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.
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.
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.
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
- Mexican Green Table Sauce
- Homemade Green Enchilada Sauce with Roasted Tomatillos
- Salsa Roja
- Salsa Criolla – Argentinian Salsa
- Fiery Mango Salsa
- Habanero Salsa
- Xni-Pec – Chunky Habanero Salsa
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.
- 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
Add all ingredients to a food processor. Process until smooth.
Pour into a pot or a deep pan and heat. Simmer 20 minutes.
Cool and store in bottles or containers and refrigerate.
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.