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Salsa Verde Recipe - Mexican Green Salsa with Tomatillo
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4.93 from 14 votes

Salsa Verde Recipe: The Ultimate Mexican Green Salsa

The best salsa verde recipe made with tomatillos and serrano peppers. Serve it up as a table sauce, hot sauce, or as a salsa with tortilla chips. This is the ultimate green salsa.
Prep Time5 mins
Cook Time25 mins
Total Time30 mins
Course: Main Course, Salsa, Side Dish
Cuisine: Mexican
Keyword: recipe, salsa, tomatillos, verde, video
Servings: 8
Calories: 27kcal


  • 1 pound tomatillos
  • 2 serrano peppers (or use jalapeno peppers for a milder salsa verde)
  • 3 garlic cloves chopped
  • 1 small red onion chopped
  • 1/2 cup chopped fresh cilantro
  • 2 tablespoons white wine vinegar
  • 1 tablespoon lime juice (about 1 small lime)
  • Salt to taste (I use a teaspoon of sea salt)


  • 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.
  • Roast the tomatillos and serrano pepper at 425 degrees F. for 15 minutes, or until the tomatillos begin to char slightly. The skins will darken. 
  • Remove and transfer to a food processor or blender. 
  • 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!



Heat Factor: Mild-Medium. You'll get a bit of a kick from the serrano peppers. For a milder version, use jalapeno peppers.
Makes about 2 cups. Calories calculated without tortilla chips. 
You can adjust the thickness of the salsa with a bit of water.
Should last a week sealed in the refrigerator.


Calories: 27kcal | Carbohydrates: 5g | Sodium: 2mg | Potassium: 186mg | Fiber: 1g | Sugar: 2g | Vitamin A: 145IU | Vitamin C: 9.5mg | Calcium: 9mg | Iron: 0.4mg