All demo content is for sample purposes only, intended to represent a live site. Please use the RocketLauncher to install an equivalent of the demo, all images will be replaced with sample images.

21 October 2016

A recipe for quick and easy salsa verde made with tomatillos and jalapeno peppers, which can be served as a table sauce, hot sauce, or as a salsa with tortilla chips. This is the ultimate green salsa.

There are a number of ways to make an awesome salsa verde, or green sauce. Every Mexican restaurant has their own version and I have yet to encounter a bad one.

Even I have a number of different kinds that I make, all pretty much variations on a theme, like our Mexican Green Table Sauce made with tomatillos, jalapeno peppers and avocado.

Or our Homemade Green Enchilada Sauce with Roasted Tomatillos. The key ingredients in 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 those tiny green tomatoes you find in grocery stores or the Mexican market, 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 to them, they are much 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.

Salsa Verde Recipe

This recipe is one of the simplest versions of a salsa verde. With only 8 ingredients, it’s quite ideal.

You can add in other ingredients to round it out to your preference, such as avocado, other chili peppers, herbs, even seasonings, but this one will serve all of your salsa verde needs.

How to Make Salsa Verde

First, wash and dry all of your fresh ingredients and add them to a food processor. Process them until smooth.

Next, pour the mixture into a pot or a deep pan and heat. Simmer 20 minutes.

Finally, cool and store in bottles or containers and refrigerate.

Simple, right? This is definitely a Patty’s Favorites recipe. She always wants this in the house.

Salsa Verde - Recipe

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. Seriously, it is that versatile. I’ve included a quick video below on how to make a quick salsa verde.

Give it a try. It’s fun! We love our salsa verde!

I hope you enjoy it.

Salsa Verde - Recipe

Check out my other Hot Sauce Recipes, too.

Frequently Asked Hot Sauce and Salsa Questions

Here are answers to some of the most common questions I get on other sauces:

How long will this salsa keep?

It should keep a few months easily in the fridge, or even longer. It’s all about the acidity. To be technical, target level ph for shelf stable foods is below 4.6 ph, but should probably be lower for home cooks, around 4.0 or so, to account for errors. If you’re concerned, add more vinegar to lower the ph. Sauces made with fermented chili peppers will last even longer.

Where’d you get that sauce bottle?

I find them locally sometimes, but I also order through Amazon. Here is a link to some bottles I like (affiliate link, my friends!): Swing Top Glass Bottles, 8.5 Ounce – Set of 4. If you like the smaller bottles that most hot sauce makers use, here’s another link: Hot Sauce Bottles, 5 Oz – 24 Pack.

Can I process this Salsa for longer storage?

Absolutely. Just be sure to use proper canning/jarring safety procedures.

Check out These Other Popular Salsa Recipes

Patty’s Perspective

YUM. He’s right, this is one of my favorites of all time. Salsa verde is one my go-tos. 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.

5 from 2 votes
Salsa Verde - Recipe
Salsa Verde - Recipe
Prep Time
5 mins
Cook Time
25 mins
Total Time
30 mins
A recipe for quick and easy salsa verde made with tomatillos and jalapeno peppers, which can be served as a table sauce, hot sauce, or as a salsa with tortilla chips. This is the ultimate green salsa.
Course: Main Course, Salsa, Side Dish
Cuisine: Mexican
Keyword: recipe, salsa, tomatillos, verde, video
Servings: 50
Calories: 7 kcal
Author: Mike Hultquist
  • 2 pounds tomatillos sliced
  • 6 jalapeno peppers chopped
  • 4-6 garlic cloves
  • 1 medium red onion chopped
  • 2 tablespoons chopped cilantro
  • ¼ cup white wine vinegar
  • Juice from 1 lime
  • Salt to taste
  1. Add all ingredients to a food processor. Process until smooth.
  2. Pour into a pot or a deep pan and heat. Simmer 20 minutes.
  3. Cool and store in bottles or containers and refrigerate.

Recipe Video

Recipe Notes

Heat Factor: Mild-Medium. You'll get a bit of a kick from the jalapeno peppers. For a hotter version, include serranos or even hotter peppers.

Nutrition Facts
Salsa Verde - Recipe
Amount Per Serving
Calories 7
% Daily Value*
Potassium 56mg 2%
Total Carbohydrates 1g 0%
Vitamin A 0.8%
Vitamin C 5.3%
Calcium 0.2%
Iron 0.7%
* Percent Daily Values are based on a 2000 calorie diet.
Salsa Verde - Recipe
Salsa Verde - A recipe for quick and easy salsa verde made with tomatillos and jalapeno peppers, which can be served as a table sauce, hot sauce, or as a salsa with tortilla chips. This is the ultimate green salsa. | ChiliPepperMadness.com #SalsaVerde #Salsa #SalsaRecipe #Appetizer #GreenSalsa #PartyFood


  1. 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

  2. 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!

    1. Michael Hultquist - Chili Pepper Madness

      That’s great, Michael! Now I want to try the purple variety! Take care…

  3. Oh my goodness this was amazing.
    I made homemade chicken enchiladas with this tonight.
    Another great Chili Pepper Madness recipe.

    1. Michael Hultquist - Chili Pepper Madness

      Thanks, Suzanne! Super happy you love it!

  4. 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.

  5. 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.

  6. 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

This site uses Akismet to reduce spam. Learn how your comment data is processed.