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!
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!
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.
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:
- Slow Cooker Pork Carnitas
- Crockpot Mexican Beef
- Slow Cooker Barbacoa Beef
- Crockpot Mexican Chicken
- Blackened Salmon
- Healthy 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
- 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
- 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.