Homemade salsa verde easily outshines store-bought jars. With just six fresh ingredients, you can make the tangy green salsa served at Mexican restaurants from the comfort of your kitchen.
I wasn’t a fan of salsa verde as a child — it seemed tart and a little odd to me. Over time my palate changed, and thanks to my mother-in-law I gave it another try. Now it’s one of my favorites.
For this version I chose to roast the tomatillos instead of using them raw. Roasting softens their acidity and brings a subtle smoky note that transforms the salsa.
Salsa vs Salsa Verde
Traditional red salsa (salsa roja) is based on red tomatoes, while salsa verde highlights green tomatillos as its primary ingredient. Tomatillos look like small green tomatoes but remain green as they ripen. You could make a green tomato salsa verde, but tomatillos are easier to find and offer the classic bright tang associated with this sauce. Otherwise, salsa verde and salsa roja use very similar supporting ingredients.
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Ingredient Notes
Tomatillos – Choose small to medium, firm tomatillos with intact papery husks and bright green color.
Onion – A small white onion works best; a yellow onion is an acceptable substitute.
Jalapeño – Use fresh jalapeños. Swap in serranos for more heat.
Garlic – Fresh garlic cloves are preferred; garlic powder can be used in a pinch.
Cilantro – Fresh cilantro (coriander) brightens the salsa.
Lime – Fresh lime juice adds essential acidity and brightness.
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How to make Salsa Verde
First: Preheat the oven to broil. Arrange rinsed, husked tomatillos with onion, garlic, and jalapeño on a baking sheet. Broil or roast until the skins brown and the vegetables are tender, then remove from the oven.
Second: Add the cooked onions, jalapeño, garlic, and cilantro to a food processor or blender. Pulse until they are chopped into small pieces.
Third: Add the roasted tomatillos and pulse until you reach your desired texture.
Fourth: Stir in salt and fresh lime juice, pulse once or twice more, then taste and adjust seasoning. Serve immediately or chill for a slightly milder flavor.
See the recipe card below for full measurements and step-by-step instructions.
How long does it last?
Stored in an airtight container, salsa verde keeps in the refrigerator for up to 5 days.
Can I freeze it?
Yes. Freeze in a freezer-safe bag or container for up to six months. Note that thawed salsa can become a bit watery; it works well stirred into soups, used in cooked dishes like enchiladas, or blended with cream or avocado to make a smoother sauce.
Uses for Salsa Verde
Salsa verde is incredibly versatile. Enjoy it with tortilla chips, spoon it over nachos, drizzle on tacos, add to burritos or bowls, or use it as a sauce for enchiladas. It also pairs beautifully with grilled chicken, steak, or pork.
Other Mexican Food Favorites
I love Mexican food and often switch up toppings. Try this salsa with queso blanco, pico de gallo, or fresher fruit salsas like pineapple-mango for a different flavor profile.
How to Pick the Best Tomatillos
- Choose firm, bright green tomatillos without brown or black spots.
- Opt for medium to large sizes; smaller ones tend to be seedier.
- Make sure the papery husk is intact and not overly dried.
- Pick tomatillos that feel heavy for their size, which indicates dense flesh and fewer seeds.
- Peak season is summer, when flavor is best.
- A slight sticky residue on the husk is normal; ensure the fruit itself is dry.
- Taste-wise, tangy and lemon-like indicates less ripe; a sweeter, tomato-like flavor means very ripe.
Can you eat raw tomatillos?
Yes — tomatillos can be eaten raw. Unripe ones are sharper and more acidic; fully ripe tomatillos are closer to tomato acidity. Many recipes roast, fry, or boil them to mellow the acidity, but using them raw yields a brighter, sharper salsa if you prefer that profile.
What’s the difference between green sauce and salsa verde?
Green sauce typically refers to enchilada-style green sauce. It’s made with tomatillos that are often boiled and blended with water or broth to create a saucier consistency. Salsa verde is fresher, often served as a chunky dip or condiment. You can also make creamy variations by blending in sour cream or avocado.
Tapas Tips & Tricks
- Use firm tomatillos in season for the best flavor.
- Roast dry or toss with a little olive oil if needed.
- Allow roasted ingredients to cool to room temperature before processing.
- Pulse onions, jalapeño, garlic, and cilantro first; add the soft tomatillos afterward to avoid overworking them.
- For extra heat, add serrano or habanero peppers, or a pinch of your favorite spice blend.
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This roasted tomatillo salsa is perfect for snacking or serving with a variety of dishes. A batch is ideal for gatherings and celebrations.
Salsa Verde Recipe
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Equipment
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Food processor or blender
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Baking sheet
Ingredients
- 1.5 pounds tomatillos about 10-12 medium, husks removed and rinsed
- 1/2 cup cilantro
- 1 small white onion
- 3 jalapeños
- juice of 1 lime
- salt to taste
- 4 cloves garlic
Instructions
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Broil or roast the tomatillos, onions, garlic, and jalapeño on a baking sheet until tender and lightly browned; remove from oven.
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Add the onions, jalapeño, garlic, and cilantro to a food processor or blender; pulse until finely chopped.
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Add the roasted tomatillos and pulse until you reach the desired consistency.
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Stir in salt and lime juice, pulse once or twice more, then taste and adjust seasoning.
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Serve immediately or chill before serving.
Notes
- Choose firm tomatillos in season for best flavor.
- Roast dry or with a little olive oil if needed.
- Let ingredients cool before processing to avoid steam and splatter.
- Pulse softer ingredients separately to avoid overprocessing.
- For extra heat, use serrano or habanero peppers.
Nutrition
{Originally published 2/27/20 – photos and recipe notes updated 02/23/24}
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