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.
What is Salsa Verde?
Salsa verde is a green sauce commonly used in Mexican cuisine. "Salsa verde" literally translates to "green sauce" in Spanish. It is a tangy, vibrant, and often spicy.
It’s typically made with tomatillos, along with ingredients like onion, garlic, jalapeño or serrano peppers, cilantro, lime juice, and salt.
There are a number of ways to make an awesome salsa verde. Every Mexican restaurant has their own taqueria salsa verde and I have yet to encounter a bad one.
Tomatillos are Key to a Great Salsa Verde Recipe
Tomatillos are tiny round bright 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. You'll get the best salsa verde when you roast them.
Why Roast the Ingredients?
For the best salsa verde, the tomatillos are often roasted or boiled, then blended with the other ingredients to create a smooth or chunky salsa.
Roasting the tomatillos, as well as the chili peppers, onions, and garlic transforms their flavors. The high heat makes them sweeter and less tart, and also adds a smoky depth from the charring.
The process concentrates their overall flavors, giving you a richer, more complex salsa compared to simply boiling or using them raw.
How To Adjust Salsa Verde To Your Taste
For hotter salsa verde, add in 1-2 habanero peppers, which you can roast with the tomatillos during the last few minutes, or use them raw before blending.
You can easily adjust acidity with more or less lime juice. Strain the salsa verde for a thicker consistency, or add a bit of water or extra lime juice to thin it out.
This recipe is one of the simplest versions of a salsa verde - simple, but perfect.
Let's talk about how to make salsa verde!
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.
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 or other milder fresh chile 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.
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 green salsa recipe (salsa verde).
Check out my other Hot Sauce Recipes, too.
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.
This Recipe Is In our Cookbook - FLAVOR MADNESS
Did you know that you can find this recipe in our new cookbook FLAVOR MADNESS? It's waiting for you on PAGE 83.
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
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
Check out These Other Popular Salsa Recipes
- Try this authentic Salsa Roja recipe that goes with all of your Mexican dishes, or my Restaurant Style Salsa that everyone loves.
- Chili Verde Recipe
- Homemade Green Enchilada Sauce with Roasted Tomatillos
- Chile de Arbol Salsa
- Salsa Ranchera
- Xni-Pec - Chunky Habanero Salsa
- Easy Green Chili Sauce
This recipe was updated on 12/16/25 to include new photos and information. It was originally published on 10/21/16.
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!