Mexican salsa verde is a tomatillo and green chili based salsa that is mild, fresh and bright! It’s so simple, and easy to make with the traditional ingredients being tomatillos, jalapenos, onion, garlic, lime juice, cilantro and salt! You can make it raw and just dice or puree everything in a blender or you can roast the ingredients first to bring out more flavour! This salsa verde is amazing for dipping tortilla chips into and it’s the perfect ingredient to use in many other recipes from enchiladas, to tacos; see below the recipe for a bunch of recipes that you can use this salsa verde in!
It’s so simple, only 5 ingredients! Authentic!
So quick and easy to make at home!
Roasted tomatillo salsa verde is great but it can also be made fresh, without roasting the veggies first!
A fresh and bright homemade salsa verde, a roasted tomatillo and jalapeno salsa, that is perfect for dipping or for use in enchiladas and other recipes!
- 1 pound tomatillos, husks removed
- 1 jalapeno pepper
- 1 small onion, quartered
- 2 cloves garlic
- 1 lime, juice and zest
- 1/2 cup cilantro
- salt to taste
- Roast the tomatillos, jalapenos, onion and garlic over open flame, in a heavy bottom pan over high heat or under a broiler until slightly blackened or charred on all sides.
- Place everything into a food processor and puree.
Option: Skip step one and do it raw!
Option: Add an avocado for creaminess and to balance the heat a bit!
Salsa Verde Turkey Burger
Salsa Verde Carnitas
Tilapia Baked in Salsa Verde
Easy Mole Sauce
Salsa Verde Lasagna
Salsa Verde Pulled Chicken Sandwich
Salsa Verde Huevos Rancheros
Turkey and Zucchini Green Chili
Mushroom and Zucchini Enchiladas
Roasted Tomato Salsa
Asparagus Huevos Rancheros
Roast Asparagus and Caramelized Mushroom Quesadillas with Goat Cheese
Chicken and Avocado Enchiladas in Creamy Avocado Sauce
Carnitas Eggs Benedict
Summer Vegetable Quinoa Burrito Bowls with Corn, Zucchini and Black Beans
Grilled Corn, Roasted Poblano and Bacon Zucchini Crust Pizza
Pork Tinga Quesadillas
Quinoa White Chicken Chili
Chicken Carnitas Burrito Bowl with Cilantro Lime Cauliflower Rice
Cilantro Lime Salmon Taquitos
Chicken and Avocado Burritos
Chicken Enchiladas in Salsa Verde
Avocado and Sweet Corn Salad
Corn and Black Bean Tortilla Pie
Corn, Zucchini and Chicken Pizza
Creamy Avocado Salsa Verde Dressing
Slow Cooker Chicken Carnitas Tacos
Chicken and Avocado Enchiladas
Chicken Enchilada Stuffed Avocados
Chorizo and Potato Tacos with Avocado Salsa Verde
Chorizo and Potato Tostadas with Fried Eggs
Chicken and Avocado Quesadillas
Chicken and Avocado Tacos
Salsa Verde Baked Chicken
Salsa Verde Chicken Enchilada Skillet
Korean Style Salsa Roja
The Best Pico de Gallo
Tomatillo Pico de Gallo
Swiss Chard Pesto
Roast Zucchini Salsa
Restaurant Style Salsa
Colombian Hot Sauce (Aji Picante)
Pozole Verde de Pollo (Green Mexican Hominy and Chicken Soup)
Creamy Salsa Verde Skillet Chicken
Creamy Avocado Salsa Verde
Chipotle and Ancho Cocoa Enchilada Sauce
Skillet Chicken Verde
Creamy Tomatillo Ranch Dressing
Mexican Adobo Sauce
Korean Grilled Steak Tacos with Pineapple Gochujang Salsa
Avocado Salsa Verde
Nora B. says
wow, the tomatillos look very interesting! I’ve never seen it before in the markets, or maybe they were there but I never took note because I didn’t know what they were. I’ll have to look out for them now.
Great Big Veg Challenge says
I have never ever seen a tomatillo – What are they – just a different kind of tomato?
I love salsa verde! I had no idea it was that simple.
I wonder if I could grow tomatillos here…that would drive the French farmers bonkers!
I love homemade salsa!! I have never made my own salsa verde before, but now I want to!
According the the wikipedia article tomatillos are related to tomatoes.
I love salsa verde! I had no idea that tomatillos could be frozen. They are available at my grocery store every so often (I haven’t figured out a rhyme or reason why they appear and disappear), so now that I know they can be frozen, I will buy them whenever I see them and freeze some.
I have never seen tomatillos before, sounds interesting.
I’m surprised so many people haven’t seen tomatillos. I guess I’m living in the land of Mexican food here. They’re an essential ingredient in Child Verde, one of my all time favorite Mexican dishes. Love the sound of this recipe. I haven’t made my own salsa verde, but it sounds like I should try making it.
Chili verde sounds good. I am going to have to look for a recipe and try it!
Ohh, I never bothered doing this because all the recipes I saw required that you skinned the tomatillos – and lets be honest that is so much work! Maybe it is worth trying since I have seen them in the grocery store lately.
I’ve grown tomatillos, back when I had a garden. If you can grow them here, I would say you can certainly grow them in France.
They are cultivated pretty much like tomatoes, but they are easier and more weed-like. In fact, if you don’t remove all the fallen tomatillos carefully, you will have a lot of volunteers the next year.
I’d don’t think I’ve seen them either. I’ll be on the lookout now though!
Chef CMP says
Tomatitillos are a member of the Gooseberry family. Try the recipe. Salsa Verde should be in evry salsa lovers repertoire.
Has anyone ever tried make it with Tomatillos and green tomato’s? I make a red Sauce also ,but this year I wasnt to make green sauce, with the Tomato’s and the Tomatillos.
Green tomatoes in salsa verde sounds like it might be interesting.
No need to peel the tomatillos. The husk comes off easily. The tomatillos are cooked and salsa verde is so easy I can’t believe I waited so long. Fresh is best.
I love tomatillos. Living in TX has really spoled me on tex mex and authentic Mexican cooking. If you can try roasting all the ingredients on a charcoal grill and then peeling the skins and blending them in the food processor. It gives it a much more full bodied taste than boiling and or blending un cooked ingredients.
I can’t believe that I didn’t think of roasting them! Next time!
Where do you find them ? I’ve looked everywhere.
In Toronto, I found the tomatillos at the farmers market as the St Lawrence Market when they were in season. There is also a small fresh produce shop in the basement of the St Lawrence Market where I have seen them when they were not in season.
Shubha Ravikoti says
I am already drooling.. I made a kind of soup with tomatillo… the ingredients were somewhat the same.. just added a bit of green peppers and corn to it…
The verde looks yummmm ..
You may have figured this out already, this post being a year old and all, but tomatillos (and green tomatoes) are easily found in Kensington Market in the Central American/Mexican grocery stores on the east side of Augusta, just north of the FreshMart. Probably a lot cheaper than in St Lawrence too!
Panic: Thanks for the tip. I was getting them at the St Lawrence Market. I will have to take a look in the Kensington Market.
sandra m says
Wow! Your ideas are really great. I have been cooking for 37 years and it gets too redundant for words. Your food sounds and looks delicious. Thanks for the inspiration!
sandra m says
Hey, this sounds great. I have been cooking for 37 years and it gets too routine for words. Your food sounds and looks delicious! Thanks for the inspiration.
I make this quite a bit, as tomatillos are in every mexican grocery store here in Denver, usually around a dollar a pound. Here’s my suggestions: Instead of simmering, put the tomatillos under the broiler just till they’re lightly browned all over (keep turning them) Don’t worry about peeling them, and use any juice they release. Roasting the jalapenos over an open flame such as a gas stove until they’re black and then peeling them will add good flavor (stick a fork in the stem end). Also, adding a pinch of sugar will counteract any tartness of the tomatillos.
Just made this from your recipe and it was fantastic.
With a boatload of pickled jalapenos, a bit of vinegar, and everything blended endlessly it makes a great hot sauce as well.
I live in Ohio and I grow tomatillos every summer, they are easier to grow than tomatoes. We just put the seed in the ground or a pot and they come up without any problem.
You can also freeze the salsa verde in freezer bags with the air removed.
no, no, no, to “salsa verde” you need more jalapeño peppers u.ú like 6,,,
Meg Wolff says
Your cooking is definitely NOT boring. These dips look fantastic. I visited your blog last evening and this morning my friend asked if I’d make a healthy vegan dip for the super bowl. I instantly thought of your recipe, and with a few easy adaptions to your adapted recipe, I was able to achieve that. Of course, I linked to your Closet Cooking blog. Thanks for the inspiration!
Hi, Kevin. I just recommended your Salsa Verde recipe on my blog, http://www.halfassedvegetarian.blogspot.com Thanks for the post!
I just made this. Very easy and very yummy. But I had more garlic.
Geeks Can Cook says
Always interested in how others make Salsa Verde. I have a recipe on my site, added diced avacado to make it chunkier.
Thanks for your brilliant recipes! Do you think I can use pickled tomatillos for this recipe?
Anonymous: I have actually never had pickled tomatillos so I am not really sure. It would definitely be different and it might just be good.
Asiya @ Chocolate & Chillies says
This looks so good….but I have never seen tomatillos in Toronto 🙁
Geri Johnson says
For those of you that can not find fresh tomatillos in your grocery store look for canned ones. We found a brand called Embasa at our Tom Thumb/Safeway in the Mexican Food aisle when the fresh ones were either not available or not too pretty. And if you can't find them at your grocery store Amazon.com has them here: http://www.amazon.com/Embasa-Whole-Tomatillos-12-oz/dp/B0000GG242 and MexGrocer.com has them here: http://www.mexgrocer.com/1175.html
lori leary says
I make huge batches of salsa verde at a time and freeze it in the small wide mouth canning jars. That way it is used up before it gets a chance to go bad. There may be a little liquid at the top after thawing, just mix it in real well. Caution: don't try to home can this recipe, find a recipe designed for canning.
How much salsa does this make? I want to make carnitas and definitely want some salsa left over. Should I double the batch?
Anonymous: Thos makes about 2 cups of salsa.
add a shot of tequila…awesome!
notdedyet: I like the sound of that!
Althea Claradene says
I just made your recipe for Salsa Verde (for the second time). It is so very good! I used jalapeno's from the jar (Christopher's) because it's all I had on hand. It turned out great!! Thanks for the delicious and simple recipe.
This looks so great Kevin!!
A SPICY PERSPECTIVE says
I love salsa verde!
Maria Lichty says
THis salsa verde recipe looks wonderful!
Heather Christo says
Salsa Verde is my favorite!!!! YUM!
Catherine Pflum says
Can you freeze the Salsa Verde?
Catherine: Yes you can freeze this! Enjoy!
Catherine Pflum says
thanks for letting me know. Love reading all of your recipes.
Does anyone know about how long I would leave everything under the broiler? And keep the pan 4-6″ from top of oven? Thanks. Can’t wait to try this.
You will need about 5-10 minutes of broiling to get a nice char! Enjoy!
Made this several times. My go to recipe for salsa verde. Love love love it!