I keep this salsa verde on hand because its bright tomatillo tang and spicy kick make tacos, enchiladas, burritos, and chips impossible to resist. One spoonful and every Mexican dish on the table suddenly feels complete.
I’m obsessed with salsa verde because it hits sharp, spicy, tangy, and fresh all at once. That bright punch from tomatillos gets me every time, especially with jalapeño bringing the kind of heat that makes tacos, eggs, burrito bowls, and chips impossible to leave alone.
I love how bold it tastes without feeling heavy. Just clean, zippy flavor with a little attitude.
And honestly, I want it on everything. But the best part?
It tastes like the salsa I always hope shows up at the table. Fresh, punchy, addictive.
The kind I keep sneaking straight from the jar.
Ingredients
- Tomatillos bring that bright, tangy bite that makes salsa verde taste alive.
- Jalapeño or serrano peppers add heat, so you can keep it chill or fiery.
- White onion gives a sharp little kick without taking over the whole bowl.
- Garlic adds savory depth, because salsa without garlic feels kind of shy.
- Cilantro keeps things fresh, green, and a little grassy in the best way.
- Lime juice wakes everything up and keeps the salsa from tasting flat.
- Kosher salt pulls the flavors together, so every scoop actually tastes balanced.
- Water helps loosen it up when you want more of a drizzly salsa.
- Plus, a little oil can make it smoother and slightly richer.
Ingredient Quantities
- 1 pound tomatillos, husked and rinsed (about 8 to 10)
- 1 to 2 jalapeño or serrano peppers, stemmed (more if you like it hotter)
- 1 small white onion, quartered
- 2 garlic cloves, peeled
- 1 cup fresh cilantro leaves, packed
- 2 tablespoons fresh lime juice (about 1 lime)
- 1 teaspoon kosher salt, plus more to taste
- 2 to 3 tablespoons water, as needed to thin
- 1 tablespoon neutral oil or olive oil, optional for roasting or blending
How to Make this
1. Preheat broiler or a cast iron skillet over medium-high heat; if using an oven set broil to high.
2. Place husked and rinsed tomatillos, stemmed jalapeño or serrano peppers, quartered white onion, and peeled garlic cloves on a baking sheet or skillet; brush or toss lightly with 1 tablespoon oil if using.
3. Broil or char and roast the vegetables, turning occasionally, until blackened in spots and softened, about 6 to 10 minutes for broiler or 8 to 12 minutes in a hot skillet.
4. Transfer roasted vegetables to a bowl and let cool a few minutes; remove pepper stems and, if desired, seed peppers for less heat.
5. Add the tomatillos, peppers, onion, garlic, 1 cup packed cilantro leaves, 2 tablespoons fresh lime juice, and 1 teaspoon kosher salt to a blender or food processor.
6. Pulse or blend until mostly smooth, scraping down the sides as needed; add 2 to 3 tablespoons water a little at a time to reach your preferred consistency.
7. Taste and adjust seasoning, adding more salt, lime, or extra peppers if you want it hotter.
8. Chill briefly or serve immediately with tacos, grilled meats, chips, or any Mexican dish; store leftovers in an airtight container in the refrigerator for up to 5 days.
Equipment Needed
1. Oven with broiler or cast iron skillet
2. Baking sheet or heavy skillet for roasting
3. Blender or food processor
4. Cutting board
5. Chef knife
6. Tongs or spatula for turning vegetables
7. Small bowl for cooling and holding peppers
8. Measuring spoons and measuring cup
9. Silicone brush or paper towels for oiling produce
FAQ
Best Salsa Verde (Tomatillo Salsa) Recipe Substitutions and Variations
- Tomatillos: use canned roasted tomatillos or substitute equal weight of green tomatoes roasted for a similar tang and texture
- Jalapeño or serrano peppers: use poblano for milder heat, or use canned green chiles or a few dashes of hot sauce for convenience and controlled spice
- White onion: swap with yellow onion, sweet onion, or 1 to 2 shallots for a milder, slightly sweeter onion note
- Cilantro: replace with flat leaf parsley for fresh herbiness, or use a mix of parsley and a little extra lime to mimic brightness if you dislike cilantro
Pro Tips
– Char for flavor, not ash: aim for blackened spots, not total carbonization. Rotate the veg so tomatillos and peppers get blistered all over. The bitter taste from overburning is hard to hide.
– Tame the heat gently: keep seeds for a bright, lingering heat, remove them for milder salsa, or roast an extra pepper and add it little by little until it hits your sweet spot.
– Brightness is everything: if the salsa tastes flat after roasting, stir in an extra squeeze of lime and a pinch more salt. A bit more acid will wake up the roasted flavors without masking them.
– Texture control: pulse less for a chunkier, rustic salsa and blend longer for smooth. If it gets too thick, add water a teaspoon at a time so you don’t overthin and dilute the flavor. Store chilled in a sealed jar; flavors meld and improve after a few hours.
Best Salsa Verde (Tomatillo Salsa) Recipe
I keep this salsa verde on hand because its bright tomatillo tang and spicy kick make tacos, enchiladas, burritos, and chips impossible to resist. One spoonful and every Mexican dish on the table suddenly feels complete.
8
servings
40
kcal
Equipment: 1. Oven with broiler or cast iron skillet
2. Baking sheet or heavy skillet for roasting
3. Blender or food processor
4. Cutting board
5. Chef knife
6. Tongs or spatula for turning vegetables
7. Small bowl for cooling and holding peppers
8. Measuring spoons and measuring cup
9. Silicone brush or paper towels for oiling produce
Ingredients
-
1 pound tomatillos, husked and rinsed (about 8 to 10)
-
1 to 2 jalapeño or serrano peppers, stemmed (more if you like it hotter)
-
1 small white onion, quartered
-
2 garlic cloves, peeled
-
1 cup fresh cilantro leaves, packed
-
2 tablespoons fresh lime juice (about 1 lime)
-
1 teaspoon kosher salt, plus more to taste
-
2 to 3 tablespoons water, as needed to thin
-
1 tablespoon neutral oil or olive oil, optional for roasting or blending
Directions
- Preheat broiler or a cast iron skillet over medium-high heat; if using an oven set broil to high.
- Place husked and rinsed tomatillos, stemmed jalapeño or serrano peppers, quartered white onion, and peeled garlic cloves on a baking sheet or skillet; brush or toss lightly with 1 tablespoon oil if using.
- Broil or char and roast the vegetables, turning occasionally, until blackened in spots and softened, about 6 to 10 minutes for broiler or 8 to 12 minutes in a hot skillet.
- Transfer roasted vegetables to a bowl and let cool a few minutes; remove pepper stems and, if desired, seed peppers for less heat.
- Add the tomatillos, peppers, onion, garlic, 1 cup packed cilantro leaves, 2 tablespoons fresh lime juice, and 1 teaspoon kosher salt to a blender or food processor.
- Pulse or blend until mostly smooth, scraping down the sides as needed; add 2 to 3 tablespoons water a little at a time to reach your preferred consistency.
- Taste and adjust seasoning, adding more salt, lime, or extra peppers if you want it hotter.
- Chill briefly or serve immediately with tacos, grilled meats, chips, or any Mexican dish; store leftovers in an airtight container in the refrigerator for up to 5 days.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 76g
- Total number of serves: 8
- Calories: 40kcal
- Fat: 1.9g
- Saturated Fat: 0.3g
- Trans Fat: 0g
- Polyunsaturated: 0.2g
- Monounsaturated: 1.3g
- Cholesterol: 0mg
- Sodium: 191mg
- Potassium: 186mg
- Carbohydrates: 5.3g
- Fiber: 1.3g
- Sugar: 2.8g
- Protein: 0.9g
- Vitamin A: 577IU
- Vitamin C: 9.4mg
- Calcium: 15mg
- Iron: 0.4mg
