Salsa Verde

This authentic Mexican salsa verde recipe is easy to make in the blender or food processor, and tastes absolutely delicious!

My favorite recipe for homemade Salsa Verde! It's quick and easy to make in the blender or food processor, it's made with fresh tomatillo, onion, cilantro, lime juice, cumin and garlic, and it's the perfect sauce to go with all of your favorite Mexican food! | gimmesomeoven.com (Gluten-Free / Vegetarian / Vegan)

Are you more of a red or green salsa sort of person?

Being someone who never-ever-ever turns down chips and salsa, I definitely love both.  But when given the choice, I’ve almost always opted for red salsa 9 times out of 10 in the past.

Interestingly, though, on our honeymoon in Mexico this past month, we were served salsa verde almost everywhere we went.  (Like, sooo much salsa verde.)  It definitely seemed to be the more popular salsa option at every restaurant we visited in Mexico City and Oaxaca.  And with each passing day there, I fell more and more in love with its fresh, tangy, spicy, roasted-tomatillo goodness.  So much so, actually, that by the end of the trip, when our favorite server asked us each morning whether or not we’d like “chilaquiles rojo o verde”…I was surprised to find myself enthusiastically back on Team Green.  And loved every single delicious bite of it.  💚

Of course, as many of you saw on Instagram, my first order of business upon arriving home after eating 24/7 Mexican food for 10 days was…to make more Mexican food. 😂 Namely, a big batch of freshly roasted salsa verde.  I’ve actually had this recipe on my site since 2009, but thought it could use some new pictures and a little bump to the top of the recipe list, just in case any of you also need some fresh green salsa in your life this week.  This recipe’s a classic, easy to make in the blender or food processor, the flavors are perfectly balanced (and easy to adapt to be as mild or spicy as you’d like), and has never let me down.

Who’s ready for some salsa???

Tomatillo Salsa Verde is super easy to make at home with this easy recipe! Perfect when served as an appetizer or snack with chips, or served with any of your favorite Mexican food! | gimmesomeoven.com (Gluten-Free / Vegan / Vegetarian)

The good news about making salsa verde from scratch is that it’s incredibly easy to make.  Just pick up a batch of fresh tomatillos.  (👆Pro tip: look for the ones that are firm and vibrant green and not shriveled up.)

Learn how to make homemade Salsa Verde with this easy recipe! | gimmesomeoven.com

Roast them up along with some serranos until they’re slightly charred.  (Or if you want to speed up that process, you can pop them under the broiler!)

My favorite Homemade Salsa Verde recipe uses roasted tomatillo, garlic, cilantro, lime juice, onion, cumin and salt. So easy, and it's the perfect appetizer or accompaniment to your favorite Mexican food. | gimmesomeoven.com (Vegan / Vegetarian / GF)

Then add them to a blender or food processor with lots of fresh cilantro, onion, garlic, cumin, and lots of fresh lime juice.  Puree until combined…

The BEST Salsa Verde recipe!! It's easy to make with roasted tomatillo, cilantro, onion, garlic, lime juice, and cumin...it only takes about 20 minutes to make...and it's the perfect appetizer with chips or accompaniment to your favorite Mexican food! | gimmesomeoven.com (Gluten-Free / Vegan / Vegetarian)

…and then a vibrant, delicious, warm batch of fresh salsa will be yours to enjoy.  Serve it up with chips (my standard), or whatever Mexican recipe happens to sound good to you that day.  Or this salsa will keep in the refrigerator in a sealed container for up to 5 days.  Easy peasy…and muy delicioso.

Buen provecho, everyone!

5
5 / 5 (1 Reviews)
Did you make this recipe?
Leave a review »

Salsa Verde

Learn how to make delicious, authentic, and irresistible Mexican tomatillo salsa verde recipe with this easy recipe!

Ingredients:

  • 1 pound fresh tomatillos, husks removed
  • 1 serrano pepper (or 2 jalapeño peppers), stem removed
  • 2 cloves garlic, peeled
  • 1/2 cup fresh cilantro leaves
  • 1/3 cup diced white onion
  • 1 tablespoon lime juice
  • 1 teaspoon Kosher salt, or more to taste
  • 1/4 teaspoon ground cumin (optional)

Directions:

  1. Preheat oven to 425°F.
  2. Rinse and dry the tomatillos.  Then spread the tomatillos out evenly on a baking sheet (I recommend lining it with foil for easy cleanup), along with the serrano pepper.  Roast in the oven for 15 minutes, or until the tomatillos start to brown on top and are cooked through.
  3. Remove from the oven, and transfer the tomatillos and serrano pepper to a blender or food processor.  Add the garlic, cilantro, onion, lime juice, salt, and cumin (if using) to the blender or food processor, and pulse the mixture until it reaches your desired consistency.  (Always be careful when blending hot mixtures, as they expand while blending.)  Taste and season with extra salt and/or cilantro if needed.
  4. Serve immediately, or refrigerate in a sealed container for up to 5 days.

*To make this salsa more spicy, I recommend adding in an extra serrano pepper or two.  Or to make it less spicy, omit the serranos entirely (or use a jalapeño, which has slightly less heat).  You can also always core chile peppers (remove the seeds) to reduce the heat.

*If the salsa is too thick, feel free to add in 1/4 to 1/3 cup of water (or chicken/vegetable stock).

Recipe adapted from my friend Ita and Chef Remolina

All images and text ©

If you make this recipe, be sure to snap a photo and hashtag it #gimmesomeoven. I'd love to see what you cook!

Leave a Reply

Your email address will not be published. Required fields are marked *

55 comments on “Salsa Verde”

  1. yes, yes….I have so been wanting to try this. I think you’ve just convinced me!

  2. THANK YOU for such colorful photography and a great recipe and its variations in preparing (for the next neighborhood Salsa contest!) and the neat little stories…appreciate your sharing

  3. This stuff rocks!

    It took some searching to find tomatillos, but other than that this was so easy to throw together. When I first took a bite, the cilantro and hot peppers hit my nose and I thought I had made it too spicy, but then the sweet flavors of the tomatillos and onions (vidalia, in my case) kicked in and it never tasted overwhelmingly hot. I will definitely make this to serve with chips at my next party.

    This salsa also tends to act as an excellent expectorant and nasal decongestant if you’re sick and don’t want soup.

  4. Fact in Puebla no one roast the garlic and doesnt not add onion to the salsa , i was born in the state of puebla

  5. can this salsa be canned?

  6. Pingback: 5-Ingredient Easy White Chicken Chili Recipe | gimme some oven

  7. I like the idea of roasting everything!!!
    My mother just boiled them then placed them in a blender and used the boiled water, if the mixture was too thick, to thin it out for the blender.

  8. Pingback: Salsa Verde Starring Tomatillo | threeovens

  9. Pingback: 5 Ingredient White Chili | Eat A Lot, Sleep A Lot

  10. Pingback: Shanshanwei 15 Cinco de Mayo Recipes to Spice Up Your Fiesta

  11. Oh my god is this great

  12. Pingback: Tomatillo Salsa Verde | Gurlvival

  13. Pingback: 5-Ingredient Easy White Chicken Chili - Recipes Ideas

  14. Pingback: Roasted Tomatillo Salsa and Tacos with a Cuban Flair | Our Growing Paynes

  15. Pingback: 4-Ingredient Slow Cooker Salsa Verde Chicken | Gimme Some Oven

  16. Pingback: Tomatillo salsa |

  17. Pingback: White Chicken Chili |

  18. Pingback: 2-Ingredient Queso Dip | Recipeminator

  19. Made this just now. This is awesome! I used cast iron to dry roast everything. Also subbed the Serrano for two jalapeño peppers. This is for a dish I watched on TV last night. I’ll let you know how it turns out.
    Posted a pix on Facebook and tagged it  #gimmesomeoven 
    See what you think!
    Chris

    • Thank you Chris! Aren’t cast irons the best? So happy you enjoyed this, and I love your pic, it looks awesome! : D

  20. Pingback: Not another diet blog. (It’s not, I promise) | Le Crocodile

  21. This is so freakin easy and I will NEVER buy store bought again!! I didnt have a mortar & pestle, but I used a Magic Bullet….still worked. heh.

  22. About how much (volume-wise) does this make? 2 cups? 

  23. Pingback: eating clean | (Work in progress)

  24. Thank you for sharing that tip with us Nidia! :)

  25. My mom just boils in all and put it in a blender  Tastes pretty good. 

  26. Pingback: Pinterest Recipe Success: 5 Ingredient White Chicken Chili

  27. Pingback: 5-INGREDIENT EASY WHITE CHICKEN CHILI | Laura's Recipe Box

  28. loved the taste but how would you make it thicker  turned out a little thin.

  29. can I freeze this -have too many green tomatoes since I didn’t like the taste of the rise ones . I have made this before but I need to freeze.

  30. Anyone in the UK who can’t get tomatillos, they are so easy to grow if you have a greenhouse. Plant two plants as they need to pollinate each other, you’ll get loads. 

  31. Actually a question. Love good Mexican food but I am one of those poor souls that has an aversion to cilantro – not only tastes soapy and astringent but even smells that way to me. I can take it in small amounts but it really ruins good food for me if there is too much. Read that it’s a legitimate thing. Believe me, I am NOT a fussy eater! 😄 What can I use in its place without ruining the integrity of the dish? Maybe a small amount of cilantro and supplement the balance with ?what?

    • Leslie, you might try some Mexican oregano to supplement the cilantro. I haven’t seen it fresh (except growing wild in our local state park), just dried, so you’d want to reduce the amount to about ⅓ of the cilantro called for. Mexican oregano has (at least for me) a much nicer flavor than the standard Italian stuff. I feel badly for you that you can’t do cilantro.

  32. Pingback: Pinterest Recipes » Salsa Verde

  33. YUM!! I’ve always been more of a salsa verde person, generally prefer it to the red – except, in restaurants it is always hotter and my stomach can no longer handle a lot of spicy heat. I would make this with a disemboweled jalapeño. There’s something about the flavor combination of salsa verde that tastes like heaven to me (there aren’t many things to do that for me). I’m glad you brought this recipe to our attention.

  34. Pingback: SALSA VERDEFollow for recipesGet your FoodFfs stuff here by foodffs via Tumblr – Viralpics

  35. I just know salsa verde, Kayanya need to try ya …. thanks

  36. These tomatillos look amazing. I have never made salsa verde but will give this recipe a try :)

  37. This recipe looks great! Do you need to remove the charred tomatillo skin before adding it to the blender? thank you!

    • Thank you, Tracey, we hope you enjoy! And no, you don’t need to remove the skin before adding the tomatillos to the blender (just make sure to remove the husks before putting them in the oven).

  38. I live in England where it is impossible to find tomatillos.
    Is there any substitution for this recipe as it looks just delicious.
    Thank you.

    • Hi Ann! Oh no, that’s a bummer! :( You could try using green tomatillos (they would be the most similar thing you could substitute). W hope this helps!

  39. that sounds amazing!!! I need to make this

  40. Though I have my own Salsa Verde recipe, I will be trying yours soon, as I have loved everything I have made from your site – and like when I make mine, I will also be making a bigger batch for pork Chile Verde – Yum!!! For those of you who are having trouble finding tomatillos – I have found that markets/stores in areas of town that have a higher concentration of Latino families often have a variety of specialty items for Latino cooking – cheeses, salsas, produce, canned goods, tortillas, meat selection, etc.

    I also make mine FODMAP friendly by omitting the onion (traditional recipes don’t always call for it) and substituting garlic oil for the fresh garlic.

    • Thank you, Nikki, we hope you enjoy this one, and we’re so happy to hear you have loved other recipes from the blog! :)

  41. Easy, delicious and just the right amount of spice. Love It!!!

    Rating: 5