This super easy Salsa Verde recipe is ready in 10 minutes with only 7 ingredients! Pan-roasted for extra flavor and pureed with garlic, jalapeno, cilantro, and lime juice, this simple salsa is just like the restaurant version. Perfect as a dip or as a sauce over tacos, nachos, or enchiladas, this Salsa Verde is sure to be a family favorite!
Save this Recipe
Enter your email to get it straight in your inbox! Plus, receive new recipes weekly!
Kelley’s Tips
Before You Get Started
- Choose the best tomatillos: I look for firmer bright green tomatillos. They shouldn’t be yellow or mushy!
- Adjust to your desired spice level! Add more jalapeños or even Serrano peppers for more spice. For less spice omit the jalapeño or deseed it before roasting.
- Broil instead: If you don’t want to fry these in a pan you can also try broiling the tomatillos, garlic and onion in the oven! I usually broil on high for 5 minutes stirring every minutes or so.
Salsa Verde Ingredients
- Tomatillos: Tomatillos (also known as Mexican Husk Tomatoes) are a green tomato which has a sour flavor. Although they look very similar to regular tomatoes, they are not just an under ripened version. They have an outer husk that grows over the fruit which you remove before cooking or eating.
- Jalapeño: Jalapeño adds spice! Remove the seeds for a milder version, or leave them in to turn the heat up!
- Onion & garlic: Onion and garlic add a delicious flavor to this salsa verde recipe.
- Cilantro: This herb is used in many Mexican dishes and brings a freshness into the salsa verde.
- Lime: To round off this salsa verde recipe I add a squeeze of lime juice for a citrusy zap!
How to make Salsa Verde
- Pan-roast the tomatillos, jalapeño, and onion: Firstly, add the olive oil, tomatillos, jalapeno, and onion to a large skillet. I sautéed the ingredients on high heat until caramelized on both sides, which took about 3-4 minutes.
- Blend! Next, I transferred the pan-roasted ingredients to a blender (or you can use a food processor or hand blender) along with the garlic, cilantro, and lime juice. I blended it until it was combined. You may have to do this in two batches.
- Chill & serve: You can eat this salsa verde right away, or chill it in the refrigerator until you’re ready to serve it.
What is Salsa Verde good on?
So many things! Here are my favorite ways to serve this salsa verde recipe:
As a topping on tacos
Tacos are so easy to make and flavor just how you like them! Here are some of my favorite taco fillings:
- Slow Cooker Pork Carnitas
- Crockpot Mexican Beef
- Slow Cooker Barbacoa Beef
- Crockpot Mexican Chicken
- Blackened Salmon
- Chicken Enchiladas
- Cilantro Lime Brown Rice
- Pico de Gallo
As a dip
Salsa Verde makes a delicious dip, and these recipes go perfectly with it:
More Mexican Recipes you will love:
- Slow Cooker Stuffed Peppers
- Classic Margarita
- Easy 7 Layer Dip
- Slow Cooker Mexican Chicken
- Easy Chicken Enchiladas
- Vegetarian Enchilada Casserole
Super Easy Salsa Verde
Save this Recipe
Enter your email to get it straight in your inbox! Plus, receive new recipes weekly!
Ingredients
- 1 teaspoon olive oil
- 1 1/2 pounds tomatillos, husks removed
- 1 jalapeno
- 1/4 of a medium onion
- 2 garlic cloves
- 1/2 cup cilantro
- 1 tablespoon lime juice
Instructions
- Add olive oil, tomatillos, jalapeno and onion to a large skillet. Saute on high heat until caramelized on both sides, about 3-4 minutes.
- Transfer to a blender or food processor and add in garlic, cilantro and lime juice. Blend until combined. (You may have to do this in two batches).
- Place in the refrigerator to chill then enjoy!
Nutrition Information
Did You Make This?
I’d love to hear your feedback! Leave a review and make sure to share your pictures on social media! Don’t forget to follow @thechefsavvy.
maggie
Looks like a great recipe. I would add a little chicken bouillon and some cumin.
Angela Everett
I just tried this recipe and it turned out perfectly!
Lavonne R Jordan
I boiled my tomatillos for 10 minutes instead of in the skillet with oiI…also added green and white onions.. salt ..pepper.. onion powder..and garlic powder. it was a little bitter at first but after it set overnight it was really good I also use serrano peppers too.
Dianne Fekete
Can this salsa be used in chicken verde enchiladas?
Kelley Simmons
Yes absolutely! It would be amazing!
Nicole
This looks very easy to make and I would like to try it but my hubby has the “soap gene” and cannot eat cilantro because it tastes like soap to him. Can you recommend a substitute for the cilantro? Thanks!
Kelley Simmons
Oh no I am so sorry to hear that! You could use fresh chopped parsley or basil instead!
Mary Johnson
No way the prep and cook times are so short.
I am experienced cook, and, 45 minutes in, it’s now in the fridge while I clean the food processor and pan.
It tasted quite bitter — we’ll see if it gets better with a chill.
Absolutely needs salt too.
I love salsa verde, but I am disappointed in your recipe.
Lots of work here — not SUPER EASY….
Barbara
I am looking forward to trying this recipe with home grown tomatillos. I have some that turned yellowish but firm can I use those too?
Kelley Simmons
Hi Barbra,
Your tomatillos should still be fine! You can make salsa with yellow tomatillos!
Enjoy,
Kelley
C. Larsen
Easy and so very tasty!
Verna
Delicious! This was my first time making salsa verde and it was a big hit (and, even better, very easy to make)!
Kelley Simmons
Yah so glad you enjoyed this recipe Verna! Thanks so much for sharing!