Learn how to make salsa verde using simple ingredients. This tangy salsa is ten times better than the store-bought and comes together in just 15 minutes! Make a batch while it’s tomatillo and jalapeño season!
Mexican food is a staple in our house and salsa verde tops the list of our favorite salsas. Making your own fresh salsa takes just minutes and is so dang good, you’ll want to keep a supply on your kitchen counter around the clock. One of our favorite ways to eat this green salsa is on top of crockpot carnitas, it’s so good!
The best part is that you can use it in so many different ways. It adds a lot of flavor to burrito bowls and is perfect when building a salad in these taco salad shells. You can also smear a little bit on top of my white chicken enchilada skillet. In other words, make a triple batch of this salsa so you always have some on hand!
Jump to:
🌮 Ingredients:
- tomatillos – we used raw tomatillos, but you can roast them as well. They grow and are typically sold in papery husks. You will need to remove the husks and rinse off the sticky residue. This prep doesn’t take much time at all, so don’t be intimidated by their unique presentation.
- minced red onion and garlic
- fresh cilantro
- jalapeno – without the seeds it adds to the flavor of the salsa. Add the whole pepper with seeds for a spicier salsa.
- juice of 1-2 limes – we like using fresh lime juice, but store-bought could be substituted.
- sea salt and black pepper
For a full list of ingredients and their measurements, 📋 please view my printable recipe card at the bottom of the post.
Optional Garnish:
This tomatillo salsa verde recipe is perfect for the next time you want to create a salsa bar, want a simple recipe to go with homemade tortilla chips, and can be added to just about any Mexican classic.
Substitutions and Variations
- Peppers – some like to use serrano peppers instead of jalapeño peppers, which will yield a spicier salsa.
- Roasted tomatillos – When you are using fresh, ripe fruit, this salsa verde recipe is delicious with the tomatillos just the way they are. If your tomatillos are not completely ripe or if you’d like a little more of a smoky flavor, you can roast them in the oven on a rimmed baking sheet until they blister just a bit and then blend them in.
- Onions – While we used red, yellow onion or a white onion can be used for a milder flavor.
🔪 Instructions:
Step 1: Remove the papery husk from the tomatillos. Rinse them off, then pat dry. This will get rid of any sticky residue.
Step 2: Roughly chop the tomatillos, jalapeño, and cilantro. Mince the onion and garlic.
Step 3: Add chopped veggies and garlic to a food processor. Squeeze in the fresh lime juice.
Step 4: Season with a little salt and pepper.
Pro Tip: I like it just a bit chunky. If you blend it for too long, you’ll have a very thin salsa, so go easy. Give the salsa a taste and add more lime juice or jalapeño to taste.
Step 5: Pulse until the salsa verde until desired consistency.
SERVE: Serve with tortilla chips, breakfast tacos, chicken tamales, fish tacos, or chicken enchiladas.
Recipe Tips for Homemade Salsa Verde
- Tomatillos can be found in most grocery stores. They are a small, round fruit that grows in a thin, paper-like husk. If you would like to grow tomatillos at home, they grow well in environments where tomatoes grow well. The trick with successfully growing tomatillos, though, is that you have to plant two plants so that they can fertilize one another. If you only have one plant, you won’t get any fruit.
- Tomatillos grow in the husk which can easily be pulled apart. Check for a bright green and shiny fruit. Summer is when tomatillos are naturally ripe and will have the most flavor. When you remove the husk, the tomatillos will be slightly sticky. Rinse them with cold water before cutting them into chunks. It is not necessary to cut out the stem. The whole fruit is edible and blends up easily in this recipe.
- This recipe yields 2 cups of authentic Mexican salsa verde.
Recipe FAQs
Salsa verde is a type of green salsa or green sauce that originated in Mexican cuisine. The main ingredient is tomatillos, which are small, green fruits with a tangy flavor, that are blended with ingredients like green chili peppers, onions, cilantro, and lime juice. It’s vibrant, tangy, and slightly spicy sauce and can be added to tacos, enchiladas, and other Mexican dishes.
Keep leftover salsa verde in an airtight container or mason jar in the refrigerator for 3-4 days.
The main difference between traditional salsa and salsa verde lies in their base ingredients and color. Regular salsa is typically made from red tomatoes, giving it a red color, and can include ingredients like onions, chili peppers, cilantro, and lime. It varies from mild to hot, depending on the type of peppers used.
On the other hand, salsa verde uses tomatillos, which are small green fruits, not tomatoes, as the main ingredient. This gives the salsa a green color and a tangier, slightly more sour taste. Salsa verde also includes similar ingredients like chili peppers, onions, and cilantro, but its distinct flavor and color set it apart from the more common red salsa.
More Easy Recipes That Are Mexican-Inspired
If you tried this Salsa Verde Recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how you liked it in the 📝 comments below.
Homemade Salsa Verde Recipe
Ingredients
- 2-3 c. tomatillos husks removed, washed, and roughly chopped
- 2 T. minced red onion
- 1 clove garlic minced
- 1 handful fresh cilantro rinsed and roughly chopped
- 1 jalapeno
- juice of 1-2 limes
- 1 tsp. sea salt
- freshly ground pepper to taste
Instructions
- Roughly chop all ingredients and place in food processor or blender.
- Pulse until the mixture is a thick puree. Do not liquify.
- Salsa verde will keep in refrigerator for several days.
Notes
Nutrition
Make this recipe?
Share it with me on Instagram @girlinspired1 and follow on Pinterest for more!
Comments & Reviews
Lupe Street says
Can hardly wait to make it,looks delicious