Salsa Verde

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

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Salsa Verde

Learn how to make delicious and authentic 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 ground cumin (optional)
  • 1 teaspoon Kosher salt, or more to taste

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 cilantro, onion, lime juice, cumin (if using) and salt 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.

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!

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42 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?

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  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.

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  11. You forgot to mention what to do with the onion after it’s been diced. Turn into a paste along with garlic and peppers?

  12. Oh my god is this great

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  20. 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

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  22. 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.

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

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  25. Sautteing the salsa for a minute or two will extend shelf life for a few more days. Yum!

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

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  29. do you guys mean boil or broil because boiling doesn’t  give it the roasted taste????

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

  31. I made this and it was so sour it wasn’t good.  I added a little bit of sugar and that made it better!  This is my first time making salsa verde (I make salsa roja all the time) and I was wondering if I possibly had old tomatillos or are they always very sour.

    • Oh no, we’re so sorry to hear that Diane! It sounds like maybe the tomatillos weren’t rip enough, so they were too tart. We’re glad adding the sugar made it better!

  32. 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.

  33. 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.