Salsa Verde (Tomatillo Salsa)

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This authentic Salsa Verde also known as green sauce is made with tomatillos, jalapeño peppers, onion, garlic, and cilantro. It’s super easy to make and tastes amazing over your favorite Mexican dishes.

Close up of salsa verde in black bowl.

Salsa verde is a staple in many Mexican kitchens. Its vibrant zesty flavor makes it the perfect accompaniment to many dishes such as enchiladas verde and carne asada tacos. It’s also great on eggs.

This recipe is a roasted recipe, meaning the tomatillos are roasted before blending into a salsa. This enhances the flavor and gives the salsa a nice roasted flavor.

For this tomatillo salsa, you can control how much you roast the tomatillos. If you want more of a roasted flavor, leave them in the oven a bit longer so they get more char on the skin.

After you give this sauce a try, I highly recommend our easy guacamole and peach mango salsa for a summer twist, our ranchero sauce that has a deep and delicious flavor, and our empanada dipping sauce that’s fresh and easy.


Ingredients

Salsa verde calls for just a handful of simple ingredients.

Ingredients for salsa verde in glass bowls.
  • Tomatillos: Tomatillos look like small green tomatoes with husks. They are not actually tomatoes though, they are cousins.
  • Jalapeños: You can also use serrano peppers.
  • Onion: Choose a white onion so the flavor doesn’t overpower the sauce.
  • Cilantro: Leaves and stems are okay to use.
  • Garlic: For that garlicky kick.
  • Lime: Fresh lime juice will taste the best.
  • Salt: Add as much as you need for your taste.

How to Make Salsa Verde

Making homemade tomatillo salsa is easy. Just roast the tomatillos and blend them with the remaining ingredients.

Be sure to check out the full recipe and ingredient list below

  1. Roast the tomatillos. Broil the tomatillos and jalapeños until they have blackened spots on the surface.
  2. Add ingredients to a food processor. In a food processor or blender, combine the onion, cilantro, garlic, lime juice, and salt along with the tomatillos and jalapeños.
  3. Blend. Pulse the food processor until you have a smooth salsa.

Substitutions

  • Jalapenos: Serrano peppers may also be used.
  • Tomatillos: Feel free to substitute red tomatoes for a more traditional roasted tomato salsa.

Ways to Use Salsa Verde

There are a variety of ways to serve this delicious green sauce.

  1. Serve over enchildas verde.
  2. Serve over tacos.
  3. It’s wonderful over eggs.
  4. Use it on top of burrito bowls.
  5. Or simply use it as a dip for tortilla chips.
Salsa verde in black bowl on plate of tortilla chips.

Storage

Cooled salsa can be stored in a sealed container in the refrigerator for up to 2 weeks.


Tips

  • Roast the tomatillos and jalapenos as much as you’d like. More char on the skin equals more roasted flavor. Or go as light as you wish for a milder flavor.

Salsa Verde

5 from 1 vote
Close up of salsa verde in black bowl.
This Salsa Verde recipe is made with roasted tomatillos and jalapenos blended with a few basic ingredients for the best and easiest salsa you've ever had.
Sauce Fanatic
Prep Time 5 minutes
Cook Time 11 minutes
Total Time 16 minutes
Serving Size 16

Ingredients

  • 1 ½ pounds tomatillos, about 12 medium, husked and rinsed
  • 2 medium jalapeños, stemmed
  • ½ cup chopped white onion
  • ¼ cup packed fresh cilantro leaves
  • 2 garlic cloves
  • 2 tablespoons fresh lime juice
  • ½ teaspoon salt

Equipment

Instructions

  • Preheat the broiler with a rack set in the upper position. Place the tomatillos and jalapeños on a rimmed baking sheet and broil for about 5 minutes. They should have blackened spots on the surface.
  • Remove the baking sheet from the oven and carefully flip over the tomatillos and peppers. Broil for another 4 to 6 more minutes, until the tomatillos are blistered.
  • In a food processor or blender, combine the onion, cilantro, garlic, lime juice, and salt. Carefully transfer the hot tomatillos, peppers, and all of their juices into the food processor or blender.
  • Pulse until the mixture is smooth and no big chunks of tomatillo remain, scraping down the sides as necessary. Season with additional lime juice and salt, if desired.
  • Cooled salsa can be stored in a sealed container in the refrigerator for up to 2 weeks.

Notes

Jalapenos: Serrano peppers may also be used.
Tomatillos: Feel free to substitute red tomatoes for a more traditional roasted tomato salsa.
Makes about 2 cups.

Nutrition

Serving: 2tablespoons | Calories: 17kcal | Carbohydrates: 3g | Protein: 1g | Fat: 0.5g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.1g | Sodium: 74mg | Potassium: 132mg | Fiber: 1g | Sugar: 2g | Vitamin A: 83IU | Vitamin C: 9mg | Calcium: 6mg | Iron: 0.3mg

The nutrition information provided is for convenience and as a courtesy only. It is not guaranteed to be accurate because nutrition information can vary for a variety of reasons. For precise nutritional data use your preferred nutrition calculator and input the exact ingredients and brands you used in the recipe.

CourseAppetizer
CuisineMexican
5 from 1 vote (1 rating without comment)

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