About this recipe
There are a million salsa recipes in Mexico, and the beauty is that there is no wrong way to prepare them. A Mexican salsa verde can be made with raw ingredients or with tomatillos that are roasted, steamed, baked, or boiled.
You can cook the cilantro or use it fresh. There is no wrong way to make it. Everyone will be happy as long as it has that extra little touch of spicy magic.
Salsa verde ingredients
- Tomatillos
- Garlic cloves
- Serrano chili peppers
- Cilantro
- Salt
How to make salsa verde
On the stove: Place the tomatillos, garlic, and serrano chili on a skillet or griddle to roast. When they are charred and soft, blend with a big handful of fresh cilantro and a pinch of salt.
In the oven: Place the ingredients on a baking sheet and roast until everything is charred. Blend with cilantro and a good pinch of salt.
Use the whole bunch of cilantro, stems and all. The stems are where all the flavor lives. Also, always leave the paper peel on the garlic cloves when roasting. It protects them from burning and getting bitter.
How to use salsa verde
- In Mexico we put a bowl of salsa at the center of the table every single day, with warm tortillas, avocado, and guacamole or queso fresco on the side.
- As a base for green enchiladas, green posole, or any Mexican stew.
- Add diced avocado and serve with corn chips as a snack. Perfect after school or for game day.
Tips
- Make it your own. Use my recipe as a guide. Taste as you go and adjust until it’s perfect for you. More spicy, less spicy, extra cilantro. Whatever you want.
- How to know when tomatillos are ready. They change to a lighter green and get soft to the touch. A little char is good.
- How much heat. One serrano is mild, two is medium. Remove the seeds for less heat.
- Storage. Keep in a jar with a tight lid in the fridge for up to a week. You can freeze it too, just adjust the seasoning when you thaw it.
- Double the batch and use the extra for enchiladas, to season refried beans, or as a base for green posole.
Recipes that are great with salsa verde
Authentic Mexican Salsa Verde(Roasted Tomatillo Salsa)
Equipment
- Skillet or baking sheet
Ingredients
- 4 to 5 tomatillos husked and rinsed
- 2 garlic cloves unpeeled
- 1 to 2 serrano chili peppers
- 1 large bunch of fresh cilantro stems and all
- Pinch of salt
Instructions
On the stove:
- Roast the tomatillos, serrano peppers, and garlic cloves (with peel on) on a dry skillet or griddle over medium high heat. Turn them as they char, about 8 to 10 minutes total.
- Remove the peel from the garlic. Blend everything with the cilantro and a good pinch of salt until smooth.
- Taste and adjust. More salt, more chile, more cilantro. Make it yours.
In the oven:
- Place the tomatillos, serrano peppers, and unpeeled garlic on a baking sheet. Roast at 350°F for about 15 to 20 minutes until charred and soft.
- Remove the peel from the garlic. Blend everything with cilantro and salt.
- Taste and adjust.
Notes
Use the whole bunch of cilantro, stems included. That’s where the flavor is. Just cut off the roots.
One serrano is mild, two is medium. Remove the seeds for less heat.
If you can’t find serranos, use jalapeños (seeded) or a chipotle pepper in adobo for a smoky version.
Store in a jar with a tight lid in the fridge for up to a week. You can freeze it too.
Nutrition
information
Nutritional information of this recipe is only an estimate, the accuracy for any recipe on this site is not guaranteed.
Hi, I’m Ale Graf!
I’m a Mexican home cook based in Texas and the voice behind AleCooks and Piloncillo & Vainilla.
I create easy, family-friendly recipes with Mexican roots and a plant-forward mindset—always flexible and made to bring people together. I’m also the co-author of Yo Cocino Latino and love helping home cooks feel more confident in the kitchen.
Come say hi on Instagram—I’d love to hear what you’re cooking.