Gimme Some Oven

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


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Recipe rating

79 comments on “Salsa Verde”

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

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

  3. 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.

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

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

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

  7. This is amazing. Sometimes I like to add a little fresh oregano.

  8. 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.

  9. 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.