Easy Homemade Salsa Verde Mexicana
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, youโll never want to go back to the jarred stuff.
What is Salsa Verde Mexicana?
โSalsa verdeโ is Spanish (and also Italian) for โgreen sauce.โ 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 Youโll 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. Youโll be amazed at how much better this homemade tomatillo salsa recipe tastes than the store-bought kind!
- If youโre 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 itโs just a bunch of fruit and vegetables!
- Inclusive recipe. My tomatillo salsa recipe is gluten-free, dairy-free, vegetarian, and vegan. Itโs also Whole30, Paleo, and Keto friendly and has zero Weight Watchers Points. Eat to your heartโs content!
Ingredients & Substitutions
The complete list of ingredients, quantities, and instructions can be found in the printable recipe card below.
As promised, you only need a handful of ingredients to make this easy recipe for salsa verde with tomatillos. Hereโs what to grab:
- Tomatillos – Iโm often asked if green tomatoes are a good substitute for tomatillos. The answer is, โnot really.โ 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 jalapeรฑo 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 theyโre firmer and have the most bite. Feel free to use either yellow or sweet onions instead.
- Cilantro (Optional) – Iโm a fan of cilantroโs bright, fresh, green flavor. If youโre 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.
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.
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 jalapeรฑos in the mix!
- Cooked Salsa Verde – If you want to make green chilaquiles or green enchiladas with your green salsa verde, youโll 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.
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 Jalapeรฑo. Simply wrap shrimp and jalapeรฑo 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, youโll notice a sticky residue on the fruit. Donโt 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 jalapeรฑo 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
There are tons of recipes for salsa verde out there (and weโre 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 donโt like it. Avocado salsa verde is a fun variation, but not all salsa verde recipes have the creamy fruit added. I havenโt seen many recipes for salsa verde that include nuts, but many cooked salsa verdes do include flour (and therefore gluten).
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), Iโd 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.ย
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.
Yep! โSalsa verdeโ just means โgreen sauce,โ so any green salsa can be called โsalsa verde.โ
It sure does! Itโs also delicious with chicken, fish, shrimp, pork, and just about any other meat you can think of!
In Spanish, roja means โredโ and verde means โgreen,โ 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.ย
More Homemade Salsa Recipes Youโll Love
- Chile Pasilla Oaxaqueรฑo Salsa
- Chile de Arbol Salsa
- Pico de Gallo
- Salsa Casera de Jesusita
- Roasted Tomatillo-Chipotle Salsa
- Mushroom, Jalapeรฑo, and Cilantro Salsa
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!
Salsa Verde Mexicana
Ingredients
- 3 cups water
- 8 tomatillos, husks removed and rinsed
- 3 serrano or jalapeรฑo pepper, stemmed and roughly chopped
- 2 garlic cloves
- ยผ onion, chopped
- 1 handful cilantro (optional)
- ยฝ 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 jalapeรฑos
- 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.ย
- Leftovers: This salsa verde will keep well in the refrigerator, covered, for at least 1 week.
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
23 Comments on “Easy Homemade Salsa Verde Mexicana”
Can canned tomatillos be used?
I blend all of mine raw. I also add about a tablespoon of chicken bouillon and a dollop of sour scream. It is my favorite!
IS THIS ABLE TO BE FROZEN IN JARS? IF SO, FOR HOW LONG? 6MOS?
I have your book and tried most of the recipes and brings old memories of my childhood. I too am from El Paso. Thanks to u I have picked up cooking and love it
Very delicious. Always wanted to learn how to make salsa verde and your recipe is so easy. Taste good too.
I love to pair salsa verde with some of my favorite mains. I usually have a bottle of vinho verde ready for such dinners, too! ๐
Hello!! I was wondering why the one picture of the verde on this page is darker than the other that is much lighter in color? Thanks!! I love verde salsa!
I’m going to use this for tamales. How much salsa do you end up with?
Makes 2-3 cups. Enjoy!
Ok, so who does this recipe belong to? You or your sister? Fess up now and be honest.
This is pretty much the way I make mine except I use all Serrano peppers about 5 or 6 (we like it SPICY). And if not spicy enough I have been known to add a piece or two of habanero.
I will throw in a jalapeno or two next time and try it your way.
Thanks for sharing.
This is my sisters recipe. She won the salsa verde standoff fair and square ๐ย
why so many ingredients? and why boil the tomatillos?
try this.. 8 tomatillos husked and cleaned, juice of 1 lemon, big handfull of cilantro leaves, and a nice ripe hot jalapeno.. throw it all in the processor for 30 seconds and there ya go..
delicious
I made 4 batches of this today and
it is delicious! I only made one change-
I am allergic to garlic, so I left it out
and doubled the onion. YUM! ๐
Even better when everything but the
cilantro came from my garden!
Ahh! I knew it! As I was removing the seeds, I kept thinking to myself “I don’t think I’m supposed to be doing this.” Lol. Oh well, it still came out tastey! Next time. ๐ Thanks for the response!
Question! Do you remove the seeds from the jalapeno and serrano chiles? I made this salsa a few nights ago, and it’s OMG-delicious! I looooove salsas verde. But! I removed the seeds from the chiles, and while very tastey, my salsa came out not spicy. My husband and I are still devouring through it, but I love me some spicy salsa. Any tips?
Thanks!
-M
Hi Monique, glad you tried the Salsa Verde. In regard to your question, we don’t remove the seeds when we make salsas, this is what gives the salsa that little spicy edge. The only time we remove the seeds is when we are making chile rellenos. Try it again and let us know how it turned out. Besos!
Your state or mine?…wait your turn to come to California…
Bring it on sista….a true to life, Bobby Flay, throwdown…Veronica
That would make for one FUN video!!! Our own little throwdown in the Muy Bueno Test kitchen! We could find judges and EVERYTHING! Lets do it!!!
mmm!! This is exactly how I make mine! ๐
YAY!!! I roast my chile, but my sister who took the easy route won. Glad to see simpler was tastier with this flavorful salsa! But I demand a rematch ๐
Just wanted to let you know that I nominated you for the Stylish Blogger Award. You guys do a great job with your blog and book! Love the recipes!
WOWZA! Gracias! Very sweet! Thank you for sharing our blog with your readers. Abrazos!!!