Salsa Verde Recipe

This vibrant, tangy Salsa Verde Recipe is an easy-to-make, no-bake green sauce that adds authentic Mexican flavor to chips, tacos, grilled meats, and more.

Whether you’re planning a summer fiesta or a cozy family dinner, this homemade tomatillo sauce stands out for its bright color and fresh herbs. I first tasted it at a New Mexico cookout, spooned over char-grilled corn and quesadillas. The zing from the tomatillos, the gentle kick from jalapeños, and the pop of lime felt like a party on my tongue. Plus, it’s naturally vegan, gluten-free, and low in calories, making it a healthy condiment that everyone can enjoy.

Why You’ll Love This Salsa Verde Recipe

No oven needed—just fresh ingredients and a blender
Ready in under 20 minutes, perfect for last-minute gatherings
Authentic Mexican green sauce bursting with tangy flavor
Flexible heat level—adjust jalapeños for mild to spicy
Vegan and gluten-free, ideal for diverse diets
Rich in vitamin C and low in additives—homemade goodness
Keeps in the fridge for up to a week, great for meal prep

Ingredients

1 pound tomatillos, husked and rinsed (look for firm, bright green ones; La Costeña or your local farmers’ market)
½ cup chopped white onion (Vidalia onions are sweet and mild)
1–2 jalapeños, stemmed and seeded (use serrano peppers for extra heat)

½ cup fresh cilantro leaves (packed; stems add flavor but chop finely)
2 cloves garlic, peeled (fresh garlic gives the best zing)
Juice of 1 lime (about 2 tablespoons; fresh for maximum brightness)

¼ teaspoon ground cumin (optional, for a warm undertone)
Salt to taste (start with 1 teaspoon kosher salt; adjust after blending)
¼ teaspoon sugar or honey (optional, to balance acidity)
1 tablespoon olive oil (optional, for a silky texture)

Directions

Prep the tomatillos. Husk and rinse each tomatillo under warm water, rubbing gently to remove sticky bits. Pat dry with paper towels—firm tomatillos make a thicker sauce.
Char the veggies. Heat a dry skillet over medium-high. Add tomatillos and jalapeños; let them blister and blacken in spots (about 5 minutes), turning occasionally. This builds smoky depth.

Blend it up. Move charred tomatillos and peppers to your blender or food processor. Add onion, garlic, cilantro, lime juice, cumin, sugar (if using), and salt.
Adjust texture. Pulse a few times for chunkiness, then blend longer for silky smoothness. Too thick? Stir in a tablespoon of cold water at a time.
Taste and tweak. Need more tang? Squeeze in extra lime. Want more heat? Toss in a slice of jalapeño or a pinch of red pepper flakes.
Chill to meld. Spoon the salsa into a glass bowl and chill for 20–30 minutes. Flavors bloom when they rest.
Serve and enjoy. Transfer to a serving dish, drizzle with olive oil, garnish with a cilantro sprig, and dig in—perfect with tortilla chips, tacos, grilled fish, or scrambled eggs.

Servings & Timing

Yield: About 2 cups (serves 6–8 as a condiment)
Prep Time: 10 minutes
Active Cook Time: 5 minutes
Chill Time: 20–30 minutes
Total Time: 35–45 minutes

Variations

Spicy Serrano: Swap jalapeños for serrano peppers for a fiery kick.

Creamy Avocado: Blend in half an avocado for a rich, silky twist.
Mango Verde: Add ½ cup diced ripe mango for a sweet-tangy combo.
Smoky Chipotle: Stir in one chopped chipotle in adobo for depth.

Herb-Free: Omit cilantro and add fresh mint or parsley.
Keto-Friendly: Skip the sugar and use extra olive oil for richness.

Storage & Reheating

Fridge: Airtight glass container, up to 7 days.
Freezer: Freeze in ice-cube trays for 2–3 months; pop out cubes as needed.
No Reheat Needed: Serve cold or at room temperature to preserve freshness.

Make-Ahead Tip: Salsa verde tastes even better after resting overnight.

Notes

Husking hack: Soak tomatillos in warm water for 2 minutes if the husks stick.
Smoother sauce: Peel tomatillos before charring to reduce graininess.
Flavor boost: A pinch of smoked paprika adds warmth without extra heat.

Balance acidity: If too tart, stir in a tiny pinch of sugar or honey.
Tool tip: An immersion blender cuts cleanup time—perfect for small batches.

FAQs about Salsa Verde Recipe

Can I use canned tomatillos? Yes—drain and rinse them well; fresh still gives the brightest taste.

How spicy is this salsa verde? Medium heat by default—seed your peppers for a milder salsa or leave seeds for a stronger kick.
Is this recipe gluten-free? Absolutely—there’s no wheat or gluten in these ingredients.
Can I make it ahead? Definitely—refrigerate for up to 24 hours; flavors deepen over time.

What if I lack a blender? A food processor works great, and you can even finely chop for a rustic texture.
How long will it last? Up to one week in the fridge or three months in the freezer when stored properly.
Can I omit cilantro? Sure—swap in parsley or mint, though the taste will be a bit different.

Conclusion

This salsa verde recipe is a refreshing, tangy green sauce that elevates any dish with authentic Mexican flair. Quick, gluten-free, and endlessly adaptable, it’s your go-to homemade condiment for chips, tacos, grilled meats, eggs, and more. Give it a whirl, leave a comment about your favorite variation, and be sure to check out my other easy sauce recipes for even more flavor adventures!

Salsa Verde Recipe

This vibrant, tangy Salsa Verde Recipe is an easy-to-make, no-bake green sauce that adds authentic Mexican flavor to chips, tacos, grilled meats, and more. Whether you’re planning a summer fiesta or a cozy family dinner, this homemade tomatillo sauce stands out for its bright color and fresh herbs.

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Prep Time 10

Cook Time 5

Total Time 35

Course Condiment

Cuisine Mexican

Servings serves

Ingredients

1 pound tomatillos husked and rinsed
½ cup white onion chopped
1–2 jalapeños stemmed and seeded
½ cup fresh cilantro leaves packed; stems add flavor
2 garlic cloves peeled
1 lime juiced
¼ teaspoon ground cumin optional
1 teaspoon salt to taste
¼ teaspoon sugar optional
1 tablespoon olive oil optional

Instructions

Husk and rinse each tomatillo under warm water, pat dry with paper towels.
Char tomatillos and jalapeños in a skillet until blistered and blackened in spots.

Combine charred tomatillos and peppers with onion, garlic, cilantro, lime juice, cumin, sugar, and salt in a blender.
Pulse for chunkiness or blend for smoothness. Add water if too thick.
Adjust flavors by adding more lime juice or heat if desired.

Chill the salsa in a glass bowl for 20-30 minutes for flavors to develop.
Drizzle with olive oil, garnish with cilantro, and enjoy with your favorite dishes.