Salsa Verde

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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! | (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???

Salsa Verde Recipe | 1-Minute Video

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! | (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! |

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. | (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 only takes about 20 minutes to make...and it's the perfect appetizer with chips or accompaniment to your favorite Mexican food! | (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!

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Salsa Verde

  • Prep Time: 5 minutes
  • Cook Time: 5 minutes
  • Total Time: 10 minutes
  • Yield: 16 oz of tomatillo salsa 1x


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


  • 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)


  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.

Recipe adapted from my friend Ita and Chef Remolina

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


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Recipe rating

96 comments on “Salsa Verde”

  1. Pingback: Salsa Verde Steak Soup | Kitchenpedia -

  2. 5 stars
    Just made this for taco night!!!! Wow!!! Delicious !!!

  3. Pingback: Mexican Chicken Lentil Soup – My Blog

  4. 4 stars
    It says cook time is 5 min at the top, yet you need to roast the tomatillos for 15 min. I’m not good at math but those don’t mesh. Recipe is delicious though

  5. 5 stars
    This salsa is indeed delicious! I made a batch the same evening that I made your red salsa and was tempted to substitute it in the Chicken Enchilada recipe. Maybe next time. So easy to make and I actually had all the ingredients on hand. I froze mine after sneaking a few spoonsful. Yum!!

  6. 5 stars
    Awesome recipe. Just finished making it and it tastes amazing, really simple to make too! Thanks so much!

  7. First of all looks amazing. Can you take out the seeds from the tomatoes and peppers? My hubby has a issue with his stomach and can’t have any kind of seeds. Makes recipes a challenge and time consuming. Thank you, love and going to try some new recipes.

  8. They don’t have tomatillo in my part of the world, could I sub green tomatoes with good results???

  9. I’m going to make this for the Mexican soup soon. Can’t wait!

  10. I made this recipe and it was good but a friend said to add avocado and wow what a great improvement .

  11. Very Good,

    • Was it supposed to be sweet? Maybe I did something wrong. I smothered it over burritos and I used parsley instead of cilantro.

  12. I made the salsa verda tonight and it is everything you said it was. Delish! I dipped and munch away on corn chip while I prepared to cook a piece of cod. Since cod can be somewhat bland, I decided to make a white sauce (butter, corn starch [gluten free], milk, salt and pepper) and add a small amount if the salsa verde and some parmesan cheese. The result was a wonderful compliment to the cod. Thanks you for sharing this salsa verde recipe.

  13. Delish! I roasted the tomatillos for about 23 mins and used a large partially seeded jalapeño. I loved the flavor without the cumin, so I didn’t add. I’ll be using cumin in the spicy black beans as part of my burrito bowl. The salsa verde will go on top along with some pepita vinaigrette. Best of all there will be plenty leftover for dipping some tortilla chips. Yum!

  14. This is delicious! And I mistakenly misread and didn’t roast the tomatillos first! I just blended them after peeling husk and it was still so fresh and delicious! Everyone loved it and it was gone!

  15. This is by far the best and easiest recipe I have come across. I roasted everything in my air fryer because it’s over 100 degrees here and I wasn’t about to fire up my oven. I used two jalapeños and more cilantro because we love cilantro. Thank you for a fabulous recipe.

  16. Love this recipe! I’ve tried canning versions of salsa verde but the lemon taste is overwhelming (but necessary when canning). Has anyone froze this recipe & found it was still similar in taste & texture after thawing?

    • I’m wondering the same thing. I was wanting to can this recipe due to excessive production in the garden!! Would love this answered.

  17. Oh, wow!! YUM!

  18. So easy to make and a very authentic taste! Thank you!

  19. I find that parchment paper works much better than foil, which tends ro scratch ope, defeating the purpose of keeping your roasting plan clean.
    This is especially true of tomatillos, which become very juicy when roasted. Try it, you’ll like it for many things!

  20. Awesome!

  21. I made this before and was great. But I was wondering if I can can it to make more pints to keep? Let me know. Thanks Randy

  22. Easy recipe for delicious salsa verde! Definitely has a kick. I used one serrano.

  23. Omg! This salsa is amazing. I just roasted a chicken and drizzled it on top. Game changer.

  24. I added fresh green tomatoes, doubled the garlic and onion, deleted the salt, and added pablanos. It was terrific!

  25. Shocking how delicious this was! I hit!!

  26. Can you freeze this salsa and if so how long in the freezer? Thank you can’t wait to make it

  27. so easy and delicious! will make again for sure