Salsa Verde

5 from 2 votes

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By: Jill Mills Updated: May 29, 2024

Made with roasted tomatillos, jalapenos, onions, and garlic, this Mexican Salsa Verde recipe offers a mild but robust flavor. Enjoy with tortilla chips as an appetizer or add to your favorite Mexican dishes.

Why You’ll Love This Mexican Salsa Verde Recipe

Here are a few reasons why we LOVE this fresh salsa recipe.

• Quick and easy to make. All you need to do is roast the veggies then blend everything together.
• Incredible flavor. This salsa is pretty mild, since we’re using roasted jalapenos, and using only a handful of ingredients always the fresh flavors to shine through.
• Endless uses. As you’ll see below, this salsa can be added to pretty much everything, from tacos to enchiladas, or just as a dip with tortilla chips.

What Is Salsa Verde?

Salsa verde, also known as tomatillo salsa, or tomatillo salsa verde, is a popular Mexican green salsa. If you eat at a restaurant in Mexico, they’ll usually bring some out to you with dinner!

Unlike classic salsa that’s made with tomatoes, salsa verde is made with tomatillos. They look like tomatoes but they’re actually a “cousin”. The tomatillos are roasted and then blended with other ingredients like peppers, onion, garlic, and lime juice.

Recipe Ingredients

This Mexican salsa verde recipe requires just a handful of fresh ingredients. Scroll down to the recipe card below for measurements.

• Tomatillos – Tomatillos look similar to green tomatoes but they’re not the same. Look for tomatillos that are bright green with smooth skin.
• White onion – If you don’t like onions, omit them and use onion powder instead.
• Jalapeno peppers – For a bit of heat.
• Garlic – Unpeeled as we’ll be roasting them.
• Avocado oil – Olive oil works too.
• Lime juice – Freshly squeezed lime juice is best.
• Cilantro – Adds more fresh, earthy flavor to the salsa. Cilantro leaves and their stems can be used. They all have excellent flavor.
• Spices – Salt, black pepper, and cumin.

How To Make Salsa Verde

This tomatillo salsa recipe comes together in a handful of simple steps. Scroll down to the recipe card below for printable instructions.

• Prepare the veggies. Remove the husks from the tomatillos, rinse, and dry with paper towels. Remove the stems from the jalapenos, rinse, and dry.
• Roast. Place the garlic cloves on a small square of foil, drizzle with oil, and seal in a packet. Add the tomatillos, jalapenos, and onions to the baking sheet. Toss with oil and salt. Roast for 10-15 minutes. Allow to cool.
• Blend. Toss the roasted veggies and the remaining ingredients in a food processor. Blend to your desired consistency. Taste test and add more salt if needed. Enjoy.

Ways To Serve It

There are so many fun ways to serve salsa verde. Here are a few of my favorites:

• As a dip with tortilla chips (sometimes alongside guacamole)
• As a topping for chicken
• As a dip for shish kebabs
• On tacos (like my carne asada, shredded chicken, or chicken street tacos)
• On nachos (like my air fryer nachos or chicken nachos)
• As an enchilada topping (SO tasty on all types – chicken, beef, white queso, white chicken)
• In burritos & on burrito bowls

Basically…any dish that could use a pop of fresh flavor!

Proper Storage

Store leftover salsa verde in an airtight container in the fridge for 3-5 days.

More Salsa & Dip Recipes To Try

• Peach Salsa
• Mango Salsa
• Pineapple Salsa
• Bean Dip
• 7 Layer Dip

5 from 2 votes

Salsa Verde

Made with roasted tomatillos, jalapenos, onions, and garlic, this Mexican Salsa Verde recipe offers a mild but robust flavor. Enjoy with tortilla chips as an appetizer or add to your favorite Mexican dishes.

Servings: 16 people

Prep: 5 minutes mins

15 minutes mins

Total: 20 minutes mins

Print Rate Save Saved!

Ingredients

  

1x2x3x

• ▢ 15-20 tomatillos Choose bright green and smooth skinned ones
• ▢ 1 small white onion quartered.
• ▢ 2 jalapeno peppers
• ▢ 4 cloves garlic unpeeled.
• ▢ 2 Tablespoons Avocado or Olive Oil plus more for drizzling
• ▢ 1 Tablespoon fresh lime juice
• ▢ 1/2 cup cilantro chopped coarsely
• ▢ 1 1/2, teaspoons salt or more to taste, divided.
• ▢ 1/4 teaspoon black pepper
• ▢ 1/4 teaspoon ground cumin
• ▢ Tortilla chips for serving

Instructions

• Preheat oven to 450 degrees.
• Line a baking sheet with parchment paper or aluminum foil.
• Remove the husks from the tomatillos and rinse to remove the stickiness on the outside.
• Pat dry with paper towels
• Remove the stems from the jalapeno peppers then rinse and dry.
• Take a small square of foil, add the garlic cloves, a small drizzle of oil and seal them into a small packet.
• Add the tomatillos, jalapenos and onion to the baking sheet. Drizzle with oil, sprinkle ¼ teaspoon of salt and use your hands to toss it all together making sure to evenly cover everything with oil.
• Add the packet of garlic to the baking sheet.
• Place the baking sheet in the oven and roast for 10-15 minutes or until lightly browned exterior of the tomatillos and they are blistered and shriveling. (If you over-roast, just pour the juices from the pan into the food processor, no harm!)
• Once roasted, allow to cool.
• Place the roasted vegetables, oil, lime juice, cilantro, salt, garlic, pepper and cumin in a food processor and blend until you reach your desired consistency. Season with additional salt to taste and serve.
• Store extra salsa in a sealed container in the refrigerator for 3-5 days.

Last Step:

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Nutrition

Calories: 31kcal | Carbohydrates: 3g | Protein: 0.5g | Fat: 2g | Saturated Fat: 0.3g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Sodium: 219mg | Potassium: 108mg | Fiber: 1g | Sugar: 2g | Vitamin A: 90IU | Vitamin C: 7mg | Calcium: 6mg | Iron: 0.3mg

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