This easy salsa verde recipe is made with roasted tomatillos, jalapeños, garlic, cilantro, and lime for a bright, tangy, and authentic Mexican flavor. Also known as tomatillo salsa or Mexican green salsa, this roasted tomatillo salsa recipe is perfect for tacos, carne asada recipe, burrito bowls, grilled meats, eggs, and chips.
If you love fresh Mexican sauces and salsa, like cilantro lime crema, this homemade salsa is another easy recipe to add to your taco night lineup. It’s zesty, versatile, and simple to make with just a handful of ingredients.
What Is Salsa Verde?
Salsa verde is a Mexican green salsa made with tomatillos instead of red tomatoes. Tomatillos give the sauce its signature bright, tangy flavor, while peppers, garlic, onion, cilantro, and lime add heat, freshness, and balance.
It’s a staple in Mexican cuisine and is commonly used as both a dipping sauce and a cooking sauce for dishes like enchiladas, chilaquiles, and chili verde.
Roasted vs Raw Peppers and Vegetables
Salsa verde can be made either raw or roasted, and each method creates a different flavor profile.
| Style | Flavor | Best Uses |
|---|---|---|
| Raw Salsa Verde | Bright, sharp, tangy | Tacos, seafood, fresh dishes |
| Roasted Salsa Verde | Smoky, rich, slightly sweet | Grilled meats, enchiladas, dips |
Why This Recipe Works
This roasted salsa verde recipe works because roasting the tomatillos, peppers, onion, and garlic enhances their natural sweetness and adds depth of flavor. Blending the ingredients while still warmhelps create a smooth, cohesive sauce.
Ingredients for Salsa Verde
Before you get started, here’s what you’ll need to make this salsa verde recipe, also known as a roasted tomatillo salsa recipe.
- Tomatillos: The base of salsa verde, tomatillos provide a bright, tangy flavor with a slightly citrusy bite. Be sure to remove the husks and rinse off their natural sticky coating before using.
- Jalapeños or Serrano Peppers: These add heat and depth. Jalapeños offer a milder spice, while serranos bring more heat if you prefer a spicier salsa.
- Garlic: Roasted garlic adds a mellow, slightly sweet flavor that balances the acidity of the tomatillos and enhances the overall depth.
- Onion: Onion adds a savory backbone to the salsa. When roasted, it becomes slightly sweet and helps round out the sharper flavors.
- Fresh Cilantro: Cilantro brings a fresh, herbaceous note that brightens the salsa and ties all the flavors together. Omit altogether if you’re not a cilantro fan.
- Lime Juice: A squeeze of fresh lime juice enhances the tanginess and adds a clean, citrus finish. Try not to sub in bottled lime juice.
- Salt: Salt is essential for balancing the acidity and bringing out the natural flavors of all the ingredients.
How to Make Salsa Verde
Homemade salsa verde is quick and easy to make. The vegetables are roasted first, then blended with cilantro, lime juice, and salt until smooth or chunky.
1. Roast the Vegetables
Roast the tomatillos, peppers, onion, and garlic until softened and lightly charred. Roasting adds depth and gives the salsa a richer flavor than a raw version.
Here is my full tutorial on how to roast peppers and vegetables with tips for success.
2. Blend the Salsa
Add the roasted vegetables to a blender or food processor with cilantro, lime juice, and salt. Blend until smooth for a pourable sauce, or pulse a few times for a chunkier green salsa.
3. Taste and Adjust
Taste the salsa and adjust the salt, lime juice, or heat level as needed. For the best flavor, let it rest for at least 30 minutes before serving.
Tips for the Best Salsa Verde
These simple tips will help you get the best flavor and texture from your salsa verde every time.
- Roast for deeper flavor: Charring the tomatillos, peppers, onion, and garlic gives the salsa a slightly smoky finish.
- Use serranos for more heat: Serrano peppers are spicier than jalapeños and work well if you prefer spicy salsa.
- Control the texture: Blend until smooth for a sauce or pulse briefly for a chunkier dip.
- Let it rest: Salsa verde tastes even better after the flavors have time to blend.
- Adjust after blending: Tomatillos vary in tartness, so taste before adding extra lime or salt.
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How to Use Salsa Verde
Once you’ve made this salsa, there are countless ways to use it in both traditional Mexican recipes and modern dishes.
- Spoon it over burritos, quesadillas, or nachos.
- Use it as a fresh topping for tacos and taco bowls.
- Serve it with carne asada or Mexican shredded beef.
- Use it as a dip for tortilla chips, taquitos, or Mexican appetizers.
- Add it to eggs, rice bowls, or beans.
Use it as a base for dishes like chili verde for a rich, slow-simmered meal.
Mexican Green Salsa Variations
This recipe is easy to customize depending on the flavor, texture, and spice level you want.
- Spicy salsa verde: Use serrano peppers or add an extra jalapeño.
- Avocado salsa verde: Blend in ripe avocado for a creamy green sauce. It’s a step up in terms of heat and flavor from avocado crema.
- Raw salsa verde: Skip the roasting step for a brighter, sharper flavor.
- Roasted garlic salsa verde: Add extra roasted garlic for a deeper savory flavor.
- Creamy salsa verde: Blend with Mexican crema, lime crema, sour cream, or Greek yogurt for a smooth, creamy variation.
How to Store Salsa Verde
Store in an airtight container in the refrigerator for up to 5 days. Stir before serving, as natural separation may occur.
For longer storage, freeze in a sealed container for up to 3 months. Thaw overnight in the refrigerator and stir well before using.
For best flavor, allow the salsa to come to room temperature before serving.
Frequently Asked Questions
Is salsa verde spicy?
Salsa verde can range from mild to spicy depending on the type and amount of peppers used. Jalapeños are milder, while serranos add more heat.
Can you make salsa verde without roasting?
Yes, salsa verde can be made raw by blending uncooked ingredients. This creates a brighter, more acidic flavor compared to roasted versions.
Why is my salsa verde bitter?
Bitterness can come from over-roasting tomatillos or using too much lime juice. Balance the flavor with salt or a small amount of sweetener if needed.
How To Make Salsa Verde
Ingredients
ROASTED VEGETABLES
- 1¼ lbs tomatillos, husks removed (*Note 1)
- 2 large jalapeños, stemmed (*Note 2)
- ½ medium white onion, sliced
- 3 cloves garlic, unpeeled
- 2-3 Tbsp avocado or vegetable oil, divided (*Note 3)
SALSA VERDE
- ½ cup cilantro, loosely packed
- 1 tbsp fresh lime juice (plus more to taste)
- ½ tsp kosher salt (plus more to taste)
- ¼ tsp cumin, optional (*Note 4)
Instructions
ROAST PEPPER IN THE OVEN
- Place the oven rack in the top position of the oven. Set the oven to high broil.
- Place the tomatillos, jalapeños, onion slices and unpeeled garlic cloves on a rimmed baking sheet lined with aluminum foil or parchment paper. Drizzle with 1-2 tbsp oil and use tongs to toss to coat each piece. For best results, arrange in a single layer.
- Place the baking sheet in the preheated oven. Roast the peppers for about 15-20 minutes, turning halfway through. The skin should blister and blacken in spots.
- Once roasted, remove from the oven and transfer to a resealable bag or place in a large bowl, and cover with plastic wrap. Pour the excess liquid that was released during roasting into the blender.
- After 15 minutes, use your fingers or a paper towel to peel away the skin gently.
- For a milder salsa, slice open the peppers and scrape out the seeds with the knife.
ROAST PEPPERS ON THE STOVE TOP OR GRILL
- Turn on a stove top burner, or outdoor grill, to high heat. Use a pair of metal tongs to place the pepper on the burners directly over the open flame. Turn every few minutes to evenly char.
- Once evenly roasted, remove from the flame and transfer to a resealable bag or place in a large bowl, and cover with plastic wrap.
- After 15 minutes, use your fingers or a paper towel to peel away the skin gently.
- For a milder salsa, slice open the peppers and scrape out the seeds with the knife.
MAKE THE SALSA VERDE
- Transfer the roasted peppers, tomatillos, onions, peeled garlic, salt, cilantro, lime juice and cumin to a blender. Blend until smooth, or use the pulse button 8-10x to keep it a bit chunky. Taste and add more lime juice and/or salt as desired.
- OPTIONAL STEP: For a thicker salsa, heat 1 tbsp oil in a medium saucepan over high heat. Once hot, pour the salsa into the pan (it will steam and splatter a bit). Immediately stir and cook until salsa is darkened and thick enough to coat the back of the spoon (approx. 2-3 minutes). Remove from heat.
- Store salsa verde in an airtight container in the refrigerator for up to 5 days. Stir before serving.