This authentic Mexican salsa verde recipe will take your taco night over the top! Quick and easy to whip up in the blender, it’s bright, tangy, and fresh.
Sometimes I like to break with tradition and make my enchiladas with tomatillo salsa verde rather than red (these Chicken and Spinach Enchiladas are amazing!). Especially when tomatillos are in season at my farmer’s market!
You might wonder how in the world tomatillo salsa goes with enchiladas or White Chicken Chili, or even as part of the dynamic duo of chips and salsa for that matter!
But let me tell you…Salsa verde (tomatillo salsa) is a fresh, bright, and oh-so-tangy salsa! It gives a boost of citrusy freshness as compared to the sweet earthiness that its red salsa counterpart brings.
Use it as an ingredient in other recipes or serve it on its own as fresh salsa! Either way, it’s SO much better than the store-bought kind.
The only difficult part is deciding what to eat with your Mexican salsa verde first!
HOMEMADE MEXICAN SALSA VERDE RECIPE
Not only is this green salsa recipe perfectly bright, delicious, and fun to eat, it’s also:
- Healthy. This Mexican salsa verde recipe is made with fresh, natural ingredients with no fillers or preservatives like the extra salty store-bought versions.
- Quick and easy. It’s perfect for the weekdays or to make ahead for upcoming real food meals.
- Versatile. Can be used with all sorts of Mexican dishes, from Enchiladas to burritos to Tacos to Scrambled Eggs. Or keep it simple with fresh Tortilla Chips!
MEXICAN SALSA VERDE RECIPE INGREDIENTS
- Tomatillos
- Jalapeño peppers
- Raw onions and garlic
- Olive oil
- Salt
- Black pepper
- Fresh cilantro
- Granulated sugar (optional)
- Water
You might wonder why I’m not using fresh lime juice in this Mexican salsa verde recipe. Well, the tomatillos give such a wonderful tangy tart flavor that we don’t need a sour element like lime juice or lemon juice here.
Some other recipes might call for serrano peppers or chili peppers. I didn’t add them here but go ahead and try them if you’d love a different spicy flavor profile!
INSTRUCTIONS HOW TO MAKE HOMEMADE SALSA VERDE (TOMATILLO SALSA)
Step 1. On a large baking sheet lined with aluminum foil, combine tomatillos, jalapeños, garlic cloves, and white onion. Drizzle with olive oil, and season with salt and black pepper.
Step 2. Roast in the oven at 400F for 45 minutes, or until the vegetables are just beginning to blister. Allow to cool to room temperature.
Step 3. Combine vegetables and cilantro in a blender (this is the blender that I have). Pulse until the vegetables are roughly chopped. Taste and season with additional salt and sugar as needed. Blend longer if you want a smoother salsa.
Step 4. Thin salsa with water to desired consistency. It will thicken slightly in the refrigerator.
Store leftover Mexican salsa verde in an airtight container in the refrigerator for 4-5 days.
RECIPES SALSA VERDE TIPS
If you are short on time, you don’t HAVE to roast the vegetables for salsa verde recipes first. Simply puree it all in the blender and call it done. You could put the tomatillos in the oven under the broiler for a few minutes if you want just a touch of the roasted flavor. Roasting the vegetables first imparts that slightly smoky/sweet flavor that is just so good! You’ll most likely want to add the optional sugar to raw tomatillo salsa to counteract the sourness that mellows when you roast them.
If you prefer less spice, carefully remove the seeds from the jalapeño peppers with the tip of a knife first. Discard the insides carefully so you don’t get the spice on your hands.
Don’t have a blender? Pulse the green sauce ingredients a few times in a food processor instead.
Looking for a creamy salsa verde? You can add half of an avocado to this recipe when blending for a milder, creamy avocado salsa.
TO SERVE THIS TOMATILLO SALSA RECIPE
My kids love to have this tomatillo salsa recipe in a serving dish to accompany taco night, with Beans and Rice, or as a snack with fresh Homemade Tortilla Chips! It’s perfect packed for lunches as well!
Salsa verde is common in many Mexican foods.
MEXICAN SALSA VERDE RECIPES FAQS
Can I make recipes salsa verde less spicy?
Of course! If you prefer less spice, carefully remove the seeds from the jalapeño peppers with the tip of a knife first. Discard the insides carefully so you don’t get the spice on your hands.
Are the tomatillos in this salsa verde recipe green tomatoes?
No, tomatillos and green tomatoes are not the same. Tomatillos are commonly used in Mexican cuisine, and they are in the nightshade family like tomatoes. They have papery husks and a slightly sticky skin underneath. Tomatillos are sweet and tart by themselves. A green tomato is an under-ripe tomato that is often served fried.
Can you eat raw tomatillo?
Yes, you can. Tomatillos have a very bright flavor, so expect that to be prevalent if you go raw. When they are in season, they taste sweet and tart.
Do you have to roast the tomatillos for this Mexican salsa verde recipe?
You don’t HAVE to roast the vegetables first if you’re short on time. Simply puree it all in a blender or food processor and call it done. Roasting the vegetables first imparts that slightly smoky/sweet flavor that is just so good!
Are salsa verde and tomatillo salsa the same thing?
Essentially yes. For this super easy recipe, I am using the two names interchangeably. Some green salsa recipes are made with green chiles instead, but we are using tomatillos here.
MORE EASY SALSA RECIPES
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Salsa Verde
This authentic Mexican salsa verde recipe will take your taco night over the top! Quick and easy to whip up in the blender, it’s bright, tangy, and fresh.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Total Time: 55 minutes
- Yield: 1–2 cups 1x
- Category: Sauces/Condiments
- Method: Blender
- Cuisine: Mexican
Instructions
- Preheat oven to 400F.
- On a large baking sheet lined with aluminum foil, combine tomatillos, jalapeños, garlic, and white onion. Drizzle with olive oil and season with salt and pepper.
- Roast in the oven for 45 minutes, or until the vegetables are just beginning to blister. Allow to cool to room temperature.
- Combine vegetables and cilantro in a blender. Pulse until vegetables are roughly chopped. Taste and season with additional salt and sugar as needed.
- This salsa is very thick, freshly made, and thickens in the refrigerator as well. I suggest thinning with ¼ cup of water immediately. Then, thin as desired using additional water.
Notes
- If you are short on time, you don’t HAVE to roast the vegetables first. Simply puree it all in a blender or food processor and call it done. Roasting the vegetables first imparts that slightly smoky/sweet flavor that is just so good!
- If you prefer less spice, carefully remove the seeds from the jalapeño peppers with the tip of a knife first. Discard the insides carefully so you don’t get the spice on your hands.
Nutrition
- Serving Size: 2 Tbsp
- Calories: 11
