Skip the store-bought salsa and make this deliciously Authentic Salsa Verde recipe instead! This green salsa is fresh, tangy, slightly spicy, and requires just five ingredients and a few minutes to make. Trust me, the first time you try this fresh homemade tomatillo salsa, you’ll never want to go back to the jarred stuff.

Barro brown Mexican pottery bowl filled with homemade Mexican salsa verde with jalapeño tomatillo and cilantro on the side.

What is Salsa Verde Mexicana?

“Salsa verde” is Spanish (and also Italian) for “green sauce.” Salsa verde mexicana is tomatillo-based, slightly spicy, and pairs beautifully with just about any Mexican food you can think of. This zesty salsa can be used for dipping chips, as a topping for tacos and tamales, or as an ingredient for Chicken Pozole Verde, Enchiladas Verdes and Chilaquiles Verdes, and to make Chicharrones en Salsa Verde to name just a few!

Why You’ll Love This Homemade Salsa Verde Recipe

  • Simple and delicious. This fresh, tangy, and slightly spicy Salsa Verde Mexicana requires only five ingredients and about 20 minutes to make. You’ll be amazed at how much better this homemade tomatillo salsa recipe tastes than the store-bought kind!
  • If you’re on a diet, this homemade salsa will be your new best friend. My mom always has to remind me that homemade salsa verde is a healthy condiment because I like to eat A LOT of it. But it’s just a bunch of fruit and vegetables!
  • Inclusive recipe. My tomatillo salsa recipe is gluten-free, dairy-free, vegetarian, and vegan. It’s also Whole30, Paleo, and Keto friendly and has zero Weight Watchers Points. Eat to your heart’s content!

Ingredients & Substitutions 

The complete list of ingredients, quantities, and instructions can be found in the printable recipe card below.

tomatillos, jalapenos, garlic, and cilantro on a table for making authentic Mexican salsa verde.

As promised, you only need a handful of ingredients to make this easy recipe for salsa verde with tomatillos. Here’s what to grab:

  • Tomatillos – I’m often asked if green tomatoes are a good substitute for tomatillos. The answer is, “not really.” Tomatillos are less sweet, more acidic, and have less water than unripened green tomatoes. Because tomatillos have a specific flavor profile and a much meatier texture, I do not recommend substituting green tomatoes for this recipe.
  • Serrano Pepper – For a milder salsa, use a jalapeño pepper instead. You can also use less of either variety of pepper, or remove the seeds and membranes for a less fiery result.
  • Garlic – Whole garlic cloves that are still in their skin are the best, though if you have whole peeled cloves, you can make them work.
  • Onion – I generally use white onions for salsa, as they’re firmer and have the most bite. Feel free to use either yellow or sweet onions instead.
  • Cilantro (Optional) – I’m a fan of cilantro’s bright, fresh, green flavor. If you’re not a fan, simply omit it.
  • Salt – Use fine sea salt or kosher salt rather than iodized table salt for the best flavor.

How to Make Salsa Verde Mexicana

This authentic Mexican salsa verde recipe comes together in just a few simple steps:

Step 1: Boil husked and rinsed tomatillos for about 15 minutes. Remove them from the water and allow to cool before blending.

tomatillos on a wooden board with one having the husk half removed.
Eight raw tomatillos in water ready to boil.
Cooked tomatillos in a stock pot in water boiled in a pan.

Step 2: Roast the garlic cloves in their skins in a dry pan until skin is charred, about 10 minutes. Cool and remove skins. This adds so much flavor! 

Step 3: Blend the cooled tomatillos, chopped peppers, garlic, onion, cilantro (if using), and salt in a blender or food processor for about 1 minute. You want it to be kind of chunky. 

blended salsa verde in the pitcher base of a blender.

Step 4: Taste & Adjust Seasoning, then serve and enjoy!

Watch this video of me making salsa verde to see how quickly this recipe comes together!

Optional Variations 

This recipe has not been tested with all of these substitutions or variations. If you replace or add any ingredients, please let us know how it turned out in the comments below!

  • Mild Salsa Verde. While I like all of my salsas nice and spicy, I know not everyone has a tolerance for heat. If you prefer to walk on the mild side, simply remove the seeds and ribs from inside your peppers. This is where most of the capsaicin (the spicy stuff) lives. Just be sure to wash your hands very thoroughly before touching your face or using the restroom. Trust me.
  • Spicy Salsa Verde – If you like your salsa to set your tongue ablaze, consider adding more chiles, or use both serrano peppers and jalapeños in the mix!
  • Cooked Salsa Verde – If you want to make green chilaquiles or green enchiladas with your green salsa verde, you’ll want to cook and thicken it a bit first. 
  • Avocado Salsa Verde – This yummy, creamy salsa verde recipe gets a boost of richness thanks to avocados.
  • Roasted Tomatillo Salsa Verde – For an extra layer of smoky goodness, try my roasted salsa verde recipe next.
  • Taqueria Salsa Verde – This tasty salsa verde has a guacamole vibe, but without any avocados to speak of.
  • Salsa Verde de Molcajete – No blender? No problem. After boiling and cooling the tomatillos, chop them roughly, then add the other chopped ingredients to a molcajete. Pound with the pestle until you reach the desired level of chunkiness.
bowl of salsa verde on a wooden table surrounded by the raw ingredients to make it.

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Serving Suggestions 

Whether you’re scooping it up with crispy tortilla chips or incorporating it into more elaborate meals, this salsa is guaranteed to bring your dishes to life. Here are some mouthwatering salsa verde uses that showcase its versatility:

  • Chicken Pozole Verde is a bright, hearty soup chock-full of tender chicken and sweet hominy. Perfect all year round!
  • Salsa Verde Shrimp with Rice is a simple dish enlivened by a generous drizzle of tangy salsa verde sauce.
  • Give your weeknight dinner a Mexican makeover by whipping up these Pork Chops in Salsa Verde. The tomatillo salsa verde not only tenderizes the pork but also imbues it with a tangy flavor that’s hard to resist.
  • Infuse Roasted Chicken and Salsa Verde Tamales with the bright taste of tomatillos by incorporating the salsa verde into the masa and filling. 
  • Pulled Pork Enchiladas in Salsa Verde are a step above the rest.
  • Spread salsa verde on your Margherita Mexican Pizza (Tlayuda), then top with sliced tomatoes, mozzarella, and fresh basil for a Mexican-Italian fusion that sings with flavors.
  • For an appetizer that’s sure to impress, make Bacon-Wrapped Shrimp with Jalapeño. Simply wrap shrimp and jalapeño slices in bacon, grill until crispy, and serve with a side of tomatillo salsa for dipping to cut through the richness of the bacon and add a kick.
  • Start your day with a plate of Salsa Verde Chilaquiles made by tossing crispy tortilla chips in a roasted tomatillo version of this classic Mexican salsa. Topped with a fried egg, crema, and queso fresco, it’s a breakfast that’s as hearty and nourishing as it is yummy.

Expert Tips & Tricks

While this is an easy salsa verde recipe that I think most anyone can master, there are a few things to keep in mind:

  • Prep like a pro. The outer husks of the tomatillos must be removed prior to use. You can easily remove them by hand. After, you’ll notice a sticky residue on the fruit. Don’t worry! Just rinse it off under cool water.
  • Savor the sweetness. Boiling, roasting, or otherwise cooking the tomatillos makes them taste a little sweeter than raw. If you prefer more of an acidic taste for your salsa verde de tomatillo, leave them raw!
  • Thin or chunky. This homemade jalapeño salsa verde can be pureed until thin or a bit chunky, it’s totally up to you. 

Storage Instructions

  • This homemade verde salsa will keep well in an airtight container in the fridge for up to a week. 
  • It can also be frozen for up to 6 months.
  • To serve, allow to defrost overnight in the fridge, then stir.

Frequently Asked Questions

What is salsa verde made of? Does salsa verde have avocado? What about cilantro? Does it have garlic or onions? What about nuts or gluten?

There are tons of recipes for salsa verde out there (and we’re not even talking about Italian salsa verde recipes!), so it kind of depends. At the most basic, you can expect to find tomatillos, chiles, onion, garlic, and salt. Cilantro can be added, but can also be omitted if you don’t like it. Avocado salsa verde is a fun variation, but not all salsa verde recipes have the creamy fruit added. I haven’t seen many recipes for salsa verde that include nuts, but many cooked salsa verdes do include flour (and therefore gluten).

Is salsa verde spicy? Why is salsa verde so spicy?

The joy of making salsa at home is you can make it as spicy or as mild as you like. If the recipe below is made as directed (without removing the seeds and membranes from the chiles), I’d consider it a medium-mild heat. If you prefer it spicier, add more chiles; if you prefer it milder, use less, and also remove the innards of the chiles before proceeding. 

Do you cook salsa verde?

You definitely can! Cooking the salsa helps remove the natural pectins in the tomatillos and keep your salsa from clumping up when refrigerated. Bring salsa to a light simmer and cook for 8 to 10 minutes.

Is green salsa the same as salsa verde?

Yep! “Salsa verde” just means “green sauce,” so any green salsa can be called “salsa verde.”

Does salsa verde go with steak?

It sure does! It’s also delicious with chicken, fish, shrimp, pork, and just about any other meat you can think of!

What is the difference between salsa roja vs verde?

In Spanish, roja means “red” and verde means “green,” so the primary difference is in the color. Most often, salsa verde is made with tomatillos, while salsa roja is made with tomatoes. However, with approximately a gazillion different salsa recipes out there (for both red and green options!), the differences can be vast. 

More Homemade Salsa Recipes You’ll Love

Watch this video to see how quick this salsa can be made.

Did you make this recipe? Rate it below and leave me a comment to let me know how it turned out!

Barro brown Mexican pottery bowl filled with homemade Mexican salsa verde with jalapeño tomatillo and cilantro on the side.

Salsa Verde Mexicana

4.82 (11 ratings)
Homemade Salsa Verde Mexicana is very simple to make with easy to find ingredients – all you need are tomatillos, garlic, onion, jalapeño, serrano, and cilantro. This tomatillo salsa is fresh, tangy, and slightly spicy.
Print Pin Rate
Yield: 2 to 3 cups
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes

Ingredients

  • 3 cups water
  • 8 tomatillos, husks removed and rinsed
  • 3 serrano or jalapeño pepper, stemmed and roughly chopped
  • 2 garlic cloves
  • ¼ onion, chopped
  • 1 handful cilantro (optional)
  • ½ teaspoon salt

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Instructions 

  • Boil tomatillos for about 15 minutes. Remove tomatillos from the water and allow them to cool before blending.
  • Roast the garlic cloves in their skins in a dry pan until skin is charred, about 10 minutes. Cool and remove skins.
  • In a blender place the cooled tomatillos, chopped peppers, garlic, onion, cilantro (if using), and salt and blend for about 1 minute.
  • Salsa should be chunky. Add more salt if needed.

Video

Notes

  • I do not recommend substituting green tomatoes for this recipe.
  • Like it spicy? Use serranos
  • Like medium salsa? Use jalapeños
  • Extra mild. You can remove the seeds and ribs of the peppers if you want to reduce the heat of the salsa.
  • Tip: Bring salsa to a light simmer and cook the salsa for 8 to 10 minutes. Cooking the salsa helps remove the natural pectins in the tomatillos and keep your salsa from clumping up when refrigerated. 
  • Leftovers: This salsa verde will keep well in the refrigerator, covered, for at least 1 week.
Serving: 1cup, Calories: 60kcal, Carbohydrates: 12g, Protein: 2g, Fat: 2g, Saturated Fat: 1g, Sodium: 603mg, Potassium: 437mg, Fiber: 3g, Sugar: 7g, Vitamin A: 516IU, Vitamin C: 43mg, Calcium: 26mg, Iron: 1mg
Author: Yvette Marquez
Course: Appetizer, Side Dish
Cuisine: Mexican

This salsa verde recipe was originally published in 2011 and published in the Muy Bueno cookbook. I have added a video, rewritten, updated photos, and republished it to share frequently asked questions.

Photography by Jenna Sparks