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This easy recipe for salsa verde is tangy, slightly spicy and perfect for tacos, enchiladas or grilled meats. You’ll only need 15 minutes and five ingredients! I love roasting my tomatillos which adds the perfect char flavor. Add it to my carne asada tacos along with a big pitcher of watermelon margaritas.
As you know, I have a lot of loved Mexican recipes on this site. I adore Mexican food and there is nothing better than homemade salsa (hello to my Mango Salsa and Pico de Gallo). This salsa verde is SUPER easy to make so let’s get into it.
Ingredients You’ll Need for Salsa Verde
- Tomatillos. These are in the gooseberry family. They have husks on them. They provide the beautiful green color, along with the tartness. I also use them in my Pozole Verde.
- Onion. This onion gives it a creamy texture and flavor.
- Jalapenõs. I think two adds the perfect level of spice. But feel free to add more if you want it spicy!
- Garlic. I think three cloves is the perfect amount. I tried it with more and it masked the flavor of the tomatillos.
For the rest of the ingredients, please see the recipe index card below!
How to Make Salsa Verde
- Toss the tomatillos, garlic, onion and jalapeño with olive oil.
- Place on a foil-lined baking sheet and place in the oven. I like to roast this for about 10 minutes. We want everything to soften.
- Broil. Transfer the baking sheet under the broiler for 3-4 minutes. This just gets everything nice and toasting, adding flavor to the salsa.
4. Blend up. Trim off the stem from the jalapeño. Add the tomatillos, garlic, onion and jalapeño to the blender, along with the cilantro and big pinch of kosher salt.
5. Give it a taste and adjust the salt to taste.
6. Add lime juice, to taste. If you want it more tart, add a squeeze of lime juice. I felt like mine didn’t need it! This will depend on your tomatillos.
Recipe Tips
- Chicken bouillon. Traditionally a lot of people add chicken bouillon (like Knorr or Better than Bouillon). Feel free to add a 1/2 teaspoon or so. I felt like mine was amazing without it.
- Lime juice. I found it didn’t need lime juice at all. This will depend on the tartness level of your tomatillos. Add it if you like!
- Serranos vs. jalapeños. I used jalapeños because I like it a bit mild but if you want it ultra spicy, add two serranos in place of jalapeños.
Recipe FAQs
Some people boil all of the ingredients for 5 minutes or so vs. roasting. I prefer roasting because of the flavor added. But if you want to – boil it all up!
More Mexican Recipes
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Preheat your oven to 400F. Line your baking sheet with foil. Place the tomatillos on a baking sheet, along with the onion, garlic cloves and jalapenos. Drizzle everything with the olive oil. And rub it in the olive oil. We want to make sure everything is evenly coated.
Roast for about 10-12 minutes, until they have softened and smell fragrant.
Turn your broiler on, and place them under the broiler for 2-3 minutes. This just gives a bit more char and color to the tomatillos. This is entirely optional – if you don’t have a broiler, you can skip it.
Trim the stem off the jalapeno. And then transfer everything to the blender: tomatillos, jalapenos, garlic cloves, white onion, cilantro leaves and a big pinch of kosher salt.
Blend it up until smooth, about 1 minute. Give it a taste and adjust the salt to taste. I added an extra 1/2 teaspoon of kosher salt.
If you like, add some lime juice. I found my salsa to be pretty tart. This will depend on the flavor of your tomatillos.
Serve with homemade or store-bought tortilla chips.
- Chicken bouillon. Traditionally a lot of people add chicken bouillon (like Knorr or Better than Bouillon). Feel free to add a 1/2 teaspoon or so. I felt like mine was amazing without it.
- Lime juice. I found it didn’t need lime juice at all. This will depend on the tartness level of your tomatillos. Add it if you like!
- Serranos vs. jalapeños. I used jalapeños because I like it a bit mild but if you want it ultra spicy, add two serranos in place of jalapeños.
Calories: 39kcal | Carbohydrates: 5g | Protein: 1g | Fat: 2g | Saturated Fat: 0.3g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Sodium: 64mg | Potassium: 174mg | Fiber: 1g | Sugar: 3g | Vitamin A: 129IU | Vitamin C: 8mg | Calcium: 8mg | Iron: 0.5mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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