Ask Chef Dennis

  • Recipe Index
  • About
menu icon
go to homepage
  • Recipe Index
  • About
subscribe
search icon
Homepage link
  • Recipe Index
  • About
×
Home » Recipes » Party Recipes

Mexican Salsa Verde Recipe

Published: Mar 4, 2025 · Modified: Jun 25, 2025 by Chef Ryan Littley

12
SHARES
Facebook12PinterestFlipboard
Jump to Recipe Listen to the Post
Pinterest Hidden ImagePinterest Hidden Image

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.

The finished Mexican salsa verde recipe in a white bowl with tortilla chips on a white platter.
Table of Contents:
  • Audio Player
  • Ingredients
  • What are Tomatillos?
  • How to Make Mexican Salsa Verde
  • Recipe FAQs
  • More Recipes You’ll Love!
  • Recipe: Mexican Salsa Verde Recipe

Audio Player



 

Made with simple ingredients (no preservatives) our salsa 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!

The salsa in a red bowl with tortilla chips on a white platter.

This recipe 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

Ingredients to make the recipe.

Let’s start by gathering the ingredients needed to make this 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.
Collage showing how to begin the recipe.
  • 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.
Collage showing how to finish the reicpe.
  • 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.
Mexican salsa verde in a glass jar with a spoon coming out.

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.

The salsa in a small bowl with tortilla chips on a white platter.

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 FAQs

Is salsa verde spicy?

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.

Is green salsa the same as salsa verde?

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.

More Recipes You’ll Love!

  • chimichurri sauce in a glass bowl
    Chimichurri Sauce Recipe
  • pesto in a glass bowl.
    Authentic Italian Pesto Genovese
  • Gremolata in a white bowl
    Gremolata Recipe
  • Sofrito in a large glass bowl with sprig of cilantro on top.
    Sofrito Recipe (Puerto Rican)

Mexican Salsa Verde in a glass jar with a spoon coming out.

Mexican Salsa Verde Recipe

Chef Ryan Littley
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!
5 from 1 vote
Print Recipe Pin Recipe Listen to the Post
Prep Time 5 minutes mins
Cook Time 10 minutes mins
Total Time 15 minutes mins
Course condiment, Sauce
Cuisine Mexican, mexican-american, Tex-Mex
Servings 8
Calories 19 kcal

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.

Nutrition

Calories: 19kcalCarbohydrates: 4gProtein: 1gFat: 0.5gSaturated Fat: 0.1gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 0.1gSodium: 147mgPotassium: 140mgFiber: 1gSugar: 2gVitamin A: 91IUVitamin C: 10mgCalcium: 7mgIron: 0.3mg
Tried this recipe? Pin it for Later!Mention @askchefdennis or tag #askchefdennis!

Comments

    5 from 1 vote

    Leave a Comment Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




  1. Henry T says

    June 23, 2025 at 4:39 pm

    5 stars
    Great recipe! So easy to make it’s a great snack to have around to with some tortilla chips. Thanks!

    Reply
    • Chef Dennis Littley says

      June 23, 2025 at 4:58 pm

      That’s what I like to hear! It’s one of my favorite salsas

      Reply


My name is Chef Dennis Littley, creator and owner of Ask Chef Dennis Productions. As a classically trained chef with 40+ years of experience in the kitchen, I share my time-tested recipes, knowledge, and chef tips to help you create easy-to-make restaurant-quality meals in your home kitchen.

More about me →

Fan Favorites

  • overhead view of barbecued half racks of baby back ribs on a white platter
    Oven Baked Baby Back Ribs
  • sliced meatloaf with the rest of meatloaf on a white platter
    Classic Meatloaf Recipe with Zesty Glaze
  • shredded cabbage mixed with coleslaw dressing in a glass bowl.
    Easy Homemade Coleslaw Recipe
  • Banana bread sliced on a cutting board.
    Banana Bread Recipe
  • chicken parm with pasta on a white plate
    Chicken Parmesan Recipe
  • seasoned crispy chicken legs on a foil wrapped tray
    Baked Chicken Legs

Featured In

Collage showing where Ask Chef Dennis has been featured.

Footer

↑ back to top

INFO

  • Privacy Policy
  • Disclosure Policy
  • Cookie Policy
  • Accessibility Policy

SUBSCRIBE

Sign Up Today and start getting my easy-to-make restaurant-quality recipes!

CONTACT

  • About
  • Contact

© 2009-2025 · Ask Chef Dennis · 30 N. Gould Street, STE 7204, Sheridan, Wyoming, 82801

Proud Member of:
Mediavine Publisher Network

Let's Get Social

Pinterest Facebook Flipboard Instagram YouTube LinkedIn

Rate This Recipe

Your vote:




A rating is required
A name is required
An email is required

Recipe Ratings without Comment

Something went wrong. Please try again.