Making your own Salsa Verde or Green Salsa is quick and easy! It tastes so much better than anything you can get at the store. Once you’ve made your own you will never look back.
Our Salsa Verde Recipe is slow roasted for a zesty salsa packed full of amazing flavors!
Ready to get started? Just click on our “jump to recipe” button below to go straight to the recipe card. For tips, processes, and substitutions keep reading. This post may contain affiliate links. Please see our affiliate disclosure for details. We only recommend products we love and use.
Jump to RecipeYou’ll be dipping chips all day with this sunny salsa or use it to top our Turkey Tacos or Carne Asada. Whip up a refreshing Paloma cocktail and you’ve got the perfect meal!
Ingredients for our Salsa Verde Recipe
- Tomatillos
- Garlic
- White Onion
- Anaheim Chilis
- Jalapenos
- One Bunch of Cilantro Leaves
- Fresh Lime Juice
- Salt and Pepper
- Red Chili Flakes (optional)
Is Tomatillo Salsa the same as Verde?
Yes, it’s true! Salsa Verde is also called Tomatillo Salsa or Green Salsa. Those names help to differentiate this from the Italian version of “Salsa Verde” but the ingredients are different and include olive oil, parsley and capers.
Tomatillos are the main ingredient in Mexican Salsa Verde. They resemble small tomatoes but have a papery husk. Tomatillos are often roasted when added to salsas or a variety of other recipes.
How to make Verde Salsa or Green Salsa
First Step:
- Remove the papery husks from the tomatillos. Tomatillos have a sticky coating under the papery husk. Remove the husk and soak the tomatillos in warm water for about 50 seconds. Afterward, rinse them by hand. This is an important part of making the finished salsa so don’t skip it!
- Pat each tomatillo dry with a paper towel and set aside.
- Preheat the oven to the high broil setting.
- Cut tomatillos in half and place them cut side down on a foil-lined baking sheet.
- Broil tomatillos in the oven on high for 5-7 minutes. When tomatillos are done the outer skin will have a slightly blackened appearance and look charred and toasty.
- Remove from the oven and let the tomatillos rest until completely cooled. Reserve all the juices that have collected during cooking on the foil. This is another important part of making the finished salsa.
Second Step:
- On another sheet pan broil the whole Anaheim chilis along with the garlic cloves (still in their skin) in the oven, turning once until blackened on both sides and the skin appears to lift. This will take about 3-5 minutes per side.
- Let the chilis and garlic cool completely, then remove the skin, seeds, and stems from the chilis, and remove the skin from the garlic. Set both aside.
- Halve the jalapenos, remove seeds and ribs to the spice level desired, (see chart below to choose your spice level), roughly chop, and set aside.
- Clean, dry, and chop off the stems from the cilantro, and set aside.
Third Step:
- In a blender or food processor place roasted cooled tomatillos with skin, accumulated juices, chilis, jalapenos, garlic, onion, cilantro, lime juice, salt, pepper, and red chili flakes.
- Turn blender or processor on low for a few seconds, then turn it up to high and blend well until all ingredients are mixed together.
- This salsa is best when you make it ahead of time because that allows all the flavors to meld and pop which makes an incredible tasting Salsa Verde!
What is the difference between salsa and salsa verde?
Besides color, there are a few key differences between the two. Salsa is traditionally red in color and made with a tomato base. Verde salsa is green and made with tomatillos, peppers, and green chilis.
Is verde spicier than regular salsas?
Traditional red salsas have a sweeter flavor and are generally hotter than green verde salsa. Red salsas are traditionally served chilled. Green salsas are best when served either at room temperature or warm, and generally are less spicy.
How to adjust the spice levels in salsas and sauces:
- Hot and spicy – Do not remove the seeds and veins from the jalapenos and add it all to the sauce.
- Medium hot and spicy – Leave the seeds and veins in just one of the two jalapenos that will be added to a sauce.
- Medium spice – Leave the seeds and veins in just one-half of one jalapeno that will be added to the sauce.
- Mild spice – Remove all seeds and veins from the jalapenos that will be added to the sauce.
How long can you store Salsa Verde?
REFRIGERATING: Salsa Verde can be stored in the refrigerator for one week in a covered container. We suggest bringing the salsa to room temperature after refrigerating.
FREEZING: Salsa Verde will also freeze well for up to 2 months. The smoother version freezes better than a chunkier style version. Freeze in a tightly sealed container. When ready to serve allow the salsa to come to room temperature and stir well before serving.
Pro Tips for Making the Perfect Salsa
- Tomatillos are high in pectin, which can result in your salsa tasting soapy or becoming jellied when refrigerated. For this reason, it’s important to soak the tomatillos for about 50 seconds and then rinse them with warm water, before broiling, this is to remove the sticky coating on the tomatillo.
- Pat the tomatillos dry with a paper towel before roasting.
- Let tomatillos, chilis and garlic cool completely before adding to the blender.
- Don’t overprocess any type of salsa in the blender because you want the salsa to have some texture.
- If time allows make the salsa ahead of time and let the flavors marinate in the refrigerator
What are tomatillos?
The tomatillo is also known as the Mexican Husk Tomato and is part of the nightshade family. Tomatillos are small, spherical, and green or green-purple and have a slightly sour flavor. They originated in Mexico and are best known for their use in Salsa Verde and Chili Verde.
Other delicious salsas and sauces to make at home:
- Pineapple Salsa – also perfect with chips
- Cocktail Sauce – great with any seafood
- Sweet Chili Sauce – lightly spicy and sweet – we love it on Grilled Corn on the Cob
- Teriyaki Sauce – a favorite all-around sauce and the perfect sauce for a touch of Asian flavor
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Salsa Verde Recipe
Ingredients
- 1½ pounds Tomatillos, skinned and washed
- 1 bunch Cilantro, stems removed
- ½ cup white onion, roughly chopped
- 5 cloves whole garlic
- 2 large Anaheim chiles,
- 2 medium Jalapeno peppers
- 4 Tablespoons Lime juice, freshly squeezed
- ½ teaspoon Kosher salt
- ¼ teaspoon pepper
- 1 pinch red pepper flakes, optional
Instructions
- Remove the papery husks from the tomatillos. Tomatillos have a sticky coating under the papery husk. Remove the husk and soak the tomatillos in warm water for about 50 seconds. Afterward, rinse them by hand. This is an important part of making the finished salsa so don't skip it!
- Pat each tomatillo dry with a paper towel and set aside.
- Preheat the oven to the high broil setting.
- Cut tomatillos in half and place them cut side down on a foil-lined baking sheet.
- Broil tomatillos in the oven on high for 5-7 minutes. When tomatillos are done the outer skin will have a slightly blackened appearance and look charred and toasty.
- Remove from the oven and let the tomatillos rest until completely cooled. Reserve all the juices that have collected during cooking on the foil. This is another important part of making the finished salsa.
- On another sheet pan broil the whole Anaheim chilis along with the garlic cloves (still in their skin) in the oven, turning once until blackened on both sides and the skin appears to lift. This will take about 3-5 minutes per side.
- Let the chilis and garlic cool completely, then remove the skin, seeds, and stems from the chilis, and remove the skin from the garlic. Set both aside.
- Halve the jalapenos, remove seeds and ribs to the spice level desired, (see chart in post to choose your spice level), roughly chop, and set aside.
- Clean, dry, and chop off the stems from the cilantro, and set aside.
- In a blender or food processor place roasted cooled tomatillos with skin, accumulated juices, chilis, jalapenos, garlic, onion, cilantro, lime juice, salt, pepper, and red chili flakes.
- Turn blender or processor on low for a few seconds, then turn it up to high and blend well until all ingredients are mixed together.
- This salsa is best when you make it ahead of time because that allows all the flavors to meld and pop which makes an incredible tasting Salsa Verde!
Notes
- Want to cut the spice a little? Cut back to 1 Jalapeno pepper
- Salsa Verde can solidify when refrigerated. Let come to room temperature before serving and if too thick drizzle in one Tablespoon of water at a time
- Red pepper flakes are optional if you want a little extra heat
Charla
Nice, this will be perfet for our game days and chic flic nights.
Sara Welch
Enjoyed this for an afternoon snack and it does not disappoint! Quick, easy and delicious; restaurant worthy recipe, indeed!
Beth
This is a tangy sauce with a kick. Perfect for enhancing your favorite dishes!
laura
Salsa verde is one of my favorites. The step by step pepper shots are so helpful!
nancy
you make this salsa verde recipe seem so easy. I will give it a try!