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Authentic Salsa Verde Recipe

January 8, 2016 By Patrick 39 Comments

Nothing will transform your kitchen more than having go-to recipes for the two pillars of Mexican cuisine: red sauce and green sauce.

Today it’s the Green Sauce on center stage.  Otherwise known as Tomatillo-Serrano sauce, or Salsa Verde, or Mexico’s #2 salsa. 

A homemade green salsa can transform eggs, carnitas, and enchiladas into something otherworldly. Getting good at whipping up this authentic Salsa Verde opens up infinite possibilities! mexicanplease.com

A homemade green sauce can transform eggs, slow cooker carnitas, and enchiladas into something otherworldly– so getting good at whipping up this beauty opens up loads of instant possibilities.

Salsa Verde Recipe

Most supermarkets these days have a basket of tomatillos tucked away in the produce section.

green tomatillos beauty shot

If you’re new to tomatillos, pull open the husk at the grocery store and buy the ones that are taut and greenish on the inside. If they are pale or mushy they are past their prime.  (What is a Tomatillo?)

better husk opening reveal green tomatillo

Note:  If you’re in an area where fresh tomatillos are hard to come by, you can always use canned tomatillos.  Yes, it’ll be a slight step down in quality, but the results are still far superior than using storebought salsa.  And don’t worry about roasting tomatillos out of the can, it doesn’t have the same effect as roasting fresh tomatillos.

OK, got 4 tomatillos handy?  Pull the husks off, give them a good rinse, and cut out the stems.

And now we’ll add:

1 serrano pepper, de-stemmed and cut in half
½ white onion (yellow is OK)
1 clove garlic, peeled
10 sprigs cilantro

A homemade green salsa can transform eggs, carnitas, and enchiladas into something otherworldly. Getting good at whipping up this authentic Salsa Verde opens up infinite possibilities! mexicanplease.com

Roasting the tomatillos will lower the acidity and concentrate the flavors, so we’ll put them in the oven at 400F.  (Out latest post shows other roasting methods you can use to make this Salsa.)

tomatillos before roasting for salsa verde

In about 10-15 minutes they’ll start to turn army green, that means they’re done:

tomatillos after roasting in oven

Into the blender they go along with ½ onion, garlic, cilantro (using the stems in Mexico is the norm), and only 1/2 of the serrano pepper.  You could also use a molcajete to make the salsa.

salsa verde blender with one half serrano

Why only half of the serrano?  Because only you know your preferred heat level.  So I always recommend adding heat incrementally the first few times you make this sauce.  (How hot are serrano peppers?)

Pulse blend and taste for heat level.  Not enough?  Keep adding serrano until it tastes right to you.

(Note:  if you are sensitive to spicy foods then you can start by adding 1/4 of the serrano and taste-testing.)

A homemade green salsa can transform eggs, carnitas, and enchiladas into something otherworldly. Getting good at whipping up this authentic Salsa Verde opens up infinite possibilities! mexicanplease.com

And that’s it!  You just made the second most popular sauce in the history of Mexican cooking in less than 20 minutes.

Having this sauce on standby in your kitchen is a gamechanger.

A homemade green salsa can transform eggs, carnitas, and enchiladas into something otherworldly. Getting good at whipping up this authentic Salsa Verde opens up infinite possibilities! mexicanplease.com

Sure, it does well next to a bowl of chips.  But it really shines when used generously in breakfast burritos, or gooped on top of burritos, or smothering pork carnitas.

One last note:  you’ll typically find serranos next to jalapenos in the produce section, but if your local markets don’t carry them you can substitute jalapenos for the serranos and you’ll get a similar result.

Buen Provecho.

salsa verde in jar green sauce

Tomatillo-Serrano Sauce (Salsa Verde) Step-by-Step

Getting good at whipping up this Green Sauce opens up loads of possibilities in the kitchen. Use it generously on eggs, enchiladas, carnitas and burritos.
4.64 from 19 votes
Print Pin Rate
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Servings: 4 (2 cups)
Calories: 19kcal
Author: Patrick Calhoun | Mexican Please

Ingredients

  • 4-5 medium-sized tomatillos
  • 1 serrano pepper
  • 1/2 white onion (yellow is OK)
  • 1 garlic clove
  • 10-12 sprigs cilantro
  • salt to taste

Instructions

  • Pull the husks off the tomatillos and give them a good rinse.  Cut the stems out of the tomatillos.
  • Roast the tomatillos in a 400F oven for 10-20 minutes or until they start to turn army green in color.  
  • Add the tomatillos to a blender along with 1/2 onion, 1 peeled garlic clove, 10-12 sprigs cilantro (using the upper stems is fine), and 1/4 of the serrano pepper.  (Be sure to give the cilantro and serrano a good rinse.)
  • Pulse blend and taste for heat level.  If you want more spice add another quarter of serrano.  Keep adding serrano until it tastes "right" to you. 
  • Salt to taste (I typically do not add much salt).  
  • Serve immediately and store leftovers in an airtight container in the fridge.

Notes

I highly recommend adding the serrano pepper incrementally the first few times you make this sauce.  
After you are happy with the heat level you can salt to taste, but when using fresh tomatillos I rarely add salt.
It's OK to substitute jalapenos if your local markets don't carry serranos.
 
I typically twist off and discard the bottom, thicker stems of the cilantro, but I use the upper stems that hold the leaves. 
Like this recipe?Click the stars above to rate it or leave a comment down below! @mexplease

Add an avocado to this recipe and you’ve got a delicious Avocado Salsa Verde.

Avocado Salsa Verde has one of the best flavor-to-effort ratios in all of Mexican cuisine. You'll get incredible flavor from very little effort by using just a few key ingredients. So good! mexicanplease.com

You can also use a chipotle in adobo to get a delicious Tomatillo Chipotle Salsa.

A rich Tomatillo Chipotle Salsa that's bursting with flavor. No one will believe you when you show them the tiny ingredient list. So good! mexicanplease.com

And here is a link to making a molcajete version of this awesome green salsa.

The flavor you can generate by smooshing ingredients in a molcajete is unreal. You'll end up with a vibrant batch of Salsa Verde that could potentially cause you to break up with the other salsas in your life. mexicanplease.com

 

Filed Under: Mexican Cooking 101, Most Popular, Most Recent, Salsas, Vegetarian

Previous Post: « Mexican Lentil Soup (Vegetarian Version)
Next Post: Mexican Roadside Chicken »

Reader Interactions

Comments

  1. Tom Sventy

    November 15, 2016 at 7:04 am


    i’ve been going to Cozumel since the 60’s, and salsa verde is my all time FAVORITE condiment, with MANY uses in all types of cooking. my recipe is basically the same, only i roast all the veggies(leaving garlic in it’s paper covering) with the tomatillos, and roast them longer, till you get a little char (adds another level of flavor). i also add a little sea salt and water to thin it out a bit). a squeeze of lime (if i have it) brightens it up too

    Reply
    • Patrick

      November 18, 2016 at 3:55 pm

      Hola Tom! thanks for your notes on the Salsa Verde. Roasting the tomatillos longer is a great option, if you have the patience 🙂

      Wow Cozumel has probably changed quite a bit since the sixties, especially with all the cruise ships these days. Do you dive by chance? Would be curious to know which Coz reefs have held up the most since then…

      Cheers 🙂

      Reply
  2. Angel Cabrera

    January 4, 2017 at 10:50 am

    Remember always you must wash the tomatillos very well, you can use soap if it’s necessary, because they have a strong bitter flavor in their skin, and that could do a mess with the sauce.
    I’m mexican and i love this sauce 🙂

    Reply
    • Patrick

      January 4, 2017 at 11:12 pm

      Thanks Angel! Yup good point as the insides of the husks are always a bit sticky. Cheers 🙂

      Reply
  3. Belgian Foodie

    January 23, 2017 at 10:18 pm


    You sure make this tomatillo salsa verde look so easy! I’ll have to make it soon!

    Reply
    • Patrick

      January 24, 2017 at 1:27 pm

      Yeah, it is surprisingly easy, tomatillos do all the work 🙂

      Reply
  4. Luvvly

    February 17, 2017 at 5:40 pm

    What degree do I roast the tomatoes and is it half side down or up? Can’t wait to try!

    Reply
    • Patrick

      February 17, 2017 at 7:12 pm

      Hola! For roasting the tomatillos I usually use 400F. And for both tomatoes (plum) and tomatillos I roast them whole. Let me know if you still have any questions. Good luck!

      Reply
  5. Pamela Watson

    October 11, 2017 at 12:15 am


    How long will this last

    Reply
    • Patrick

      October 11, 2017 at 3:17 pm

      Hi Pamela! This salsa should keep for at least a few days in the fridge, but you might notice that it loses some of its zing after a day or two. You can re-season it or try adding a splash of vinegar to make it last longer, but to be honest I’m in the habit of making small, fresh batches as opposed to larger batches. Hope that helps a bit!

      Reply
    • jon

      April 4, 2018 at 4:40 pm

      pour some into ice cube trays, freeze and toss em in a ziploc. when you need some just grab a cube… will last for months.

      Reply
      • Patrick

        April 4, 2018 at 8:43 pm

        Thanks Jon!

        Reply
  6. Jan

    December 20, 2017 at 11:21 am

    Can you use canning method for this salsa

    Reply
    • Patrick

      December 22, 2017 at 5:14 pm

      Hi Jan, thanks for stopping by! To be honest, I don’t do any long term preserving so I can’t comment on how well this Salsa Verde will preserve. I’ve been getting that question a lot so I might look into it, but until then I’ve been pointing people to the Ball website as it seems to have loads of good info on canning:

      https://www.freshpreserving.com/canning-guide-pdfs.html

      Hope that helps a bit. Cheers.

      Reply
  7. Theresa

    January 16, 2018 at 9:17 pm

    This was super easy and full of flavor! Thanks for sharing a great recipe!

    Reply
    • Patrick

      January 17, 2018 at 1:27 pm

      Awesome Theresa, thanks much for your note! I’m always amazed how much flavor you can get from so few ingredients in this salsa.

      Reply
  8. Mary

    February 11, 2018 at 6:20 pm

    Made this today and it was so delicious and addictive. It was a simple recipe, no fuss and taste amazing! Thank you!

    Reply
    • Patrick

      February 12, 2018 at 6:42 pm

      Awesome Mary, thanks much for the feedback! I’m regularly amazed at how much flavor you get in this recipe from so few ingredients. Cheers.

      Reply
  9. Vinia

    February 27, 2018 at 12:31 pm


    Delicious y just add some lime and oregano and canned!!

    Reply
    • Patrick

      February 27, 2018 at 6:12 pm

      Thanks Vinia, sounds like some great additions!

      Reply
  10. Alex

    May 3, 2018 at 1:30 pm

    How come you don’t roast the garlic and onion as well? Thanks!

    Reply
    • Patrick

      May 4, 2018 at 7:54 pm

      Hi Alex! You can roast the garlic and onion if you want to, but I find that this mellows their flavor a little bit — I think I prefer the sharpness from the raw garlic and onion in most salsas. Cheers.

      Reply
  11. Sue

    June 11, 2018 at 12:25 pm


    Hi, I would like to make this recipe (TOMATILLO-SERRANO SAUCE) with a dish I am making tonight. If it is okay with you I want to post it on my blog and Instagram. Of course I will give you credit for the (tomatillo sauce portion) of the recipe. Please let me know if it is ok to use this recipe. I am making a dish and want to include Tomatillo sauce.

    Reply
    • Patrick

      June 11, 2018 at 1:43 pm

      Hi Sue, yes go for it and thanks for asking. Feel free to get in touch if you have any questions about it. Cheers.

      Reply
  12. Diane

    August 16, 2018 at 7:41 pm

    Can this green sauce be used in or as the green sauce for tamales? I love tamales and am about to try my hand at making them, so I was just wondering if this sauce can be used or should I find another recipe? Thanks so much!!!

    Reply
    • Patrick

      August 16, 2018 at 8:27 pm

      You mean to flavor the filling right? Sure you can use it for that — the Salsa Verde is super versatile and I use it for all sorts of dishes. Cheers.

      Reply
  13. Craig | Life in 12 Keys

    September 8, 2018 at 5:37 am

    This looks so good! I love Serranos too. I think they have the best flavor and are typically a little hotter than jalapeños. Great article, thank you!

    Reply
    • Patrick

      September 10, 2018 at 6:51 pm

      Thanks Craig!

      Reply
  14. Ivy Lang

    October 19, 2018 at 2:57 pm

    Can I leave the pepper out as I am allergic to hot peppers.

    Reply
    • Patrick

      October 19, 2018 at 5:57 pm

      Hi Ivy! Yeah you can leave out the chili peppers but of course it might not taste the same without the zing from the chilis, so it might be worthwhile seeking out a substitute for the chilis. Dependent on your allergies, you might find some alternatives in this interesting discussion:

      https://cooking.stackexchange.com/questions/33534/chili-and-bell-pepper-substitute-due-to-allergies

      Let me know if I can help any further. Cheers.

      Reply
  15. Amber H

    November 4, 2018 at 1:17 pm


    This turned out great! I roasted the tomatillos for about 25 minutes and used 1/2 of the pepper. I might add a little line as well but it’s good without it too!

    Reply
    • Patrick

      November 5, 2018 at 6:45 pm

      Awesome thanks for your note Amber! Yeah, lime and a splash of vinegar are good additions to consider but more often than not I’m happy with just the basic ingredients. Cheers.

      Reply
  16. Frances

    January 18, 2019 at 10:29 am

    Made 1/2 recipe as directed. Tomatillo, garlic, cilantro, onion, jalapeno peppers, all roasted. Started blending with 1/2 jalapeño with seeds and pulp..added 1/4 avocado. Held overnight. Added another whole
    jalapeno with seeds and pulp to up the heat… heat declines when eaten with companion foods. Very nice overall.. Tomatillos & cilantro must be an acquired taste. I prefer fire-roasted tomatoes instead of Tomatillos. More tang. Might I suggest it be made with any unripe tomato, such as we find in any grocery store year round. Thank you for sharing your recipe.

    Reply
  17. Jamie Scarlett

    March 22, 2019 at 6:46 am


    Looks super yummy, I have been looking for a new salsa verde recipe and this one ticks my boxes. Thank you for sharing and have a great day 🙂

    Reply
    • Patrick

      March 22, 2019 at 6:38 pm

      Thanks Jamie!

      Reply
  18. Doris

    May 26, 2019 at 6:08 pm

    I have been looking for a recipe for Salsa Verde to make at home and yours fills the bill! I actually bought a jarred variety of this recently (yet to open it) but when I make my own, I will compare the two. Have no fear…. I already know yours will be so much better. Thanks so much for a keeper! By the way, the enchilada suiza receipe? I do remember you saying you would post one … maybe I skipped over it. Love your site!

    Reply
    • Patrick

      May 27, 2019 at 6:36 pm

      Thanks Doris! The Suizas recipe is here:

      Enchiladas Suizas

      Cheers.

      Reply
  19. Betsy Montzingo

    September 11, 2019 at 7:25 am

    I grew a Tomatillo plant in my garden this year and I have cleaned & frozen about 8 dozen! Can I freeze salsa verde for later use? Should I can it?

    Reply
    • Patrick

      September 13, 2019 at 4:00 pm

      Oh nice Betsy, what a great position to be in 🙂

      I think I would be more likely to freeze just the tomatillos. Yes, you could freeze the Salsa Verde, but I think it tastes so much better when it is freshly blended and you can get a similar effect even if starting with some previously frozen tomatillos.

      And btw I get loads of canning questions but have to admit that I don’t do any long term preserving. Fresh Salsa is so easy to make that I default to making small batches more often as opposed to big batches less often.

      Okay I hope that helps a bit. If interested here are some more ideas for tomatillo recipes:

      What Can I Make With Tomatillos

      Cheers.

      Reply

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Hey, I'm Patrick! I spent 2 years living in Cozumel and got obsessed with Mexican food. I built this site to share all the recipes and techniques I've learned along the way. Read More…

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