This authentic Mexican salsa verde is made with tomatillos, serrano peppers, onion, garlic, and fresh cilantro for a bright, slightly tangy green salsa with just the right amount of heat.
Salsa verde is one of those recipes I always want in the refrigerator. We use it on tacos, carnitas, eggs, quesadillas, and just about anything that needs a little extra flavor. It's also perfect served simply with warm tortilla chips.
The best part is how easy it is to make. Cooking the tomatillos softens their natural tartness, while serrano peppers give the salsa a fresh chile flavor and a good kick of heat. Once everything is blended together, you have a homemade salsa verde that's much better than anything from a jar.
What Is Salsa Verde?
Salsa verde means "green sauce" in Spanish, but Mexican salsa verde is typically a tomatillo-based salsa made with green chiles, onion, garlic, cilantro, and salt.
Tomatillos may look like small green tomatoes, but they're actually a different fruit. They have a thin papery husk and a naturally bright, tangy flavor that gives salsa verde its distinctive taste.
For this recipe, I cook the tomatillos and serrano peppers before blending them. This mellows the tartness of the tomatillos while keeping the salsa fresh and vibrant.
Why You'll Love This Recipe
This salsa verde only requires a handful of simple ingredients and takes about 20 minutes to prepare.
It has the tangy, spicy flavor you expect from a good Mexican green salsa without being complicated to make. You can also easily adjust the heat by changing the number of serrano peppers.
Best of all, it isn't just a dipping salsa. Keep a batch in the refrigerator and you'll find yourself adding it to tacos, eggs, grilled meats, enchiladas, and plenty of other meals throughout the week.
Ingredients
You'll need:
- 1 pound tomatillos: About 8 medium tomatillos. Remove the papery husks and rinse them well.
- 2 serrano peppers: These provide the heat. Use one for a milder salsa or three if you like it especially spicy.
- ¼ medium white onion: White onion gives the salsa a clean, traditional flavor.
- 1 garlic clove: Adds savory depth without overpowering the tomatillos.
- ½ cup fresh cilantro: Use both the leaves and tender stems.
- ½ teaspoon kosher salt: Add more to taste.
- 2 to 4 tablespoons cooking water: Use as needed to adjust the consistency.
How to Choose Tomatillos
Look for tomatillos that feel firm and have dry, papery husks that fit fairly tightly around the fruit.
After removing the husks, you'll notice that the tomatillos feel sticky. That's completely normal. Rinse them thoroughly under cool water before cooking.
Avoid tomatillos that are very soft, shriveled, or badly bruised.
How to Make Salsa Verde
1. Prepare the tomatillos
Remove the husks from the tomatillos and rinse away the sticky coating.
Place the tomatillos and serrano peppers in a medium saucepan and cover them with water.
2. Cook the tomatillos and peppers
Bring the water to a gentle boil, then reduce the heat and simmer for about 5 to 7 minutes.
The tomatillos should soften and change from bright green to a more muted olive-green color.
Don't cook them until they burst apart.
3. Blend the salsa
Using a slotted spoon, transfer the cooked tomatillos and serrano peppers to a blender.
Add the white onion, garlic, cilantro, and salt.
Blend until the salsa reaches your preferred consistency. I like salsa verde smooth enough to spoon easily over tacos while still retaining a little texture.
4. Adjust the consistency
If the salsa is too thick, add the reserved cooking water one tablespoon at a time and blend again.
Taste and add additional salt if needed.
Allow the salsa to cool before serving.
How Spicy Is Salsa Verde?
This version has a noticeable kick without overwhelming the flavor of the tomatillos.
Serrano peppers are generally hotter than jalapeños, so a small change can make a significant difference.
For mild salsa verde, use one serrano pepper.
For medium salsa verde, use two.
For hot salsa verde, use three or more.
You can also substitute jalapeño peppers for the serranos if you prefer a milder green chile flavor.
Remember that individual peppers vary in heat, so taste as you go whenever possible.
Boiled vs. Roasted Salsa Verde
There are several traditional ways to prepare the tomatillos for salsa verde.
This recipe uses the boiled method because it creates a bright, clean tomatillo flavor and a smooth salsa that's excellent for spooning over tacos, eggs, and carnitas.
Roasting or broiling the tomatillos and peppers creates a deeper flavor with slightly smoky and caramelized notes.
Neither method is necessarily better. They simply produce different styles of salsa verde.
If you're looking for that fresh, classic green salsa you can keep in the refrigerator and put on almost anything, the boiled version is hard to beat.
Tomatillos vs. Green Tomatoes
Tomatillos and green tomatoes aren't the same thing.
Tomatillos are part of the nightshade family, but they're more closely related to ground cherries than tomatoes. They grow inside papery husks and have a naturally tart, citrusy flavor.
Green tomatoes are simply tomatoes that haven't fully ripened.
For authentic Mexican salsa verde, use tomatillos, not unripe green tomatoes.
What to Serve With Salsa Verde
Salsa verde is incredibly versatile. Try it with:
- Carnitas tacos
- Carne asada
- Birria tacos
- Chicken tacos
- Breakfast tacos
- Huevos rancheros
- Chilaquiles
- Quesadillas
- Grilled chicken
- Enchiladas
- Refried beans
- Homemade corn tortillas
- Tortilla chips
- Mexican squash tacos
One of my favorite combinations is warm corn tortillas filled with carnitas, chopped onion, cilantro, and a generous spoonful of salsa verde.
For another salsa to serve at the table, try my restaurant style roasted salsa roja.
How to Store Salsa Verde
Let the salsa cool completely before transferring it to an airtight container.
Store it in the refrigerator for up to 5 days.
The salsa may thicken slightly after refrigeration. Stir it well before serving and add a small splash of water if you want a thinner consistency.
Can You Freeze Salsa Verde?
Yes. Let the salsa cool completely and transfer it to a freezer-safe container, leaving a little room at the top for expansion.
Freeze for up to 3 months.
Thaw the salsa overnight in the refrigerator and stir well before serving. The texture may loosen slightly after freezing, but the flavor will still be excellent.
Frequently Asked Questions
Is salsa verde the same as green enchilada sauce?
Not exactly. Salsa verde is generally served as a salsa or condiment, while green enchilada sauce is designed specifically for cooking enchiladas and may contain additional liquid, seasonings, or thickeners.
Are tomatillos the same as green tomatoes?
No. Tomatillos are a different fruit with a papery husk and naturally tart flavor. Green tomatoes are simply unripe tomatoes.
Should I use serrano or jalapeño peppers?
Serrano peppers give salsa verde a stronger chile flavor and more heat. Jalapeños are a good substitute if you prefer a milder salsa.
Do tomatillos need to be cooked?
Not always. Tomatillos can be eaten raw, and some salsa verde recipes use raw tomatillos. Cooking them softens their sharp acidity and produces the flavor and consistency used in this recipe.
Why did my salsa verde turn darker?
Tomatillos naturally change from bright green to olive green as they cook. The salsa can also darken slightly as it sits. This is normal and doesn't mean anything is wrong with it.
Can I make salsa verde ahead of time?
Absolutely. Salsa verde is a great make-ahead recipe and can be refrigerated in an airtight container for up to 5 days.
Recipe
Authentic Mexican Salsa Verde
Ingredients
- 1 pound tomatillos husks removed and rinsed
- 2 serrano peppers
- ¼ medium white onion
- 1 garlic clove
- ½ cup fresh cilantro
- ½ teaspoon kosher salt
- 2 to 4 tablespoons reserved cooking water as needed
Instructions
- Remove the husks from the tomatillos and rinse thoroughly to remove the sticky coating.
- Add the tomatillos and serrano peppers to a medium saucepan and cover with water.
- Bring to a gentle boil, reduce the heat, and simmer for 5 to 7 minutes, until softened and olive green.
- Reserve about ½ cup of cooking water, then drain the tomatillos and peppers.
- Transfer the tomatillos and serranos to a blender. Add the onion, garlic, cilantro, and salt.
- Blend until mostly smooth but still slightly textured.
- If needed, add reserved cooking water one tablespoon at a time to reach your desired consistency.
- Taste and adjust salt as needed.
- Let cool before serving with tacos, carnitas, eggs, quesadillas, enchiladas, or tortilla chips.
Leave a Reply