Name: Mexican Salsa Verde
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: Mexican
Ingredients: 1 lb tomatillos, husked and rinsed; 2-3 jalapeños or serrano peppers, stemmed (seeded for less heat); 1/2 cup chopped white onion; 2 cloves garlic, peeled; 1/2 cup fresh cilantro leaves; 1 tablespoon lime juice; Salt to taste; 1 tablespoon oil (optional, for roasting or sautéing)

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Mexican Salsa Verde is a zesty, vibrant green sauce made primarily with tomatillos and fresh herbs. It’s a staple in authentic Mexican cuisine, known for its tangy flavor and versatility. Whether used as a dip, taco topping, or enchilada sauce, salsa verde adds brightness and depth to any dish.

Why You’ll Love This Recipe

This salsa is incredibly fresh, flavorful, and easy to prepare. It pairs beautifully with a variety of dishes and can be made mild or spicy depending on your preference. Unlike store-bought versions, homemade salsa verde has a bold, clean taste with no preservatives or artificial flavors. It’s also naturally gluten-free and vegan.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

Tomatillos (husked and rinsed)
Fresh jalapeño or serrano pepper
Garlic cloves
White or yellow onion
Fresh cilantro
Lime juice
Salt
Water (if needed to adjust consistency)

Directions

In a saucepan, combine tomatillos, pepper, garlic, and onion. Cover with water and bring to a boil.
Reduce heat and simmer for 8–10 minutes, until tomatillos are soft.
Drain and transfer all ingredients to a blender.
Add fresh cilantro, lime juice, and salt. Blend until smooth.
Taste and adjust seasoning. Add a splash of water if needed for desired consistency.
Chill before serving, or serve warm if using in cooked dishes.

Servings and timing

This recipe yields approximately 2 cups of salsa.
Preparation time: 10 minutes
Cooking time: 10 minutes
Total time: 20 minutes

Variations

Roasted Salsa Verde: Roast tomatillos, garlic, onion, and peppers in the oven for deeper flavor.
Spicy Version: Use serrano peppers or increase the number of chilies.
Avocado Salsa Verde: Blend in ripe avocado for a creamier dip.
Raw Version: Blend raw tomatillos and other ingredients for a brighter, tart salsa.
Sweet & Spicy: Add a small piece of pineapple or mango for a fruity twist.

Storage/Reheating

Store salsa verde in an airtight container in the refrigerator for up to 5 days.
It can also be frozen for up to 2 months. Defrost in the refrigerator overnight before use.
To reheat, warm gently in a saucepan over low heat.

FAQs

What are tomatillos, and where can I find them?

Tomatillos are small green fruits with a papery husk. They are commonly found in the produce section of most grocery stores or Latin markets.

Can I use canned tomatillos?

Yes, canned tomatillos can be used as a shortcut. Rinse before blending and adjust salt and lime to taste.

Is salsa verde supposed to be spicy?

It can be mild or spicy depending on the type and amount of chili used. Adjust according to your heat tolerance.

Can I use a food processor instead of a blender?

Yes, a food processor works well, though the texture may be slightly chunkier.

What dishes go well with salsa verde?

It pairs perfectly with tacos, grilled meats, eggs, enchiladas, and tortilla chips.

Can I make salsa verde without cilantro?

Yes, but cilantro adds a signature flavor. You can substitute parsley if needed, or omit entirely.

How do I thicken salsa verde?

Simmer the salsa longer on the stovetop or blend in avocado for a thicker consistency.

Can I freeze salsa verde?

Yes, it freezes well. Use freezer-safe containers and thaw overnight in the fridge.

Is salsa verde gluten-free?

Yes, it is naturally gluten-free.

How long does homemade salsa verde last?

Stored in the refrigerator, it stays fresh for up to 5 days.

Conclusion

Mexican Salsa Verde is a fresh, flavorful sauce that enhances nearly any dish it touches. Made with simple ingredients and ready in minutes, it’s a must-have for lovers of bold, authentic flavors. Whether used as a dip, topping, or sauce, salsa verde adds a deliciously tangy kick to your meals.

Mexican Salsa Verde

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Mexican Salsa Verde is a vibrant, tangy green salsa made from tomatillos, chili peppers, onions, garlic, and cilantro. It’s perfect for tacos, chips, or as a sauce for meats and enchiladas.

Author: Emma Harper
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Yield: 2 cups 1x
Category: Condiment
Method: Boiling/Blending
Cuisine: Mexican
Diet: Vegan

Ingredients

Units Scale

1 lb tomatillos, husked and rinsed
2–3 jalapeños or serrano peppers, stemmed (seeded for less heat)
1/2 cup chopped white onion
2 cloves garlic, peeled
1/2 cup fresh cilantro leaves
1 tablespoon lime juice
Salt to taste
1 tablespoon oil (optional, for roasting or sautéing)

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Instructions

Place tomatillos and peppers in a saucepan, cover with water, and bring to a boil. Simmer for about 10 minutes until softened.
Drain and transfer to a blender along with onion, garlic, cilantro, and lime juice.
Blend until smooth. Add salt to taste.
For extra flavor, optionally sauté the salsa in a tablespoon of oil for 5 minutes over medium heat.
Let cool slightly before serving. Serve warm or chilled.