5 from 23 votes
Home » Recipes » Holidays » Cinco de Mayo » How To Make Salsa Verde (Easy Homemade Recipe)

How To Make Salsa Verde (Easy Homemade Recipe)

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Are you ready to learn how to make salsa verde? Creating fresh ingredients at home is better than anything that you can buy at the grocery stores! The fresh tomatillos with the fresh cilantro will be certain to be your favorite Mexican food!

Salsa Verde topped with jalapeno peppers.

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Pair this authentic Mexican salsa verde with homemade tortilla chips, or put it on top of any Mexican dish that you’d like. It’s not only perfect for Cinco de Mayo, but it’s great for creating that authentic salsa verde recipe flavor easily in your own kitchen! Find out the easy way to make the best homemade tomatillo salsa recipe ever!

Why You’ll Love This Easy Salsa Verde Recipe…

  • The fresh flavors pair perfectly with family favorite recipes and new foods!
  • It’s an easy recipe that is ready in minutes.
  • You’ll feel like you’re ordering from your favorite Mexican restaurants right off the menu!

Ingredients For Salsa Verde

Ingredients for salsa verde including tomatillos, jalapeno pepper, honey, and fresh cilantro sitting on a white countertop.
  • Tomatillos – The star ingredient of Salsa Verde. Tomatillos and small green tomatoes lend a tangy brightness and a stunning green hue to this green salsa recipe.
  • Jalapeño peppers– For those who love a little kick in their salsa, Jalapenos are perfect. They add heat and a punch of flavor.
  • Fresh cloves of garlic – Garlic is essential for providing a robust and earthy taste to the salsa. It enhances the overall flavor profile.
  • Green onions – These not only give a gentle oniony sweetness to the salsa but also add a nice, crisp texture.
  • Fresh cilantro – Cilantro brings a refreshing and citrusy aroma to the salsa. It also contributes to the vibrant green color.
  • Lime juice – Lime juice lends the salsa a citrusy tang and depth of flavor, awakening the other ingredients’ flavors.
  • Ground cumin – This spice marries well with the rest of the ingredients, adding a warm and slightly bitter note to the salsa.
  • Dried oregano – You can use fresh if you have it, but either way, oregano adds a slight hint of sweetness and an herbal touch to the salsa.
  • Honey – Honey is ideal for putting a sweet spin on your salsa. It balances out the heat and tanginess of other ingredients.
  • Sea salt and black pepper – These are essential seasoning agents that fine-tune the salsa’s flavors, making the taste of each ingredient pronounced.

The complete list of ingredients, quantities, and instructions can be found in the printable recipe card below.

Substitutions and Variations

  • Honey: If you want to add a little sugar in place of the honey, you can. Alter to fit your taste buds.
  • Red Onions: If you wish for a stronger, more pungent taste, consider substituting green onions with red onions. They will also add a pop of color   
  • Roasted Tomatillos: For a smoky flavor in your salsa verde, roast the tomatillos before blending them. This will give your salsa an added depth.
  • Avocado: If you prefer a creamier texture, add a ripe avocado to your salsa verde. This will make it similar to a guacamole-salsa hybrid, and it’s incredibly delicious   
  • Vinegar: If you don’t have lime juice on hand, you can use any type of vinegar to still provide that necessary tangy flavor.
  • Chipotle peppers: If you want to add smoky heat to your salsa, consider adding in some chipotle peppers. The smoky flavor of chipotle peppers adds a unique twist to the traditional salsa verde flavor profile.
  • Chilie Peppers: For a spicier salsa with more heat, try adding some chile peppers, green chili peppers, or serrano peppers.

How To Make Salsa Verde

  1. Get your oven heated to 400°F. Use some parchment paper or a baking mat on a baking sheet.
  2. Get your tomatillos out of their papery husk and cut them in half. Put them on your lined baking sheet, along with whole jalapeno peppers and garlic cloves. Add some olive oil and gently mix.
  3. Put the baking sheet in your hot oven for 15-20 minutes. Wait until the vegetables are soft, then take them out and let them cool down a bit.
  4. When they’re cool enough, cut the jalapenos in half and get the seeds out. Then put everything that was on the baking sheet into a blender or food processor.
  5. Add green onion, cilantro, lime juice, ground cumin, and oregano to the blender. Blend everything but leave it a little chunky.
  6. Taste it. If you want, add some honey to make it sweeter. Add salt and pepper to taste. You can eat it right away or put it in the freezer for later.
Salsa verde topped with sliced jalapeno peppers sitting on a marbled countertop with veggies on the sides.

Expert Tips 

  • Don’t Overblend: Remember not to over blend the salsa. It’s nicer when it has a bit of texture.
  • Adjust Heat Level: Feel free to add more or fewer jalapenos depending on your desired heat level.
  • Use Fresh Lime Juice: Bottled lime juice just doesn’t cut it. Use fresh lime juice for the best flavor.
  • Cumin is Optional: If you’re not a fan of cumin, feel free to omit it from the recipe. It’ll still taste great!
  • Use Fresh Ingredients: For the best-tasting salsa verde, always use the freshest ingredients you can find.
  • Roast Your Veggies: For a different flavor profile, try roasting your veggies before blending them. It’ll add a nice smoky flavor to your salsa.

Storing Tips 

To keep this Mexican green salsa as fresh as palsa, you need to store any leftovers in an airtight container and keep it chilled in the fridge. It should stay fresh for 2-3 days.

Salsa Verde holds up well in the freezer for up to 3 months. To freeze the salsa, cool it completely before transferring it into freezer-safe containers or bags. Remember to leave a little space at the top, as the salsa will expand when frozen. 

When ready to use, thaw it in the fridge overnight. The consistency might change a bit after freezing, but it should still taste delicious when thawed properly.

What To Serve With Salsa Verde 

Mexican recipes usually have loads of flavor, and this homemade Salsa Verde recipe makes an excellent accompaniment to amplify those harmonious notes. Its rich and tangy profile pairs well with classic dishes like Quesabirria Tacos, Chicken Enchiladas, and Chiles Rellenos. It can also serve as a vibrant dressing for your salads or a dipping sauce for my bean quesadillas and Empanadas. 

The versatility of Salsa Verde extends beyond traditional Mexican recipes; it can be a zesty companion to your grilled meats, roasted vegetables, and even pan eggs at breakfast. Experiment with it to discover new favorite combinations!

Salsa Verde Recipe on a marble countertop.

Recipe FAQs

Is green salsa and salsa verde the same thing?

Not always! Green salsa could be green because it’s made with avocado, so there is a difference.

How do you make salsa verde less bitter?

If you find that the flavor is quite like what you’re looking for, you can add small amounts of sugar to help balance it out. Always start with small portions and stir and try. You can always add more as you need.

How do you make salsa verde thicker?

To thicken up salsa verde, you just need to add more of the heartier ingredients. More jalapenos, more onions, etc. The more you add, the thicker it will be.

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White bowl of Veggie Salsa Verde.
5 from 23 votes

How to Make Salsa Verde (Easy Homemade Recipe)


Author: Kim Schob
Course: Appetizer & Snacks
Cuisine: Mexican
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Yields 6 Servings
Are you ready to learn how to make salsa verde? Creating fresh ingredients at home is better than anything that you can buy at the grocery stores! The fresh tomatillos with the fresh cilantro will be certain to be your favorite Mexican food!

Ingredients 

  • 1 lb (453 ⅗ g) tomatillos
  • 2 jalapeno peppers medium
  • 3-4 cloves fresh garlic peeled
  • 2 T olive oil extra virgin
  • 4 green onions chopped
  • ¼ c (4 g) fresh cilantro leaves
  • ¼ c (59 ⅐ ml) lime juice fresh
  • 2 t ground cumin
  • 2 t dried oregano
  • 1 T honey Optional
  • Sea salt and black pepper to taste

Instructions

  • Get your oven heated to 400°F. Use some parchment paper or a baking mat on a baking sheet.
  • Get your tomatillos out of their papery husk and cut them in half. Put them on your lined baking sheet, along with whole jalapeno peppers and garlic cloves. Add some olive oil and gently mix.
    1 lb tomatillos,2 jalapeno peppers,2 T olive oil,3-4 cloves fresh garlic
  • Put the baking sheet in your hot oven for 15-20 minutes. Wait until the vegetables are soft, then take them out and let them cool down a bit.
  • When they’re cool enough, cut the jalapenos in half and get the seeds out. Then put everything that was on the baking sheet into a blender or food processor.
  • Add green onion, cilantro, lime juice, ground cumin, and oregano to the blender. Blend everything but leave it a little chunky.
    4 green onions,¼ c fresh cilantro,¼ c lime juice,2 t ground cumin,2 t dried oregano
  • Taste it. If you want, add some honey to make it sweeter. Add salt and pepper to taste. You can eat it right away or put it in the freezer for later.
    1 T honey,Sea salt and black pepper

Notes

  • Don’t Overblend: Remember not to over blend the salsa. It’s nicer when it has a bit of texture.
  • Adjust Heat Level: Feel free to add more or fewer jalapenos depending on your desired heat level.
  • Use Fresh Lime Juice: Bottled lime juice just doesn’t cut it. Use fresh lime juice for the best flavor.
  • Cumin is Optional: If you’re not a fan of cumin, feel free to omit it from the recipe. It’ll still taste great!
  • Use Fresh Ingredients: For the best-tasting salsa verde, always use the freshest ingredients you can find.
  • Roast Your Veggies: For a different flavor profile, try roasting your veggies before blending them. It’ll add a nice smoky flavor to your salsa.

Nutrition Information

Calories: 89kcal (4%) Carbohydrates: 10g (3%) Protein: 1g (2%) Fat: 6g (9%) Saturated Fat: 1g (6%) Polyunsaturated Fat: 1g Monounsaturated Fat: 4g Sodium: 4mg Potassium: 280mg (8%) Fiber: 2g (8%) Sugar: 6g (7%) Vitamin A: 286IU (6%) Vitamin C: 20mg (24%) Calcium: 33mg (3%) Iron: 1mg (6%)

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24 Comments

  1. 5 stars
    We eat a lot of salsa at home, but I’ve actually never tried making salsa verde. This looks divine and a twist to my tomato based salsa. Can’t wait to make this. Great recipe.

    1. 5 stars
      Hi Rosemary, I can’t wait for you to give this tasty recipe a try. You’re welcome, and thanks for stopping by!

  2. 5 stars
    Tasty! This Garden-Fresh Salsa Verde looks absolutely delicious. It will be perfect for this weekend.

  3. Ten years ago I put in a salsa garden, onions, three kinds of peppers, tomatoes and garlic and I had a delicious bunch of salsa that year!

  4. 5 stars
    I really do enjoy different types of salsa. this one is yummy, I do love the mix of ingredients in it.

  5. I will have to make this the next time we have tacos! I know the salsa will taste so good with them.

  6. YES! I’ve been looking for a good recipe! I made chicken barbacoa this week and could use some!

    1. 5 stars
      Hi Briana, Next time you make the chicken dish, make this salsa, then come back and let me know how it was. Thank you for stopping by!

  7. 5 stars
    Salsa verde is a good change from the red salsa we usually have. It seems like it takes a little effort but well worth it.

  8. 5 stars
    We love making salsa at home and this salsa verde is worth trying. We love the fresh taste and how it goes well with rich food like fatty fish.

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