This Homemade Salsa Verde is so much better than jarred varieties at the grocery store. Easy to make, fresh tomatillos, onion, and garlic are first roasted and then blended with cilantro, fresh lime juice, and Mexican seasonings. The result is a bright and flavorful green salsa just like you’d find at your favorite Mexican restaurant.
It wasn’t until later in life that I finally experienced the joy of homemade salsa verde. Much different from the Victoria brand salsa that my Mom always picked up from the grocery store, homemade salsa verde is fresh, bright, and zingy.
Shockingly easy to make homemade, all you need are a handful of pretty simple ingredients and a little bit of time – but not too much time! Salsa Verde comes together in right around 30 minutes or so.
What is Salsa Verde?
“Salsa verde” is a Spanish term meaning “green sauce.” Mexican salsa verde is a flavorful, tangy, and spicy sauce that gets its unique green color from tomatillos and green chiles (not from green tomatoes, as one may expect). Salsa Verde is found in a variety of dishes, including tacos, enchiladas, chilaquiles, and more. It can be served raw or cooked, and its flavor profile is generally tangy, bright, and slightly spicy.
What is Italian Salsa Verde?
Italian salsa verde is completely different from tomatillo salsa verde, even though it shares the same name. In Italy, salsa verde typically includes parsley, capers, garlic, onion, anchovies, vinegar, and olive oil, and it’s often served with boiled meats or fish.
Ingredients in Salsa Verde
Tomatillos – also known as “Mexican husk tomatoes”. Belonging to the nightshade family (which also includes tomatoes, potatoes, and eggplant), they are small fruits encased in a papery husk and have a unique, tart flavor. The fruits are firm and bright green when they’re ripe. When using tomatillos, first remove the husk and then wash off the sticky residue that’s often present on the fruit’s skin.
Green chilies – Jalapeños are commonly used, but you can also use serranos for more heat. Remove the seeds and veins to reduce the spice level.
Onion and Garlic – Both are great additions for more flavor. Half an onion and a couple of cloves of garlic are usually all you need (unless you prefer a more garlicky salsa).
Cilantro – Fresh cilantro adds a distinctive flavor. You can adjust the amount to taste.
Salt and Lime juice – Both balance, brighten, and bring out the flavors of the other ingredients. Add more or less to taste.
Vegetable broth, Dried Mexican oregano, and Cumin (Optional) – The vegetable broth helps soften the charred vegetables (and ultimately thin the salsa) while the Mexican oregano and dried cumin add a distinct flavor.
How to Make Salsa Verde
For this recipe, we’re pan-roasting the tomatillos, onion, green chiles, and garlic to give them a good char; then, we’ll steam them with some vegetable broth until they’ve softened.
- Wrap a large skillet in foil. Add the garlic, tomatillos, jalapeño, serrano pepper (if using), and onion in a single layer. Set the heat to medium-high and roast for 10 minutes or until all sides of the veggies are charred and blistered.
- Add the vegetable broth to the pan and cover with a lid. Reduce the heat to medium-low and simmer the veggies until softened.
- Remove the lid and turn off the heat. Allow the veggies to cool for 10 minutes.
- Transfer the vegetables to a large blender or food processor along with the remaining ingredients. Blend until desired consistency is reached.
- Season with additional salt and lime juice, if needed.
Uses for Salsa Verde
Salsa Verde is perfect with all of your favorite Mexican dishes, grilled meats, eggs, and roasted vegetables. Here are some of my favorite recipes to enjoy with this yummy green sauce.
- Chicken enchiladas
- Chips and guacamole (or sliced avocado)
- Scrambled eggs, huevos rancheros, frittata, quiche
- Roasted or grilled veggies
- Carne Asada fries
- Mexican rice and Mexican black beans
- Tacos, burritos, and more!
Storage and Freezing
Storing: Keep leftover salsa verde stored in an airtight container in the refrigerator for up to 5-7 days. Stir well before re-serving.
Freezing: Place the salsa in a freezer-safe container or a freezer bag, leaving some room for expansion. When ready to use, thaw it in the refrigerator. Note that the texture might change slightly upon thawing due to the high water content in the salsa, but it should be fine for cooking in recipes like enchiladas or casseroles.
More Mexican Favorites,
- Mexican Mole Sauce Recipe (Chicken Mole)
- Homemade Enchilada Sauce
- Salsa Recipe
- Shrimp Taco Recipe
- Carnitas Recipe (Mexican Slow Cooker Pulled Pork)
- Birria Recipe (How to Make Birria)
If you try making this Homemade Salsa Verde Recipe, please leave me a comment and let me know! I always love to hear your thoughts.
Salsa Verde
Ingredients
- 1 pound tomatillos - peeled and washed
- 3 cloves garlic - peeled, more if desired
- 1 jalapeño pepper
- 1 serrano pepper - optional
- ¼ large white onion
- ½ cup vegetable broth - or chicken broth, plus more as needed
- ¼ cup fresh cilantro leaves - packed
- 1 tablespoon lime juice - plus more as needed
- 1 teaspoon dried Mexican oregano
- ¼ teaspoon cumin powder
- ½ teaspoon salt
Instructions
- Prepare a large skillet by wrapping the base and sides in a layer of foil.
- Add the garlic, tomatillos, jalapeño, serrano pepper (if using), and onion then roast over medium-high heat for 10 minutes, flipping the vegetables a few times to ensure even charring.
- Pour the broth into the pan and cover it with a lid, then turn the heat down to medium-low. Simmer until the vegetables are cooked all the way through.
- Remove the lid and let the vegetables cool for 10 minutes. Add them to the blender along with the remaining ingredients.
- Blend until smooth. Season with additional salt or lime juice, if needed. If the salsa is too thick, add additional broth, a little at a time, until desired consistency is reached.
- Serve with fresh tortilla chips, lime wedges, and freshly chopped cilantro, if desired.
Jessica’s Notes
- You can also broil the tomatillos. Place them on a large baking sheet lined with aluminum foil. Place them in the oven under the broiler for 5-7 minutes or until brown and blistered.
- This salsa verde can be stored in an airtight container in the fridge for up to 5-7 days.
- Blending: Blend in a food processor or blender. The longer your salsa is blended the smoother it will become.
- This recipe is vegan & gluten-free.
Nutritional Information
(Nutrition information provided is an estimate and will vary based on cooking methods and specific brands of ingredients used.)
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