A Mexican Kitchen Staple
There’s no doubt—homemade salsa is a must in any Mexican household. I always have at least one salsa in my fridge, whether it’s a salsa roja molcajeteada or a spicy salsa verde. And let’s be honest—a taco without salsa? Unthinkable! 😳
Why You’ll Love This Recipe
✔ Authentic & Easy – This salsa verde is made just like in Mexican kitchens, using fresh tomatillos, chile peppers, and a few simple ingredients.
✔ Two Versions, Same Ingredients – Whether you prefer a bright, zesty fresh salsa verde or a deep, flavorful cooked version, this recipe has you covered.
✔ Versatile & Customizable – Add more onion, swap serrano chiles for jalapeños, or blend in an avocado for a creamy twist.
Ingredients to make Mexican salsa verde
- Tomatillo
- Cilantro
- Serrano peppers
- Onion
- Salt
How to make fresh Mexican salsa verde
For the fresh salsa, blend tomatillos, cilantro, serrano pepper, salt, and chopped onion until well combined. Taste and adjust seasoning with more salt if needed.
How to make Mexican salsa verde with cooked tomatillos
To make the tomatillo salsa, cook all ingredients in a saucepan for 10-15 mins. Blend until smooth. Adjust seasoning to taste.
How to use fresh or cooked Mexican Salsa verde
- Tostadas: finish each tostada with a spoonful of it.
- Sopes, there is no such thing as a perfect bite of a sope without a good salsa.
- Crispy potato tacos: these tacos go perfectly well with both types of salsa verde.
- Vegan Migas, a dream of a bite with a couple of drops of salsa.
- Chilaquiles, use the cooked salsa to assemble your tortilla chips (totopos)
Tips and tricks
- If you don’t have a Vitamix or another high-powered blender, no worries! Just chop the onion and tomatillos into large chunks and roughly chop the cilantro before blending.
- To help your blender run smoothly, add a tablespoon of water if needed. I like to add the cilantro at the end to keep the stems from getting caught in the blades.
- Blend until you reach your desired texture—smooth or chunky, both are delicious! This vibrant Mexican salsa verde is just as good hot as it is cold, so enjoy it however you like!
Mexican Salsa Verde – Two Ways: Fresh & Cooked
Equipment
- Sauce pan
Ingredients
Instructions
- For the raw tomatillo salsa. Combine tomatillos, cilantro, serrano pepper, salt, and chopped onion in a blender for the raw salsa. Blend until well-integrated, then taste and adjust seasoning as necessary.
- Cooked salsa: Place all the ingredients in a saucepan along with a quarter cup of water. Cover and let it cook for 10-15 minutes. Later, blend everything together until well integrated. Taste and adjust seasoning as needed.
Notes
- Tomatillos. Choose firm tomatillos with a bright green husk and skin. Remove the husk just before use. Store in the fridge’s crisper for up to two weeks. Rinse after removing the husks.
- Cilantro. Use the leaves and stem; the stem is where the magic is. It has tons of flavor.
- Serrano peppers. You can easily substitute them with jalapeño peppers if you don’t want the salsa verde to be very spicy.
- Onion. Use the onion that you have on hand; I usually use white onion or yellow onions.
- Salt. Sea salt or kosher salt works excellent here.
Nutrition
information
Nutritional information of this recipe is only an estimate, the accuracy for any recipe on this site is not guaranteed.
Mi enfoque está en recetas que reúnen a las personas alrededor de la mesa, haciendo de cada comida un momento sencillo, delicioso y significativo. También soy autora de Yo Cocino Latino, y mis recetas han sido destacadas en varias revistas y publicaciones en línea.
¡Sígueme en mis redes sociales para inspiración diaria, tips y recetas deliciosas! Y si alguna vez pruebas una de mis recetas — o tienes una receta familiar favorita — ¡me encantaría saberlo! Mándame un DM en Instagram y hablemos de comida. 🍽️✨
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