Salsa Verde
Add Preferred SourceSalsa Verde is what I make when I want fresh, smoky flavor that tastes homemade instead of jarred. Charred tomatillos and roasted garlic give it depth you can’t buy, while lime juice and cilantro keep it bright and tangy. Serrano pepper adds warmth, and it blends smooth in minutes. It tastes way better than store-bought. Jarred salsa won’t taste the same after this.
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I make it for taco nights, game day spreads, and summer cookouts because it’s an easy appetizer that feeds a crowd. It’s perfect for Cinco de Mayo parties and potlucks since it travels well and people always ask for the recipe. The salsa stays fresh in the fridge for about 5 days or freezes for up to 3 months.
Ingredients You’ll Need
You’ll need all the ingredients shown in the photograph below.
How to Make Salsa Verde with Step-By-Step Instructions
Scroll down for the full recipe card containing a full printable recipe and measurements in both US customary and metric units.
Making a salsa verde recipe is easier than you might think, and broiling the vegetables brings out flavors that you can’t get from raw ingredients.
Broil the Vegetables
Preheat your broiler on high and line a rimmed baking sheet with parchment paper for easy cleanup. I like using this silicone baking mat because it’s reusable and nothing sticks to it.
Place the halved tomatillos cut-side up, along with the garlic cloves and halved serrano pepper. Broil for 7 to 8 minutes until the tomatillos are slightly charred and blistered.
The garlic should be golden and fragrant, and the pepper will soften, developing some char marks. This roasting step is what gives the salsa its smoky flavor.
Blend the Salsa
Transfer the roasted vegetables to a blender or food processor. I always grab a reliable blender, as it makes the salsa purée incredibly smooth in seconds.
Add the diced onion, coarsely chopped cilantro, lime juice, salt, and water. Blend until smooth and creamy. If you prefer a chunkier texture, pulse a few times instead of blending continuously.
The water helps thin out the consistency of the mixture, but you can adjust it to suit your preference for how thick or thin you like your salsa.
Adjust the Seasoning
Taste the salsa and add more lime juice if you want a more tangy flavor or more salt if it needs a flavor boost.
I usually add an extra squeeze of lime because I love that bright, citrusy punch. If the heat level isn’t quite right, you can blend in another half serrano for more spice or stir in a pinch of sugar to balance the acidity.
Chill and Serve
Pour the salsa into a storage container and refrigerate for at least 1 hour, though overnight is even better. I use my mason jar for verde sauce because they don’t absorb odors or stains.
The chilling time lets all the flavors develop and meld together. Serve it cold with tortilla chips, over tacos, with scrambled eggs, or as a topping for grilled chicken or fish. Enjoy!
If you’re taking it to a party or potluck, use a container with a tight-sealing lid to prevent spills. I pack mine in an insulated casserole carrier to keep it cold during transport.
Equipment
Ingredients
- 12 medium tomatillos husked and halved
- 3 cloves garlic peeled and minced
- 1 medium serrano or jalapeño pepper halved lengthwise, seeds removed
- ¼ white onion diced
- ½ cup fresh cilantro leaves and tender stems, coarsely chopped
- 1 lime juice
- 1 teaspoon salt
- 2 tablespoons water
Video
Instructions
- Preheat the broiler on high. Place tomatillos, garlic, and pepper on a lined baking sheet. Broil for 7–8 minutes, or until slightly charred.12 medium tomatillos, 3 cloves garlic, 1 medium serrano or jalapeño pepper
- Transfer the roasted vegetables to a blender. Add onion, cilantro, lime juice, salt, and water. Blend until smooth.¼ white onion, ½ cup fresh cilantro, 1 lime juice, 1 teaspoon salt, 2 tablespoons water
- Taste and adjust seasoning with more lime juice or salt if needed.
- Refrigerate for at least 1 hour (or overnight) to let the flavors develop. Serve chilled.
Notes
- Remove the seeds for less heat: If you’re sensitive to spice, remove all the seeds and membranes from the serrano pepper before roasting, or swap it for a milder jalapeño.
- Roast until charred: Don’t pull the vegetables out too early. The char and blistering on the tomatillos is what creates that smoky, roasted flavor that makes this salsa special.
- Adjust the consistency: Add more water a tablespoon at a time if you want a thinner salsa that’s easier to drizzle, or use less water for a thicker dip.
- Use fresh cilantro: The cilantro adds brightness and freshness that balances the smokiness, so don’t skip it or substitute dried cilantro, which won’t give you the same flavor.
- Don’t skip the chilling time: Letting the salsa rest in the fridge for at least an hour makes a huge difference in flavor as the ingredients meld together and the raw onion mellows out.
- Flash-freeze for easy portions: Pour the salsa into ice cube trays and freeze until solid. Then, pop the cubes into a freezer bag so you can thaw just the amount you need without defrosting the whole batch.
Nutrition
How to Store Leftovers
Store the green salsa in an airtight container in the fridge for up to 5 days. The flavors will continue to develop as it sits, so it often tastes even better on day two or three.
For longer storage, pour it into freezer-safe containers, leaving a bit of space at the top for expansion. I like using freezer-safe containers because they stack neatly and prevent spills from occurring. Freeze for up to 3 months.
Thaw overnight in the refrigerator and stir well before serving, as the texture may separate slightly.
What to Serve With Salsa Verde
Salsa verde is incredibly versatile and pairs well with so many vegan dishes beyond tortilla chips. I love it spooned over bean tacos, drizzled on breakfast burritos, or mixed into tofu scramble for a tangy kick. It’s also great stirred into rice and beans or used as a dipping sauce for roasted root vegetables.
You can use it as a base for vegan enchiladas verdes, dolloped on black bean quesadillas, or served alongside veggie taquitos. It even works drizzled over roasted cauliflower tacos or sweet potato tacos when you want something fresh and zesty. I always keep a jar in the fridge because it elevates just about any Mexican-inspired meal.
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