SaveThis salsa verde recipe blends broiled tomatillos, jalapeño, onion and garlic with fresh cilantro, lime juice and salt into a bright, tangy green sauce. A few minutes under the broiler softens the tomatillos and adds light charred flavor, then everything goes into the blender. It takes about 20 minutes and makes about 2 cups. Serve it with chips, spoon it over tacos and eggs, or use it for green enchiladas and chilaquiles. Below you’ll find how to choose and prep tomatillos, roasted vs. boiled vs. raw methods, heat control, and storage.
What Is Salsa Verde?
Salsa verde means “green sauce” in Spanish. In Mexican cooking, it usually refers to a tomatillo-based salsa with green chiles, onion, garlic and cilantro. Tomatillos look like small green tomatoes wrapped in a papery husk, and they taste tart and lemony, which gives the salsa its tang.
Tomatillo salsa verde vs. chimichurri vs. taco sauce
| Salsa verde | Chimichurri | Taco sauce | |
|---|---|---|---|
| Base | Tomatillos, green chiles | Parsley, olive oil, vinegar | Tomato sauce, vinegar, spices |
| Texture | Blended, pourable | Chopped, oily | Smooth, thin |
| Color | Green | Green | Red |
| Best with | Chips, tacos, eggs | Steak | Tacos, burritos |
Italian salsa verde is a different herb-and-oil sauce; for a similar parsley sauce, see our chimichurri sauce. For a red option, try our homemade taco sauce.
Choosing and Prepping Tomatillos
Pick tomatillos that are firm and bright green, with husks that fill out the fruit. Peel off the husks and rinse well; the skin underneath is naturally sticky. Canned tomatillos, drained, also work if fresh ones are hard to find.
Ingredients You’ll Need
- Tomatillos (1 pound, about 8 medium, husked and rinsed): the tart base.
- Jalapeños (1 to 2, stemmed): heat. Remove the seeds and ribs for a milder salsa.
- White onion (1/2 small, cut into thick slices): sweetness once broiled.
- Garlic (2 cloves, unpeeled): roasting in the skin keeps them from burning.
- Fresh cilantro (1/2 cup, loosely packed): fresh, herbal flavor; tender stems are fine.
- Fresh lime juice (1 tablespoon): extra brightness.
- Salt (1/2 teaspoon, then to taste).
How to Make Salsa Verde
- Broil. Heat the broiler with a rack about 4 inches from the heat. Spread the tomatillos, jalapeños, onion and garlic on a foil-lined baking sheet. Broil for 4 to 5 minutes, until blackened in spots.
- Flip. Turn the vegetables and broil 4 to 5 minutes more, until the tomatillos are soft and slightly collapsed.
- Cool and peel. Let them cool for a few minutes, then squeeze the garlic out of its skin.
- Blend. Add the broiled vegetables and any juices, the cilantro, lime juice and salt to a blender. Pulse to a slightly chunky sauce, or blend until smooth.
- Adjust. Taste and add more salt or lime. Thin with a spoonful of water if needed.
Roasted, Boiled or Raw?
| Method | How | Result |
|---|---|---|
| Broiled (this recipe) | Char under the broiler | Smoky, slightly sweet |
| Boiled | Simmer tomatillos and chiles in water until they turn olive green, about 8 to 10 minutes | Mellow, smooth |
| Raw | Blend uncooked | Sharp, very tangy, bright green |
Making It Milder or Hotter
Most of a chile’s heat is in the seeds and ribs. For a mild salsa, use one seeded jalapeño. For more heat, keep the seeds or switch to 2 serrano peppers. Taste after blending; you can always blend in more chile, but you can’t take it out.
Storing Salsa Verde
Refrigerate the salsa in a covered container within 2 hours of making it, and keep your refrigerator at 40°F or below, as the CDC recommends. It may thicken slightly as it chills; stir before serving.
Frequently Asked Questions
What is salsa verde made of?
Tomatillos, green chiles, onion, garlic, cilantro, lime and salt.
Do you have to cook tomatillos for salsa verde?
No. Raw salsa verde is tangier and sharper; broiling or boiling softens the flavor.
Can I use canned tomatillos?
Yes. Drain them and skip the broiling for the tomatillos; broil only the chiles, onion and garlic.
Is salsa verde spicy?
It’s mild to medium with seeded jalapeños. Add seeds or use serranos for more heat.
What can I use salsa verde for?
Chips, tacos, eggs, grilled chicken, green enchiladas and chilaquiles.
