This authentic Mexicansalsa verde recipe is easy to make in the blender or food processor, and tastes absolutely delicious!
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 “chilaquilesrojo 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???
Salsa Verde Recipe | 1-Minute Video
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.)
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!)
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…
…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.
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.
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.
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.
Recipe adapted from my friend Ita and Chef Remolina
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!!
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!