Would you like to make authentic Mexican Salsa Verde as good if not better than your favorite Mexican restaurants? Well, now you can, thanks to our easy green salsa recipe.
Made with simple ingredients (no preservatives) our Mexican salsa verde is fresh, bright, and oh so flavorful! After tasting our zesty green salsa, you’ll never buy store-bought salsa again!
With just seven ingredients and a few minutes to make, you’ll make a salsa verde that will amaze your friends and family!
Mexican salsa verde is the perfect dipping sauce for homemade tortilla chips, but it can be used with many of your favorite Mexican dishes. This delightfully delicious green sauce can be used on burritos, tacos, frittatas, huevos rancheros, and so much more!
If you love Mexican sauces, try our adobo sauce and enchilada sauce recipes.
Ingredients to Make Mexican Salsa Verde
Let’s start by gathering the ingredients needed to make our Mexican Salsa Verde recipe. In culinary terms, this is called the Mise en Place, which translates into “Everything in its Place.”
Setting up your ingredients not only helps speed up the cooking process but also helps ensure you have all of the ingredients on hand to make the recipe.
We used jalapeño peppers for our recipe, because we wanted a milder flavor. But if you want more heat, use serrano peppers.
What are Tomatillos?
Tomatillos look like small green tomatoes with papery husks. In fact the name tomatillo means “little tomato” in Spanish, but while they look similar, they are not the same. They come from two different types of plant.
Tomatillos like tomatoes are a fruit and a member of the nightshade family. They have a tart, bright, mildly acidic bitter flavor, and are meatier than tomatoes. The riper the tomatillo, the less acidic and bitter it will taste. But because of the acidity and bitterness, they need to be roasted before making the green sauce we all love.
How to Make Mexican Salsa Verde
- Set your oven rack to the top position and set the oven to broil
- Line a baking sheet with aluminum foil and lightly grease the baking sheet with olive oil or pan spray. Set aside until needed.
- Rinse the jalapeno peppers, slice them in half, and destem and deseed them.
- Remove the papery husk from the tomatillos and rinse them thoroughly. Slice them in half.
- Place the sliced jalapenos, tomatillo halves, and garlic cloves on the baking sheet.
- Place the baking sheet on the highest rack of the preheated oven and broil for 6-7 minutes until the tomatillos darken and get some charring.
- Add the roasted tomatillos, jalapeño peppers, fresh cilantro, and garlic to a food processor bowl (or blender).
- Pulse the food processor 5-7 times to combine the roasted ingredients.
- Add the onions, table salt, and lime juice to the food processor.
- Process for 15 seconds at high speed.
*If you prefer a smoother salsa, continue to process in intervals until you reach your desired consistency. To thin out the sauce, add one tablespoon of olive oil while the processor is running. This will create a silkier smooth sauce.
If you love Mexican cuisine, our authentic salsa verde recipe made with fresh ingredients is guaranteed to become one of your favorite salsa! It’s definitely one of mine.
Perfect for game days, barbecues, and family get-togethers our Mexican salsa verde is guaranteed to bring smiles to the table.
Just make sure to make double batch and have lots of tortilla chips in the house, because everyone is going to love the fresh flavors of our homemade green sauce.
Store the salsa refrigerated in a glass jar or airtight container for up to a week. It can be stored in a freezer safe container for up to three months.
Recipe FAQ’s
It does have a little kick to it, but because you’re making it at home, you can control the amount of heat in the sauce. for a less spicy sauce, cut back on the jalapenos. For a spicer sauce add more jalapenos, or use serrano peppers instead.
Yes, it is. Salsa Verde translates to green sauce. But don’t confuse Mexican salsa verde for the Italian version, they are two completely difference sauces.
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Mexican Salsa Verde
Ingredients
- 10 tomatillos
- 2 jalapenos destemmed and deseeded
- ½ cup sweet onion chopped
- 1 tablespoon cilantro
- 2 garlic cloves
- 1 tablespoon fresh lime juice
- ½ teaspoon table salt
Instructions
- Set your oven rack to the top position and set the oven to broil.
- Line a baking sheet with aluminum foil and lightly grease the baking sheet with olive oil or pan spray.
- Rinse the jalapenos, then slice the jalapenos in half. Destem and deseed the jalapenos.
- Remove the husk from the tomatillos and rinse them thoroughly. Slice them in half.
- Place the sliced jalapenos, tomatillo halves, and garlic cloves on the baking sheet.
- Place the baking sheet on the highest rack of the preheated oven and broil for 6-7 minutes until the tomatillos darken and get some charring. Remove the baking sheet from the oven.
- Add the roasted tomatillos, jalapenos, fresh cilantro, and garlic to the bowl of a food processor (or blender).
- Pulse the food processor 5-7 times to combine the ingredients.
- Add the onions, table salt, and lime juice to the food processor and process for 15 seconds at high speed.*If you prefer a smoother salsa, continue to process in intervals until you reach your desired consistency. To thin out the sauce, add one tablespoon of olive oil while the processor is running. This will create a silkier smooth sauce.
- Store the salsa verde refrigerated in an airtight container. It will thicken as it cools.
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