Salsa Verde Mexicana
This homemade salsa verde is made with tomatillos, serrano or jalapeño peppers, roasted garlic, onion, and cilantro. Fresh, tangy, and slightly spicy, this easy Mexican green salsa is delicious with chips, tacos, eggs, and more.
Servings: 2 to 3 cups
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.
Video
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
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