One of the easiest Mexican salsas, this Salsa Verde, or Green Salsa takes just a few minutes to make and goes with everything. It’s vegan and gluten-free and is great to keep in the fridge for tacos or just dipping tortilla chips.
Recipe first posted on June 21, 2018 and last updated June 7, 2022.
I can’t think of a more effortless way to impress your friends.
In fact I’ve made and incorporated this green sauce so many times on this blog that it almost seems ridiculous to post it as it’s own recipe but the fact of the matter is, whenever I make it people ask me for the recipe in a way that is so flattering I almost think they’re making fun of me.
“Kate”, They say with a chip falling out of their mouth. “This salsa is sooooo amazing!!! Is the recipe on the blog?”
Normally, I would be honored that someone is interested enough to want to recreate it at home, but because this salsa takes practically zero effort, I always give them a sideways glance because I feel like they know I did basically nothing and brought it to a party.
But they don’t! That’s the thing, no one believes me when I tell them how simple this salsa verde recipe is.
Whenever I get into the details, then it’s their turn to give the side eye, like yeah right, nothing that tastes this good can be that easy, it’s probably just because your a chef that you can produce magical results without lifting a finger, but it’s TRUE! Anyone can do it! So, what are you waiting for? Give it a try!
Salsa Verde Ingredients
- White onion
- Garlic cloves
- Jalapeño peppers or serrano peppers if you want it spicier
- Fresh cilantro
- Kosher salt
How To Make It
Boil vegetables. Combine tomatillos, onion, garlic, and chile peppers in a pan and fill with water. Bring to a boil over high heat. Reduce the heat to medium and simmer for 15 minutes or until the tomatillos are soft but not falling apart.
Blend. Using a slotted spoon, remove the cooked vegetables from the water to a blender or food processor. Let cool a few minutes. Save the cooking liquid, don’t dump it yet.
Once the veggies have cooled, add cilantro and salt and 1/2 cup of the cooking liquid. Blend until salsa is smooth.
Salsa Verde Tips
- Tomatillos (which, by the way, are not green tomatoes) are available at most grocery stores, but if you’ve never bought them before, peel back the papery husk and look for ones that aren’t moldy or bruised. You want them to be firm and on the smaller side. The larger they are, the less flavor they have. Remove the husk and rinse them before starting.
- The difference between a okay salsa verde and a great salsa verde is the amount of salt and liquid added to the final product. Tomatillos have a thickening agent that firms up when it’s cold, so the salsa may seem fine when it’s warm but as soon as you pull it out of the fridge, it’s like a solid blob. Add enough liquid (I like to use the liquid the vegetables cooked in) so it coats a chip, but is pretty runny. It will get thicker as it cools.
- I don’t add lime juice to my tomatillo salsa because I think the tomatillos are tart enough on their own. But you will need a decent amount of salt to bring out that delicate tart flavor. Start with a teaspoon and add more as needed. When you taste the salsa, taste on a chip, that way you get the salt from the chip with every bite and don’t go overboard.
- Looking for tomatillo salsas made from roasted tomatillos? Try this Charred Tomatillo Salsa.
Salsa Verde is More Than a Dip for Chips
Here’s a few ideas on how to use your salsa beyond the chip bowl:
- Green Chilaquiles with Fried Eggs
- Stacked Enchiladas Suizas with Chicken
- Quick and Easy Chorizo Tacos
- Enchiladas Verdes with Chicken
More Quick and Easy Recipes You’ll Love!
- Spicy Marinated Olives with Roasted Garlic and Herbs
- Chile Lime Roasted Peanuts
- Tomatillo Avocado Salsa
- Sweet Potato Nachos with Black Beans and Smoked Cheddar
- Vegan Pozole Verde
- The Original Cadillac Margarita
- Best Ever Canned Black Beans Recipe
Skip The Baking Sheet And Make This Easier Salsa Instead
Pan roasting the tomatillos in the oven makes a delicious salsa but give this easier version a try and see what you think. It’s great for summer when you don’t want to heat up your kitchen. Let me know when you make it by snapping a pic and tagging me on Instagram @holajalapeno and #holajalapeno so I can see or leave me a comment below (don’t forget to leave a ⭐️⭐️⭐️⭐️⭐️ rating) ! Also, sign up for my weekly newsletter, lots of good stuff there too!
- Boil. Combine tomatillos, onion, garlic, and jalapeños in a large pot. Cover with water by about and inch and bring to a boil.
- Simmer. Reduce heat to a simmer and cook until tomatillos are soft, but not falling apart, about 10-15 minutes. Let cool slightly.
- Transfer to blender. Using a slotted spoon transfer vegetables to a blender, along with 1/2 cup of the cooking liquid. Add cilantro and 1 teaspoon salt. You may need to do this in batches depending on the size of your blender.
- Blend. Blend on high (careful, if the mixture is still hot, hold a few layers of paper towel over the blender instead of the lid. The heat will make the top blow off).
- Taste. Once smooth, taste and add more salt if needed. If the mixture is too thick, add a tablespoon or so more of the cooking liquid, keep in mind, the salsa will thicken as it cools, so you want it to be a little runny initially.
- Enjoy or store. Transfer to a sealed container and refrigerate until ready to use. Salsa will keep for up to a week in the refrigerator.
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Nutrition Information:Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 28Total Fat: 1gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 354mgCarbohydrates: 5gFiber: 2gSugar: 3gProtein: 1g
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