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About this recipe
There are many ways to prepare an excellent Mexican salsa verde, and each family has its own secret recipe. This recipe is one of my favorites because, with the same ingredients, you can make authentic Mexican salsa verde in two ways: fresh and cooked. Both are delicious.
I truly believe there is no Mexican household without homemade salsa on the table or in the fridge. Just think about it: a taco without salsa doesn’t taste as good as one with a good spoonful of salsa. I mean, I can’t even imagine it! 😳 I always have at least one type of salsa in my house, either salsa Roja molcajeteada or salsa verde.
Use this recipe as a guide for making your own family recipe for salsa verde. If you like onion a lot, add more, or if you prefer jalapeño peppers instead of serranos, change it. Or, if you want to put an avocado in the fresh salsa with the raw ingredients, go for it.
Ingredients to make Mexican salsa verde
- Serrano peppers
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.
Mexican Salsa verde, fresh and cooked
- Sauce pan
- 5-7 tomatillos depending on the size peeled and rinsed
- 1 cup cilantro leaves, and stems
- 1-2 serrano chili peppers
- 1 / 4 cup chopped white onion
- 1/2 teaspoon salt
- 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.
- 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.
Nutritional information of this recipe is only an estimate, the accuracy for any recipe on this site is not guaranteed.
How to use fresh or cooked Mexican Salsa verde
Tips and tricks
If you don’t have a Vitamix or any other powerful blender, chop into big chunks all the onion and tomatillos; roughly chop the cilantro.
Add a tablespoon or so of water to make your blender run better. I like to add the cilantro at the end. Sometimes, the stems can get cut up in the blades.
Blend until you achieve the texture that you want. It tastes terrific, fully blended, or chunky. Do as you like. Use hot or cold; this Mexican salsa verde tastes fantastic both ways.