How To Make Salsa Verde (Easy Homemade Recipe)
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!
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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!
Table of Contents
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
- 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
- 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.
- 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.
- 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.
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!
Recipe FAQs
Not always! Green salsa could be green because it’s made with avocado, so there is a difference.
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.
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.
More Salsa Recipes You’ll Love
- Chunky Garden Fresh Salsa with Fresh Tomatoes
- Fresh Jalapeno Peach Salsa Recipe (without tomatoes)
- Sweet and Spicy Corn Salsa
- Fresh Pineapple Salsa With Jalapenos
- Eggplant Salsa Dip
- Easy Pico de Gallo
- See all our yummy and easy main dish recipes that may pair well with salsa!
More Mexican-Inspired Recipes You May Love
- Green Chile Chicken Enchilada Casserole
- Slow Cooker Hatch Chile (Salsa Verde) Pork
- Easy Beef Enchiladas
- Chorizo-Stuffed Poblano Peppers
- Albondigas Mexican Meatball Soup Recipe
- Easy Tortilla Chip Mexican Casserole
- Mexican Shortbread Cookies
- Mexican Chocolate Bundt Cake
- Air Fryer Copycat Taco Bell Mexican Pizza
- Grilled Chili Lime Mexican Street Corn
- Homemade Red Enchilada Sauce
- Enchilada Pie Casserole with Hatch Chilis
- Baked Rolled Tacos
- Chicken Stuffed Poblano Enchiladas
- Fresh Mango Margarita
- Delicious Frozen Strawberry Margaritas
Or any other delicious recipes on my site? If so, please leave a ★★★★★ star rating below and a 📝 comment sharing your thoughts!
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How to Make Salsa Verde (Easy Homemade Recipe)
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Equipment
Ingredients
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
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