says
Finally, a good, easy salsa verde recipe! Thank you so much for posting. All the recipes I've looked at here are are better than other sites. I'm going to put a few of them on my meal plan for the rest of the month.
Mike Hultquist says
Great! Glad you like the way I make it, Ruth. Thanks for sharing this!
Paula says
have you ever made a fermented salsa? There great! more health benefits with ferments. I ferment halipnos with garlic cloves all the time!
Mike H. says
Paula, of course! But it really depends on how you want to use your salsa. Both are great!
Miss Kathryn says
Salsa verde as others have said is very versatile and can be tweaked to suit your needs. Two more versions I make are with raw ingredients. Same basic recipe, just don't roast or grill them. They flavor is very crisp and bright. And either recipe can be made into a creamy version with the addition of crema or sour cream. Love salsa verde!
Mike Hultquist says
Yes!! So good!
Ramya says
Cant wait to make this soon for me i never had salsa verde before perfect for snacks love your recipes as always brightens up my day everyday after work
Mike Hultquist says
Cheers, Ramya.
Dr.Mary Beales says
Doesn't get better than this! Go to for everything, except ice cream, but I am pretty sure my husband will try it! Dollar Tree type stores generally have the squeeze top plastic bottles around this time of the year for bbq sauces.I buy them to use for Salsas,Ponzu sauces, etc and for some homemade cleaners I make.Thanks Mike love all of your recipes,
Mike Hultquist says
Thanks so much! Very happy you like it!
Jamie parisi says
year 5 of this recipe. Smoked grilled all the veggies on the kettle using a hunk of hickory. Took 7 22” racks to do all of them. 18 pounds. Great thing is the recipe is scaleable as well. Had some red peppers and a bunch of frozen garlic habaneros put them all in. Great base for enchilada sauce too. Omit vinegar and add chicken stock. Good for the year
Mike Hultquist says
Awesome! Thanks, Jamie! Very happy you're still enjoying the recipe! I love the smoking element. Very nice!
Jérémie says
Made with fresh tomatillos and the first habaneros from the garden! Great salsa! Perfect with tortilla chips for the aperitif!
Great video, Thanks!! ...but, you mention vinegar as an ingredient in the text of the recipe... and there's only lime juice in the video... so, in doubt, I still added vinegar, in addition lime juice!
Mike H. says
Some add vinegar, and some don't - it works either way. 😉 Glad that you are enjoying it!
Daniella Dinardo says
Hello- I live in the UK and fresh tomatillos are not easy to find… nor Serrano peppers. When I’ve made Chili Verde I used imported tinned Tomatillos and found they don’t really toast well having been in brine. I may try your method of puréeing then cooking down in the skillet
Mike Hultquist says
Hi, Daniella. Yes, if using tinned tomatillos, you can puree them with the other ingredients and simmer them to cook through. You can use other green chilies available to you for this recipe as well. I hope this helps.
Dave Kirk says
Excellent!! 5 stars! I had some hatch chilis that I used in place of Serranos and I also added lime zest (since I was using a lime anyway).
Mike Hultquist says
Boom! Nice! Glad you enjoyed it, Dave. Hatch chiles are perfect here!
Gheorghe Taralunga says
Apreciez pozitiv
Jenny says
Can I make this using frozen tomatillos? I made a bunch last summer per recipe -- roasting the fresh tomatillos -- but now I have a bunch in the freezer that I didn't have time to process last summer and I need to use them! Any other ideas?
Mike Hultquist says
You sure can, Jenny. No problem at all. You can use frozen tomatillos in any of my recipes that call for tomatillos. Enjoy!
Scott says
Thank you for this recipe! I had a bunch of peppers from the garden so I used 45 Pueblo and Anaheim roasted chiles, 10 hot jalapeños, 10 mild jalapeños, 6 lb roasted tomatillos, red onion, white onion, cloves of garlic, fresh cilantro, and white wine vinegar. Came out great!
Mike Hultquist says
Yay!!! Thanks, Scott!
Jamie says
Finished last week fourth time using this recipe. modified it this time with white balsamic in 6 jars. More lime. Used jalapeño. And I’m half batch. A number of habaneros what’s so good about this recipe. You can change a few things up to your own after trying the original. Key is to grill all the ingredients with a bit of char. Or smoke them. It upscales as I used 18 pounds of tomatillos. Awesome
Mike Hultquist says
Sounds like perfection to me, Jamie!
jamie parisi says
i smoked the veggies -- game changer. used some jalapeno lime balsamic as well. in some jars a bunch of reaper powder.. so good. its so easy to modify change and experiment with your different tastes. 25 jars this year. Should last until next season
Mike Hultquist says
Perfection, Jamie! I love it!
TeresaJ Salak says
I am looking for a salsa recipe with fire/grilled tomatillos, tomatoes, onion, peppers and possibly corn. I would also like to can it. Any ideas?
Mike Hultquist says
I have several Salsa Recipes here you can review: https://www.chilipeppermadness.com/chili-pepper-recipes/salsas/. Many are customizable. You might try my Salsa Ranchera Recipe: https://www.chilipeppermadness.com/recipes/salsa-ranchera/. No corn in it, but you can add it before or after.
jamie parisi says
Going for year number 4 - going for a full bushel this year. 1/2 bushel just not enough - friends and family love it. Ive used 3 of the 4 options all grilled, fresh tomatillo/grilled veggies and all fresh. added a touch of vinegar to part of the batch, this year trying balsamic jalapeno vinegar in some. cant wait.
Mike Hultquist says
Awesome, Jamie!
Larke says
This was my first time cooking with tomatillos and I was put at ease to find out how easy it was to process them. Followed the recipe but since my serranos were fairly mild for our tastes I put a couple more and a jalapeño. This salsa is a perfect 5 star recipe. Thanks!
Michael Hultquist - Chili Pepper Madness says
Nice! Glad you enjoyed it, Larke!
jamie parisi says
3rd year in a row using this recipe. half a bushel of tomatillos - 16 jars of salsa - mild, spicy , fresh (roasted only the hot peppers garlic onion - grilled the lime too.) and 5 xl jars of Enchilada Sauce good to next year. im Exhausted Lol. I love the serving sizes and how it scales up the ingredients.
thanks
Michael Hultquist - Chili Pepper Madness says
Nice! I appreciate it, Jamie! Glad you enjoy this one. It's definitely one of Patty's very favorites. She wants this all the time.
Chris Hall says
This is the best salsa verde I have ever had, and so easy to make!
Michael Hultquist - Chili Pepper Madness says
Awesome! Glad to hear it! This is Patty's favorite by far.
David C Fowler says
I'm heading to the farmers market for the ingredients.
Michael Hultquist - Chili Pepper Madness says
Nice! Enjoy!
Gee Gee says
I just made this - used jalapenos because I didn't have serranos. Came out GREAT!! I love salsa verde and I'll definitely be making this again. I could use a bump in the heat, so I'll get serranos to add next time. I just discovered this site and I love it. So many great-looking recipes. I can't wait to try some of the others. Thanks for a terrific recipe! 🙂
Michael Hultquist - Chili Pepper Madness says
Thanks so much, Gee Gee. Super happy you enjoyed it! A keeper for sure.
Cheryl Hill says
Having just commented on your fabulous spaghetti verde recipe, and I realized that I had never commented on this recipe, a favorite standby for me . I typically make option 4, just pulsing all of the ingredients in the blender until combined but still really chunky. Then I warm it for just a few minutes stove-top, add in pre-cooked junks of pork, and serve on top of rice with cilantro, lime, and whatever else sounds good for garnish. It was the winner after 4 other salsa verde recipe attempts - it's that good! Thank you, Michael.
Michael Hultquist - Chili Pepper Madness says
Thanks, Cheryl! Yes, we REALLY love salsa verde in our home. A favorite!
Hollis Ramsey says
I love this recipe! Of course, I’m adding 1-2 more serranos (unseeded) plus at least 1/4 c. more cilantro. (Tomatillos are members of the gooseberry family, I think. The outside part to be removed is called the husk. Often, the outer skin of the tomatillo is quite sticky, so use your hands to rub the sticky ones when rinsing.) I don’t think I’m going to increase the garlic as it’s not the main flavor here. This is a sauce you can eat with a spoon. At least, I can and do. tThanks again, Mike!
Michael Hultquist - Chili Pepper Madness says
Thanks, Hollis. I love it!
Amy says
Yum! We got tomatillos from our CSA and tried this recipe. It's easy and delicious. We'd never tried tomatillos before but they will now be one of our favorites. My boys love this salsa too!!!
We use one roasted jalapeño since my guys don't like it too spicy.
Michael Hultquist - Chili Pepper Madness says
Excellent! Glad you enjoyed it, Amy!
jamie parisi says
Third Time Doing this recipe no serrano just 5 jalapenos. Excellent. Cannot wait to end of year when all the local farmers have the tomatillos. What is the best way to preserve if i make a bushel worth? more vinegar and hot processing?
Michael Hultquist - Chili Pepper Madness says
Thanks, Jamie. I appreciate it. Yes, more vinegar would help preserve it the refrigerator for sure, or more citrus. It can also be processed as you mentioned. Enjoy.
Jamie Parisi says
Perfect thanks for the quick response
AJ says
Hi Mike,
I just made my second batch of this Salsa Verde. The first batch tasted great, but my second one has a strange tangy flavor to it. What caused this, any ideas? Thanks, AJ
Michael Hultquist - Chili Pepper Madness says
It's hard to say, AJ, since your first batch was great. You'd have to really evaluate if anything changed, even slightly, from the first time. Usually "tangy" is a characteristic of vinegar, so I would start my investigation there, though it could be the tomatillos. Hmmm. Wish I could help more.
Steve says
Just made this simple amazing salsa and it’s awesome. I used both Serrano and jalapeño peppers in mine for a perfect medium heat. Thank you Mike, I’m enjoying the site and recipes!
Michael Hultquist - Chili Pepper Madness says
Perfect, Steve! I love it.
Jamie Parisi says
Its a 5 for easy and flexibility and flavour. I just made it Last Saturday with a couple changes (no vinegar, onion-forgot this) roasted it all up found some local tomatillos - surprised by this at our local market. We dont live in a hot bed of culture. Put it in the processor very tasty. Not too much salt added, very fresh tasting.
Michael Hultquist - Chili Pepper Madness says
Thanks, Jamie! I appreciate it. Super happy you enjoyed it.
ALICE says
Very good version of the one I’ve made for years in which I Roast the onions, tomatillos, et al. Also, I sometimes add some fresh cilantro.
Chili Pepper Madness is a National Treasure!
Michael Hultquist - Chili Pepper Madness says
Thanks, Alice! High compliments!! I appreciate it.
AJ says
"Chili Pepper Madness is a National Treasure!"
Alice,
I agree 100%
Cheers, AJ
Greg says
A nice twist is to roast the tomatillos and peppers under the broiler until they become a bit charred. Then carry on with the recipe
Michael Hultquist - Chili Pepper Madness says
Perfect!
Michael says
In Germany we had a pretty hot summer, this year. I managed to get 2.8 kg of tomatillos out of 5 plants which i grew in pots (and they keep on producing). The tomatillos are some kind of a purple variant, so it´s more "salsa morada" than salsa verde. Whatever, the taste is terrific!!! Your recipes are just awesome!
Michael Hultquist - Chili Pepper Madness says
That's great, Michael! Now I want to try the purple variety! Take care...
Suzanne says
Oh my goodness this was amazing.
I made homemade chicken enchiladas with this tonight.
Another great Chili Pepper Madness recipe.
Michael Hultquist - Chili Pepper Madness says
Thanks, Suzanne! Super happy you love it!
Jamie says
I made this salsa today and it was green when I put it in the fridge. Then went to taste it a couple hours later and it is red! I'm afraid to eat it now...is it the red onion?
REPLY: Strange! I'm not sure what could have happened there, unless it was overheated in thepan? -- Mike from Chili Pepper Madness.
Jon says
Why is the bottled sauce red? What does the cooking do? Help to meld flavors?
REPLY: Jon, depending on how long you cook it, the verde will darken, not really red, butdarker green. Yes, cooking helps the flavors meld. -- Mike from Chili Pepper Madness.
Landon says
Made this salsa last year with young tomatoes, sooo good, I'm pretty excited because I grew zebra tomatoes an wanna try it....honestly, I used this salsa up quick
Michael Hultquist - Chili Pepper Madness says
That's great, Landon. Thanks!