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A jar of Salsa Verde sits open on a table with tomatillos, cilantro, and tortilla chips nearby.

Salsa Verde

I love making Salsa Verde because it has that fresh, smoky flavor you can't find in store-bought versions. Broiling the tomatillos creates char that adds depth, while roasted garlic, fresh cilantro, and lime juice keep everything bright and zesty. The serrano pepper brings warmth without overwhelming, and it all blends together in minutes. I make this for Cinco de Mayo, Super Bowl Sunday, 4th of July, Taco Tuesday, and birthday parties because it's an easy appetizer that feeds a crowd. It's perfect for casual gatherings, potlucks, and game day since it travels well. Store it in the fridge for about 5 days or freeze for up to 3 months.
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Prep Time: 10 minutes
Cook Time: 10 minutes
Chill Time: 1 hour
Total Time: 1 hour 20 minutes
Course: Appetizer, sauce
Cuisine: Mexican
Keyword: Salsa Verde
Servings: 4
Calories: 42kcal
Author: Mandy Applegate

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
US Customary - Metric

Video

[adthrive-in-post-video-player video-id="xBMor1gZ" upload-date="2025-11-27T03:50:53+00:00" name="Easy Homemade Salsa Verde" description="Bright, tangy flavors perfect for tacos, chips, or topping any meal." player-type="default" override-embed="default"]

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

Calories: 42kcal | Carbohydrates: 8g | Protein: 1g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 0.2g | Sodium: 585mg | Potassium: 316mg | Fiber: 2g | Sugar: 5g | Vitamin A: 269IU | Vitamin C: 17mg | Calcium: 16mg | Iron: 1mg
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