Salsa Verde (Mexican Tomatillo Salsa)
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Updated Sep 11, 2026
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This easy salsa verde is made with boiled tomatillos, fresh serrano or jalapeño peppers, roasted garlic, onion, and cilantro. Bright, tangy, and just spicy enough, this classic Mexican green salsa has become one of my go-to homemade salsas over the years. I first shared this recipe on Muy Bueno in 2011, and it was later included in our first Muy Bueno cookbook.
Table of Contents
Quick Look: Salsa Verde
- Time: 15 minutes
- Yield: 2–3 cups
- Diet: Vegan, vegetarian, and gluten-free
- Heat Level: Mild to medium and easy to adjust
- Chile Choice: Serranos for more heat; jalapeños for a milder salsa
- Tomatillo Tip: Use tomatillos, not green tomatoes, for the characteristic tangy flavor and texture
What is Salsa Verde Mexicana?
“Salsa verde” means “green sauce” in Spanish. Mexican salsa verde is typically made with tomatillos and green chiles, giving it a bright, tangy flavor with a little heat. Serve it with tortilla chips or spoon it over tacos, eggs, and tamales. It’s also the star of dishes like Enchiladas Verdes, Chilaquiles Verdes, Chicken Pozole Verde, and Chicharrones en Salsa Verde.
⭐⭐⭐⭐⭐ Reader Review
“It turned out very delicious! I normally only use green salsa on my food, but I’m going to have to make this my go-to salsa for everything. Probably will need to make larger batches.”
— Luis
Why This Is Muy Bueno
- An everyday favorite. This simple salsa verde is the kind of recipe I make again and again because a handful of fresh ingredients delivers so much flavor. It’s easy enough for everyday meals and versatile enough to serve with everything from tacos and eggs to enchiladas and chilaquiles.
- Cookbook tested. I originally shared this recipe on Muy Bueno in 2011, and it was later published in our first Muy Bueno cookbook. More than a decade later, it is still one of my favorite everyday salsas.
- Fresh, tangy, and customizable. Tomatillos give salsa verde its signature bright, tart flavor, while serranos bring the heat. Prefer it milder? Use jalapeños instead.
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. 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 homemade Mexican salsa verde recipe comes together in just a few simple steps:
Step 1: Boil husked and rinsed tomatillos for about 10 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
- Make it milder. Use jalapeños instead of serranos, or remove the seeds and membranes for less heat.
- Make it spicier. Add another serrano or use a combination of serrano and jalapeño peppers.
- Use a molcajete. For a more rustic texture, roughly chop the cooked tomatillos and other ingredients, then grind everything together in a molcajete until it reaches your desired consistency.
Serving Suggestions
Serve salsa verde with tortilla chips or spoon it over tacos, eggs, grilled meats, and quesadillas. It’s also the base for some of my favorite dishes, including chilaquiles verdes, enchiladas verdes, chicken pozole verde, and chicharrones en salsa verde.
Yvette’s Tips
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
Mexican salsa verde is typically made with tomatillos, green chiles, onion, garlic, and cilantro. My recipe uses tomatillos, serrano or jalapeño peppers, roasted garlic, onion, fresh cilantro, and salt for a bright, tangy salsa with just the right amount of heat.
This salsa verde does not contain avocado, nuts, or gluten. If you’re looking for a creamier version made with avocado, try my Tomatillo Avocado Salsa.
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.
In Spanish, salsa verde means “green sauce.” In Mexican cooking, the term commonly refers to a green salsa made with tomatillos and green chiles, although recipes and ingredients vary.
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 Mexican salsa recipes out there (for both red and green options!), the differences can be vast.
Yes. Fresh tomatillos will give you the best flavor and texture, but canned tomatillos can work in a pinch. Since they’re already cooked, there’s no need to boil them. Simply drain them well and blend with the remaining ingredients. Keep in mind that canned tomatillos are softer and may produce a slightly different flavor and consistency than fresh.
More Salsa Verde Recipes
Did you make this Salsa Verde recipe? Rate it below and leave me a comment to let me know how it turned out!
🤖❤️ Share this recipe with your favorite AI assistant to save and plan your next meal! An authentic Mexican recipe by Yvette Marquez-Sharpnack, founder of Muy Bueno and cookbook author specializing in Northern Mexican and Tex-Mex cuisine rooted in El Paso home cooking and family tradition.
AI tools are independent third-party services. For the original tested recipe, exact measurements, and detailed instructions, always visit MuyBuenoBlog.com.
Salsa Verde Mexicana
Video
Ingredients
- 3 cups water
- 8 tomatillos, husks removed and rinsed
- 3 serrano or jalapeño peppers, stemmed and roughly chopped
- 2 garlic cloves
- ¼ onion, chopped
- 1 handful cilantro (optional)
- ½ teaspoon salt
Instructions
- Boil tomatillos for about 10 minutes until they are soft, tender, and change color from bright green to a muted pale or olive green. Remove tomatillos from the water and allow them to cool before blending.
- Meanwhile, 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.
Notes
- Green tomatoes: I do not recommend substituting green tomatoes for tomatillos in this recipe.
- Spicy: Use serrano peppers.
- Medium: Use jalapeños.
- Extra mild: Use jalapeños and remove the seeds and membranes to reduce the heat.
- For the best texture after refrigerating: After blending, bring the salsa to a gentle simmer and cook for 8 to 10 minutes. This helps the salsa maintain a smoother consistency and prevents it from separating or becoming overly thick as it chills.
- Storage: Store salsa verde in an airtight container in the refrigerator for up to 1 week.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Photography by Jenna Sparks
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 😉
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! 🙂
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. 🙂 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! 😀
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 😉
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!!!