Salsa Verde
Salsa verde is tangy, fresh, and slightly citrusy thanks to the natural acidity of tomatillos. Whether it’s mashed in a molcajete or blended until silky, the flavors come alive with onion, garlic, and peppers.
Classic Salsas
Salsa roja and salsa verde are the backbone of Mexican cooking. Each brings its own unique character—deep, smoky reds or bright, zesty greens—and both are just the beginning. From those two, countless variations are born.
Step into any taquería and you’ll spot salsas in every color and consistency, each adding its own bold kick. Around here, we treat them like a finishing touch you don’t skip—just as essential as salt, maybe even more.
What Is Salsa Verde?
Salsa verde literally means green sauce. It gets its signature hue and brightness from tomatillos—those green, husk-covered fruits that are slightly tart and citrusy.
Popular across Mexico and in homes like mine, salsa verde is often served with tacos, chilaquiles, taquitos, tamales, baked queso, and more. It’s one of those sauces that steals the show.
The Right Peppers
The heat level is totally up to you. Jalapeños give it that familiar kick, while poblanos add a deeper, earthier flavor without much heat.
Want it spicier? Add more jalapeños or even try serranos. Prefer it mild? Remove the seeds, or use fewer chiles altogether. You can adjust the flavor while still preserving that bright green color.
Balance in Every Bite
At home, my husband Nelson always insists that salsa verde pairs best with dishes like barbacoa, birria, carnitas, or chile colorado.
Why? Because those rich, slow-cooked meats shine with the brightness of tomatillos—it balances everything and brings it into harmony. And honestly, he’s right.
Store-bought salsa verde can’t compete. Homemade tastes fresher, brighter, and more alive. You control the texture, the spice, and the seasoning. Once you try it, you’ll see why I say it’s 1,000% better.
Ingredients
- Tomatillos – Tangy, citrusy, and the base of that classic green color.
- Jalapeños – Mild in heat.
- Poblano Pepper – Adds body and a mellow, earthy depth.
- White Onion – Sharp and clean, it ties everything together.
- Garlic – Deepens the flavor with its savory bite.
- Oil – Just a touch helps everything roast and char.
- Cilantro – Fresh and herbal, it brightens the final salsa.
- Salt – Essential to wake up all the flavors.
How to Makes Salsa Verde
Preheat the oven to high broil.
Line a sheet pan with parchment paper and arrange the tomatillos, peppers (skin side up), onion, and 2 unpeeled garlic cloves in a single layer.
Drizzle lightly with oil and broil on the third rack from the top for 10–15 minutes, until charred, cooked and blistered.
Remove from the oven and let cool slightly. Peel the skins from the poblanos and garlic.
Transfer all the roasted ingredients to a blender along with the remaining peeled raw garlic clove, cilantro, water, and 1 tsp of kosher salt, or to taste.
Blend until chunky or smooth, depending on your preference. Pour into a bowl and adjust salt to taste—I usually add another 1/2 tsp of salt.
Recipe Video Tutorial
Watch my easy video tutorial for step-by-step visuals on making this Salsa Verde.
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Cooking Methods
There’s more than one way to prepare the ingredients for salsa verde, and each method brings out different flavors and textures:
- Roasting on a Comal – This traditional method enhances the natural sugars and adds a deep, smoky flavor.
- Boiling – A practical method that softens ingredients evenly for easy blending and a fresher, cleaner flavor.
- Oven Roasting – This recipe uses oven roasting for convenience while still building rich flavor. It’s a great option for home cooks looking for that roasted taste without the need for a comal or open flame.
Molcajete or Blender?
The molcajete gives you a rustic, chunkier salsa with beautiful texture. Traditionally, you avoid adding water and finish with chopped cilantro at the end.
A blender makes a smoother, saucier version—great for drizzling over tacos, layering in enchiladas, or using in stews.
Tips:
- For a thinner salsa, add a little water.
- For a thicker salsa, use less or none.
- Add diced white onion at the end for extra crunch and flavor.
Store
Refrigerator: Store in an airtight container for up to 1 week.
Freezer: Store salsa verde in a freezer-safe container, clearly labeled, for up to 3 months. Thaw in the refrigerator before using. If it separates after thawing, just blend it again until smooth.
More Salsas
FAQs : Your Questions Answered
Q: Can I use it as a cooking sauce?
A: Absolutely! It’s perfect for simmering meats or making dishes like enchiladas verdes and chile verde.
Q: Can I make salsa verde ahead of time?
A: Yes! Just store it in an airtight container in the refrigerator, and it will stay fresh and delicious.
Q: Can I add lime juice?
A: Some recipes add lime juice for extra brightness, but the natural acidity of tomatillos usually provides enough tang.
Salsa Verde
Ingredients
- 1 lb whole tomatillos
- 2 jalapeño peppers, stemmed, halved
- 1 poblano pepper, halved, deseeded, stemmed
- 1/2 white onion, roughly cut
- 3 garlic cloves , peeled
- Avocado oil
- 1/4 bunch of cilantro
- 3/4 cup water
- To taste salt (1 1/2 kosher)
Instructions
- Preheat the oven to high broil.
- Line a sheet pan with parchment paper and arrange the tomatillos, peppers (skin side up), onion, and 2 unpeeled garlic cloves in a single layer.
- Drizzle lightly with oil and broil on the third rack from the top for 10–15 minutes, until charred, cooked and blistered.
- Remove from the oven and let cool slightly. Peel the skins from the poblanos and garlic.
- Transfer all the roasted ingredients to a blender along with the remaining peeled raw garlic clove, cilantro, water, and 1 tsp kosher salt, or to taste. Blend until chunky or smooth, depending on your preference.
- Pour into a bowl and adjust salt to taste—I usually add another 1/2 tsp of salt. Enjoy!
Nutrition
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