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This roasted tomatillo salsa verde recipe is easy to make and customize to your liking, and always tastes absolutely delicious!
My tried-and-true favorite recipe for homemade salsa verde! ♡
Recipe Tips
Here are a few tips to always keep in mind when making tomatillo salsa verde:
Choose ripe tomatillos. Look for firm tomatillos with tight, dry husks and vibrant green color. Avoid ones that feel sticky or shriveled.
Keep an eye on the charring. Place your baking sheet 4 to 6 inches from the heat and broil for about 5 minutes per side, or until the tomatillos are nice and charred and blistered. But be sure keep a close eye so that they don’t overcook and burn.
Add a splash of water or broth if it’s too thick. Tomatillos can vary in juiciness. If your salsa is too thick, loosen it up with a bit of water or chicken/vegetable broth without diluting the flavor.
Adjust the heat to taste. Use more/less serrano or jalapeño peppers depending on your spice preference. The heat levels can vary significantly between fresh peppers, so if you’re sensitive to heat, I would always start with considerably less and you can always add more. Removing the seeds will also mellow the heat.
Balance the acidity with sweetness, if needed. If your tomatillos seem overly tart, a small pinch of sugar or honey can help to mellow their acidity.
Let it rest before serving. Give the salsa at least 30 minutes to rest so that the flavors can meld. It will taste even better after chilling for a few hours.
Recipe Variations
Here are a few different salsa verde variations that you’re welcome to try:
Boiled salsa verde: Add the tomatillos, serrano, and garlic to a pot of boiling water. Simmer for 5–6 minutes, until tomatillos are pale and softened, then drain and blend with the remaining ingredients as instructed to make boiled salsa verde.
Raw salsa verde: To make salsa verde cruda, skip the roasting and just blend all of the ingredients raw for a more acidic salsa with bright tomatillo flavor.
Avocado salsa verde: Let the salsa cool to room temperature then blend in an avocado to make creamy avocado tomatillo salsa.
Pineapple salsa verde: Add 1/2 cup fresh pineapple chunks to the blender for a sweet-and-spicy twist.
Apple salsa verde: Add 1 Granny Smith apple (cored) to the blender for a fresh apple twist.
More Mexican Salsa Recipes To Try!
Looking for more great salsa recipes to try? Here are a few of our favorites:
Learn how to make delicious, authentic, and irresistible Mexican tomatillo salsa verde recipe with this easy recipe!
Ingredients
Scale
1 pound fresh tomatillos, husked and rinsed
1 serrano pepper (or jalapeño for milder heat), stem removed
2 cloves garlic, unpeeled
1/2 cup fresh cilantro leaves
1/3 cup diced white onion
1 tablespoon fresh lime juice
1 teaspoon fine sea salt
1/4 teaspoon ground cumin (optional)
Instructions
Roast. Place the tomatillos, serrano, and garlic on a baking sheet. Broil for about 10 minutes, flipping halfway through, until charred and softened
Blend. Carefully squeeze out the roasted garlic flesh into a blender (or food processor), discarding the peels. Add the tomatillos, serrano and all of their juices to the blender, along with the cilantro, onion, lime juice, salt, and cumin (if using). Blend until smooth or pulse for a more chunky consistency.
Season. Taste and season with additional salt or lime juice, if needed.
Chill and serve. Let the salsa chill in the fridge for at least an hour to allow flavors to meld. Serve and enjoy, or refrigerate in a sealed container for up to 5 days.
I added fresh green tomatoes, doubled the garlic and onion, deleted the salt, and added pablanos. It was terrific!
Eric —
I added a twist, I smoked the peppers, garlic and tomatillos. Then blender with fresh onion salted and added cummin. I also tried poblano peppers and hot hatch peppers and a green habanero. I can about 4-5 jars every time I make salsa.
Beej —
So you can’t honestly rate this recipe 5 stars since you DID NOT follow it…
This comment is for Beej up above, as there was no “Reply” option. They rated it 5-stars because they loved it. And they were telling the author that they have since adapted it and made it their own. :P Versus you who left no review.
Can you freeze this salsa and if so how long in the freezer? Thank you can’t wait to make it
Kristin McPherson —
I make this all the time for a soup I make and freeze leftover salsa and it’s perfect!
Anastasia —
I froze mine in a mason jar uncovered until it was frozen then put a plastic lid on it. It was in the freezer for 1 1/2 years before I found it buried in the freezer. Thawed it out overnight. Threw it in the blender for a quick blend and it tasted like I had just made it. Fabulous
Salsa Verde – Made this for first time tonight multiplying by 2.5. I did substitue 1/2 Parsely for Cilantro as I am not a huge fan. Used 4 Seranos and 4 Jalepeno for the enlarged batch. OMG! I could stand and eat this straight from the bowl! I definitely will be making it again. The 2.5 recipe made 6 – 1/2 pint jars than I canned.
Amanda McEachern —
Did you water bath the salsa to can it? If so how long? Thank you!
I made this salsa and it turned out so yummy. I also roasted my garlic and use more like 6 garlics since it is not as hot when roasted. I did not add the cumin, but I did add black pepper too.
I wish I knew how to tag this recipe on instagram.
I just made this to go with some carnitas I’m making for tomorrow, and this recipe is delicious. It is exactly what you’re looking for in a salsa Verde. It’s tangy, salty, bright, with just a touch of heat. I’m honestly salivating thinking about it right now…it’s that good. Look if you’re searching for a salsa Verde recipe, I can tell you that this is the only one you’ll need. So stop searching and make this one, you won’t regret it!!! Thank you for this amazing recipe!!!
Fantastic recipe – used a regular green bell pepper as I wanted zero heat… worked really well on basic grilled fish, but would probably be terrific on pretty much everything. Thank you!
Hello!! I love this salsa! This year I planted a Serrano pepper plant and it is doing terrifically well. I would love to freeze this salsa. Have you ever done that?? If so can you tell me the best way?
Made this a month ago. Used some and froze the rest. It’ has a kick and is really good. I followed the recipe exactly. I was looking for a sauce to put in a squeeze bottle, so I pretty much pureed it it a blender. It came out a little thin so I added xanthan gum to firm it up a bit and it’s perfect.
Made your recipe and followed it as written. No heat to speak of, but really good flavor. I’m adding more jalapeno since I don’t have a Serrano and if still not enough, I’ll add hot pepper flakes. Good tasting recipe though. Thanks for sharing.
So delicious! I love the addition of the lime juice and cilantro. I roasted the tomatillos, jalapeños, and garlic. I made a big batch and used much of it for chili verde.
I make a pretty mean salsa; with that said “I’m a salsa lover “ so I’m pretty picky. Had some tomatillos bought last week so when I found this salsa verde recipe I decided ready I’ll give it a try. I followed the recipe exactly with the only exception was to add 2-Serrano and 1-jalapeño, wow it turned out great and with the perfect heat our family loves. The flavor was spot on, the color vibrant…yummy! Thank You!
This was so delicious! The only thing I did different than the recipe was I used one serrano and one jalapeno. Oh and I threw the unpeeled cloves of garlic on the sheet pan when I roasted the tomatillos and peppers, but it probably would’ve been better if I just used them fresh. This salsa was almost a totally different product than what you get at a Mexican restaurant or in a jar at the grocery store (both gross to me). I needed this salsa to make your Carnitas Soup recipe, which turned out awesome as well. I saved a little to dip some tortilla chips in. I will definitely be making again!
So I’d never had salsa verde before. I decided to grow tomatillos because.. why not? They grew amazingly! What to do with them? I tried this recipe- I was hooked. Made it the second time with just a little less cilantro (yep, I’m one of those) and brought it to a family get together where it got rave reviews. Making a double batch to share with work friends. Terrific recipe!
LOVE this recipe!! I added a little more garlic and cilantro than the recipe calls for just a personal preference. I’m making another batch tomorrow to freeze.
By far the best salsa verde recipe I have found! While simple, it’s important to have the right amount of each ingredient and have a method that works – this recipe does just that! Try it! You won’t be disappointed.
I have never had Salsa Verde before, but I needed to do something with the tomatillos my husband planted. I omitted the cumin, and used jalapenos from our garden, including the seeds. It was really hot, but thats what I like. This stuff is so good!
We harvested 12 lbs. of Tomatillos from our garden. I tried several variations and recipes for tomatillo sauce with excellent ratings, like adding a little sugar and rice wine vinegar. This was the keeper! It is not too sweet and not overpowered by cilantro (and I love cilantro!). Kudos
I prepared this this morning. I used 2 Serrano peppers and a jalepeno. I also roasted 2 cloves of garlic and 2 raw cloves. Fast and easy with just enough spice to entice you for more. Serving over a sheet pan spinach and mushroom quiche canapés. Appetizer for tonight’s menu. Thanks Ali.
Easy recipe for delicious salsa verde! Definitely has a kick. I used one serrano.
Omg! This salsa is amazing. I just roasted a chicken and drizzled it on top. Game changer.
I added fresh green tomatoes, doubled the garlic and onion, deleted the salt, and added pablanos. It was terrific!
I added a twist, I smoked the peppers, garlic and tomatillos. Then blender with fresh onion salted and added cummin. I also tried poblano peppers and hot hatch peppers and a green habanero. I can about 4-5 jars every time I make salsa.
So you can’t honestly rate this recipe 5 stars since you DID NOT follow it…
Shocking how delicious this was! I hit!!
This comment is for Beej up above, as there was no “Reply” option. They rated it 5-stars because they loved it. And they were telling the author that they have since adapted it and made it their own. :P Versus you who left no review.
Can you freeze this salsa and if so how long in the freezer? Thank you can’t wait to make it
I make this all the time for a soup I make and freeze leftover salsa and it’s perfect!
I froze mine in a mason jar uncovered until it was frozen then put a plastic lid on it. It was in the freezer for 1 1/2 years before I found it buried in the freezer. Thawed it out overnight. Threw it in the blender for a quick blend and it tasted like I had just made it. Fabulous
so easy and delicious! will make again for sure
This is amazing. Sometimes I like to add a little fresh oregano.
Salsa Verde – Made this for first time tonight multiplying by 2.5. I did substitue 1/2 Parsely for Cilantro as I am not a huge fan. Used 4 Seranos and 4 Jalepeno for the enlarged batch. OMG! I could stand and eat this straight from the bowl! I definitely will be making it again. The 2.5 recipe made 6 – 1/2 pint jars than I canned.
Did you water bath the salsa to can it? If so how long? Thank you!
I made this salsa and it turned out so yummy. I also roasted my garlic and use more like 6 garlics since it is not as hot when roasted. I did not add the cumin, but I did add black pepper too.
I wish I knew how to tag this recipe on instagram.
I just made this to go with some carnitas I’m making for tomorrow, and this recipe is delicious. It is exactly what you’re looking for in a salsa Verde. It’s tangy, salty, bright, with just a touch of heat. I’m honestly salivating thinking about it right now…it’s that good. Look if you’re searching for a salsa Verde recipe, I can tell you that this is the only one you’ll need. So stop searching and make this one, you won’t regret it!!! Thank you for this amazing recipe!!!
Fantastic recipe – used a regular green bell pepper as I wanted zero heat… worked really well on basic grilled fish, but would probably be terrific on pretty much everything. Thank you!
Perfect! Living on an island without any tomatillos, so had to improvise with a substitute, but still turned out great.
Growing tomatillos is one of the easiest things to grow! You should try it so you don’t miss out on that awesome flavor!
Hello!! I love this salsa! This year I planted a Serrano pepper plant and it is doing terrifically well. I would love to freeze this salsa. Have you ever done that?? If so can you tell me the best way?
Made this a month ago. Used some and froze the rest. It’ has a kick and is really good. I followed the recipe exactly. I was looking for a sauce to put in a squeeze bottle, so I pretty much pureed it it a blender. It came out a little thin so I added xanthan gum to firm it up a bit and it’s perfect.
Excellent!! This is my go-to recipe. Thank you!
Sooo good! I add a few extra Serrano peppers because I like more spice but other than that 10 out of 10!!
Made your recipe and followed it as written. No heat to speak of, but really good flavor. I’m adding more jalapeno since I don’t have a Serrano and if still not enough, I’ll add hot pepper flakes. Good tasting recipe though. Thanks for sharing.
It was very good! My family and I love garlic so I doubled the garlic and added more lime juice! Tasted wonderful!
So delicious! I love the addition of the lime juice and cilantro. I roasted the tomatillos, jalapeños, and garlic. I made a big batch and used much of it for chili verde.
This was amazing I wish I could find the recipe for the red salsa Verde that they have at authentic Mexican restaurants
This is an awesome and easy version of salsa verde. Family likes it better than red salsa now. Thanks for sharing
Absolutely the best recipe. Could have cooked the Tomatillos a little more. Will definitely do this again.
I make a pretty mean salsa; with that said “I’m a salsa lover “ so I’m pretty picky. Had some tomatillos bought last week so when I found this salsa verde recipe I decided ready I’ll give it a try. I followed the recipe exactly with the only exception was to add 2-Serrano and 1-jalapeño, wow it turned out great and with the perfect heat our family loves. The flavor was spot on, the color vibrant…yummy! Thank You!
Oops forgot to give my 5-stars
We love this recipe! I have never cared for salsa Verde in a jar, but this is a complete game changer! Thanks so much for the recipe!!
This was so delicious! The only thing I did different than the recipe was I used one serrano and one jalapeno. Oh and I threw the unpeeled cloves of garlic on the sheet pan when I roasted the tomatillos and peppers, but it probably would’ve been better if I just used them fresh. This salsa was almost a totally different product than what you get at a Mexican restaurant or in a jar at the grocery store (both gross to me). I needed this salsa to make your Carnitas Soup recipe, which turned out awesome as well. I saved a little to dip some tortilla chips in. I will definitely be making again!
So I’d never had salsa verde before. I decided to grow tomatillos because.. why not? They grew amazingly! What to do with them? I tried this recipe- I was hooked. Made it the second time with just a little less cilantro (yep, I’m one of those) and brought it to a family get together where it got rave reviews. Making a double batch to share with work friends. Terrific recipe!
LOVE this recipe!! I added a little more garlic and cilantro than the recipe calls for just a personal preference. I’m making another batch tomorrow to freeze.
I’ve made this 4x in 4 weeks. It’s THAT good. I prefer the jalapeño over Serrano but both are delicious!
By far the best salsa verde recipe I have found! While simple, it’s important to have the right amount of each ingredient and have a method that works – this recipe does just that! Try it! You won’t be disappointed.
I actually have a question I am wanting to can green chili chicken can I make some sass out of green peppers I cannot handle much spice
This was absolutely the best salsa ever! Tripled recipe and am now water bathing! Our new favorite!
I have never had Salsa Verde before, but I needed to do something with the tomatillos my husband planted. I omitted the cumin, and used jalapenos from our garden, including the seeds. It was really hot, but thats what I like. This stuff is so good!
We harvested 12 lbs. of Tomatillos from our garden. I tried several variations and recipes for tomatillo sauce with excellent ratings, like adding a little sugar and rice wine vinegar. This was the keeper! It is not too sweet and not overpowered by cilantro (and I love cilantro!). Kudos
I prepared this this morning. I used 2 Serrano peppers and a jalepeno. I also roasted 2 cloves of garlic and 2 raw cloves. Fast and easy with just enough spice to entice you for more. Serving over a sheet pan spinach and mushroom quiche canapés. Appetizer for tonight’s menu. Thanks Ali.
This recipe is SO good. I eat this salsa on everything, including my scrambled eggs!