Super Easy Salsa Verde

Super Easy Salsa Verde. Pan roasted for extra flavor and pureed with garlic, jalapeno, cilantro and lime juice. Only 7 ingredients!

Super Easy Salsa Verde | #recipe #salsa #verde #appetizer #tomatillo #Mexican

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.

This Salsa Verde packs a little heat and tons of flavor thanks to the tomatillos. Tomatillos are mildly sweet and slightly more sour than a regular red tomato. The tomatillos can be eaten raw or boiled but I prefer them roasted.

This Salsa Verde is so simple to make. Just tomatilllos, jalapeno and onion roasted in a pan and pureed with garlic, lime juice and cilantro.

Super Easy Salsa Verde | #recipe #salsa #verde #appetizer #tomatillo #Mexican

This salsa is great for dipping or serving alongside chicken or steak. I love to serve this salsa with my homemade tortilla chips.

I took the seeds out of the jalapeno to keep the salsa semi mild. You can keep the seeds in for a spicier salsa.

Super Easy Salsa Verde | #recipe #salsa #verde #appetizer #tomatillo #Mexican

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

Super Easy Salsa Verde | #recipe #salsa #verde #appetizer #tomatillo #Mexican

This salsa is super easy to make and fool-proof. Add the tomatillos, jalapeno and onion to a large skillet with 1 teaspoon olive oil. Saute until caramelized on the outside flipping halfway. Add to a blender along with the rest of the ingredients and blend. Place in the refrigerator to cool.

Best of all this salsa can be made in 10 minutes!

Super Easy Salsa Verde | #recipe #salsa #verde #appetizer #tomatillo #Mexican

This salsa is so easy to make and tastes way better than store bought! Serve this tonight alongside my Classic Margarita!

Super Easy Salsa Verde

5 from 4 votes
Prep Time: 5 minutes
Cook Time: 5 minutes
Total Time: 10 minutes
Super Easy Salsa Verde. Pan roasted for extra flavor and pureed with garlic, jalapeno, cilantro and lime juice. Only 7 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


  1. Add olive oil, tomatillos, jalapeno and onion to a large skillet. Saute on high heat until caramelized on both sides, about 3-4 minutes.
  2. 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).
  3. Place in the refrigerator to chill.

Recipe Notes

Original recipe from Please do not publish my recipe or pictures without linking back to the original post. Thank you!

Nutrition Facts
Super Easy Salsa Verde
Amount Per Serving
Calories 283 Calories from Fat 99
% Daily Value*
Fat 11g17%
Saturated Fat 2g13%
Sodium 13mg1%
Potassium 1905mg54%
Carbohydrates 47g16%
Fiber 14g58%
Sugar 29g32%
Protein 8g16%
Vitamin A 1466IU29%
Vitamin C 107mg130%
Calcium 58mg6%
Iron 4mg22%
* 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 1/2

  • 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!

    • 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!



  • 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!

  • 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!

  • Jennifer

    How long can you keep it in the fridge sealed in a mason jar? Looks delicious!

  • Melissa

    I made this tonight. Awesome. Have u ever canned this? Thanks

    • Hi Melissa!

      I actually have not tried canning this recipe before so I wouldn’t be able to recommend it. Sorry!

      Thank you!


  • Stacie

    I made this it’s very good! Do you know if it would be safe to can. .. if so water bath or pressure cooker?

    • Hi Stacie!

      So glad you like it! I have not canned this before so I can’t say for sure. I have researched this a bit and don’t think there would be enough acidity to safely can this.

      I hope this helps! Thank you!


  • Rita

    This was super easy to make; only thing I did differently was roasted the veggies in the oven @ 425 for about 20 minutes. Delicious! Hubby stamp of approval!

    • Hi Jen,

      Yes salsa verde should be on the runny side. It’s similar to the texture of restaurant style blender salsa.



  • Jennifer Wong

    This was the first time I made Salsa Verde. This was super easy and delicious.

  • Cathy

    Hi Kelley – I wonder if you could use green tomatoes for this recipe? I have an abundance of them in the garden right now and I’m trying to find some good recipes so I don’t have to waste them. Thanks 🙂

  • Alyssa

    Thanks for this easy recipe. Just curious, about how long does this salsa last in the fridge? Thanks!

  • Crystal

    Do you happen to have the nutrition information for this recipe?

  • Lori

    I just made this and it’s good but I got too much lime juice. Can you recommend a way to remedy this? Maybe add more tomatillos?

    • Hi Lori,

      If you are tasting too much lime juice I would recommend adding salt to cut some of the flavor. If the mixture is too liquidy I would try adding more tomatillos.



  • Elaine

    Hi, I am new to working with tomatillos and jalapeno. Are they peeled or chopped before cooking? Is the jalapeno seeded? Would love a couple of photos of the process. I’d love to try this. Thank you.

    • Hi Elaine!

      I left the jalapeño and tomatillos whole when I roasted them then put them in the blender whole as well. You can take the seeds out of the jalapeño for less spice.



    • Hi Wanda,

      I have not tried freezing this yet but I do think it should freeze well! I would put in ziplock bags and defrost in the fridge when you want some!



  • Linda Dietz

    Just finished my second batch with tomatillos out of my son’s garden. Yummy. Whole family has enjoyed