Super Easy Salsa Verde Recipe

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!

Salsa is so easy to whip up, and perfect for the outdoor dining table all summer long! Try my Black Bean and Corn Salsa for something a little chunkier but still full of flavor, and my Mediterranean Salsa is the perfect Greek twist on the original!

closed jar of Salsa Verde

To me, there is no better snack than chips and salsa. They are the #1 reason I love to go to Mexican Restaurants. Well, that and the enchiladas, of course!

This Salsa Verde recipe is so easy to make and tastes way better than store-bought! It packs a little heat from the jalapeños and tons of flavor thanks to the tomatillos. Tomatillos are green tomatoes, mildly sweet and slightly more sour than a regular red tomato. They can be eaten raw or boiled but I prefer them roasted.

I took the seeds out of the jalapeno to keep the salsa verde semi-mild, however, if you like a kick of heat, simply keep the seeds in for a spicier salsa.

This Salsa Verde is so simple to make. All you need is 7 ingredients: tomatillos, jalapeno, and onion are roasted in a pan with olive oil, and then pureed with garlic, lime juice, and cilantro. You can easily throw this homemade salsa verde recipe together in 10 minutes, making it perfect for a quick and easy dip or side dish. It goes perfectly with chicken or steak, and I love to serve this salsa verde with my homemade tortilla chips. They are made for each other!

seven tomatillos, one without husk, on wooden board

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!

tomatillos, jalapenos and onion in a pan

How to make Salsa Verde

  1. 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.
  2. 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.
  3. Chill & serve: You can eat this salsa verde right away, or chill it in the refrigerator until you’re ready to serve it.

hand holding a jar of tomatillo salsa

How do you peel the husks off of tomatillos?

To get the husks off of the tomatillos I like to soak them in a large bowl of lukewarm water. This helps to peel the husks and gets the stickiness off of the tomatillos.

What is the difference between salsa and salsa verde?

The main difference between salsa and salsa verde is the kinds of tomatoes used. Regular salsa tends to use ripe red tomatoes, whereas salsa verde recipes opt for tomatillos.

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:

As a dip.

Salsa Verde makes a delicious dip, and these recipes go perfectly with it:

Salsa Verde in a jar with text "super easy salsa verde" above

More Mexican Recipes you will love:

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Super Easy Salsa Verde

5 from 4 votes
Prep Time: 5 minutes
Cook Time: 5 minutes
Total Time: 10 minutes
Servings: 6 people (2 cups total)
Super Easy Salsa Verde. Pan roasted for extra flavor and pureed with garlic, jalapeno, cilantro and lime juice. Only 7 ingredients!

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.
Nutrition Facts
Super Easy Salsa Verde
Amount Per Serving
Calories 47 Calories from Fat 18
% Daily Value*
Fat 2g3%
Saturated Fat 1g6%
Sodium 2mg0%
Potassium 318mg9%
Carbohydrates 8g3%
Fiber 2g8%
Sugar 5g6%
Protein 1g2%
Vitamin A 244IU5%
Vitamin C 18mg22%
Calcium 10mg1%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
Course: Appetizer, Condiment
Cuisine: Mexican
Keyword: Easy Mexican Recipes, Sauces, Super Easy Salsa Verde, Tomatillos

 

 

 

 

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Comments - page 1/5

  • This looks great! I love how quick and easy it is. I love using salsa verde in my enchiladas instead of the traditional enchilada sauce. I’v never made my own though – can’t wait to try it!

  • Oooh, I’ve never tried to make my own salsa verde! I don’t make enough Mexican or Tex-Mex style food at home but I’m not sure why since I love it so much. I’ll definitely need to give this a try!

  • jenna

    yummmmmm! ive never used tomatillos yet…. are they sweeter than regular red tomatoes? also how long could this keep fresh in the fridge? cant wait to try this!

  • Looks delicious! Never made salsa verde, but will definitely try your recipe.

  • YUM! I’ve been slightly obsessed with finding my favorite salsa verde lately, but I haven’t even considered making it myself yet; I will definitely need to give this recipe a try!

  • Hi Jenna,

    Yes they are a bit sweeter than regular red tomatoes. The salsa will keep in the fridge for up to 2 weeks. Hope you enjoy!

    Thanks,

    Kelley

  • Nichole

    This salsa has the perfect mix of acidity and heat (we did leave the seeds in the jalapeno) and was absolutely perfect over our cheese & avocado omelettes this morning. I roasted the tomatillos, onions, jalapeno and garlic – because I was roasting squash for soup – instead of charring them up on the stove top. yummmm!

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