Salsa Verde

Salsa Verde, or tomatillo salsa, is a classic Mexican sauce that’s easy to make at home. This vibrant homemade salsa verde recipe blends tomatillos, jalapeño peppers, or serrano peppers, cilantro, garlic, and onion.

What is Salsa Verde AKA “Green Salsa”?

At its essence, salsa verde, literally translated to “green sauce”, is a Mexican sauce crafted from tomatillos, green chili peppers, and an array of aromatic herbs and spices.

The star of the show, tomatillos, are small green fruits enclosed in a papery husk. These slightly tart gems are the backbone of salsa verde. While tomatillo means “little tomato”,  they are often confused with green tomatoes. Tomatillos are also part of the nightshade family, but the husks (called the calyx) are what gives them their unique difference from green tomatoes. 

I’ve noticed a lot of recipes online call for lime juice in their recipes. While I’m sure lime juice is a delicious touch, lime juice is not part of authentic Mexican salsa verde recipes. I like to keep recipes as traditional as possible, so we’re not using lime juice today.

Ingredients

• Tomatillos: Meaning “little tomato”, tomatillos are not to be confused with green tomatoes. They are distantly related, but not the same thing. Tomatillos have a papery husk and have a unique tart and citrusy flavor. 
• Jalapeño Peppers: This recipe calls for jalapeño peppers, but serrano chiles can be used for an even spicier salsa. Both peppers are used in authentic Mexican salsa verde recipes. 
• Cilantro Leaves: Cilantro helps balance the heat by adding a refreshing element to the salsa. 
• Garlic & Onion: Garlic cloves and onion serve as the aromatic foundation of salsa verde, adding depth and complexity to the overall flavor.
• Oregano & Cumin: Common spices used in Mexican cuisine, oregano, and cumin bring forth herby and earthy notes that help round out the salsa.

How to Make Salsa Verde

There are two ways to make green salsa – roasting the ingredients or boiling the ingredients. I prefer the roasting method as it intensifies the natural sweetness of the vegetables and adds a smoky, caramelized flavor to the salsa. 

Roast in the oven. In the oven, place the rack 4-6 inches below the broiler.  Turn on the broiler and place the tomatillos, jalapeno peppers, and garlic on a baking sheet. Broil for 4-5 minutes, then flip all the ingredients, and broil for another 4-5 minutes. They should be slightly charred and blistered. Let them cool.

Blend. Transfer the tomatillos, peppers, garlic, and onion into a high-powered blender or food processor. Add the oregano, cumin, and salt, and blend until smooth. If the salsa is too thick for your liking, add one tablespoon of water at a time and blend until it reaches your desired consistency.

How to use Salsa Verde

Salsa Verde can be used in just about any Mexican dish! Here are a few ways you can use this aromatic green sauce:

Slow cooker salsa verde chicken: This is my favorite way to use green salsa. Chicken breast and homemade green salsa are slow-cooked on low for 4 to 5 hours, shredded, and added to cilantro lime rice, tacos, and more. 

Use it as a dip: Serve salsa verde alongside tortilla chips as an appetizer. 

Top it on tacos and burrito bowls: Drizzle the salsa over chicken tacos, breakfast tacos, enchiladas, quesadillas, fajitas, and burrito bowls for a vibrant, zesty kick.

Elevate your breakfast: Spoon the salsa over scrambled eggs, omelets, and breakfast burritos. 

Storage Instructions

To refrigerate, transfer the salsa to a sealed jar or container and consume it within one week.

To freeze, transfer the salsa to a freezer-safe container or jar and keep it in the freezer for up to three months.

Make sure to subscribe to our newsletter and we’ll send you the latest and greatest!