Salsa Verde is easy to make with a handful of fresh ingredients! Tomatillos, jalapeños, cilantro and more blend together to create a deliciously vibrant salsa that’s so much better than anything you can buy in a jar. Perfect for Cinco de Mayo or any other time you need some chips and salsa!

A chip is placed in a bowl of salsa verde.


Salsa Verde

Salsa verde might just be my favorite salsa recipe… at least for the moment. I can honestly never say that just one salsa is the very best because I love them all too much! You know that one person at the table that always fills up on chips and salsa at Mexican restaurants before the entrees are ever served? Yeah, that’s me.

This green salsa is freshly flavored as can be with all natural ingredients. Tomatillos are the star of the show and they’re complimented perfectly with jalapeños, cilantro, garlic, onions, lime juices and a few sprinkles of spices to bring it all together. When you make salsa at home, you can really control every single ingredient and add more or less of everything as you see fit.

There’s definitely nothing wrong with a jar of salsa! However, I’ve yet to taste a jarred salsa that’s as good as this homemade salsa verde. Even the more expensive organic jars out there can’t compare to a freshly blended bowl of all fresh ingredients. Whether you’re hosting a Cinco de Mayo party or just enjoying margaritas with friends, this is the salsa recipe you need!

A blender is filled with salsa verde ingredients.

How to Make Salsa Verde

Take a quick look at just how easy this blender salsa recipe is! For more exact ingredient measurements and step by step instructions, scroll down to the recipe card at the bottom of the page.

  1. Roast. Peel the husk off the tomatillos, cut in half and drizzle with olive oil on a baking sheet before roasting until tender.
  2. Blend. Place everything in a blender and pulse until smooth. Season with a little salt and pepper if desired. Give it a quick stir to combine.
  3. Enjoy! Serve your salsa verde in a bowl topped with lots of fresh cilantro and crumbled cojita cheese. Don’t forget your homemade tortilla chips for the very best bite!
A tortilla chip is placed in a bowl of salsa.

Tips and Variations to Try

Here’s how to get the BEST salsa verde every single time! Check out these notes before you toss everything into your blender:

  • Adjust the spice level – You can do this by either deseeding the jalapeños or leaving the seeds in the mix. The seeds are where most of the heat can be found. If you really want some spice, you can toss a serrano pepper into the mix. You can also add some cayenne powder.
  • Cilantro – I know that cilantro is a hot topic with many people. I will say this… even if you think that cilantro tastes like soap, you may still like it in this salsa recipe. The other ingredients really tame it so it’s not super pronounced. It’s just there to enhance the freshness.
  • Make it smooth – Salsa verde really shouldn’t ever be chunky like some other salsas. Make sure you blend the ingredients together until they’re completely smooth.
  • Fresh is best – Make sure all of your ingredients are fresh! This means freshly squeezed lime juice and whole garlic cloves, not the pre-minced alternative. You can only get that signature vibrant flavor with fresh ingredients.

Storage Suggestions

You can store salsa verde in an airtight container in the refrigerator for up to 4 days. It’s a great make ahead recipe! Just make sure the lid is truly as tight as can be so everything stays nice and fresh.

I do not recommend freezing salsa verde.

Fresh cilantro garnishes a bowl of salsa.

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A chip is placed in a bowl of salsa verde.

Get the Recipe: Salsa Verde Recipe

Yield: 12
Prep Time: 10 minutes
Cook Time: 20 minutes
Chilling Time: 30 minutes
Total Time: 1 hour
Salsa verde ("green sauce") is a staple of Mexican cuisine. Its vibrant flavor comes from roasted tomatillos, spicy jalapeños or serrano peppers, onion, garlic, cilantro, and a squeeze of lime juice. Use it as a condiment or a cooking sauce!
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Ingredients

  • 10-12 fresh tomatillos, husks removed and cut into quarters
  • 2 jalapeno peppers, stems and seeds removed
  • 3 garlic cloves, peeled
  • 1/2 cup fresh cilantro
  • 1/4 cup diced onion
  • 1 lime, juiced and zested
  • 1/2 teaspoon ground cumin
  • 1 teaspoon kosher salt
  • Pinch of cayenne, optional

Equipment

  • 1 blender

Instructions 

  • Preheat the oven to 400˚F.
  • Arrange the tomatillos on a baking sheet in a single layer and drizzle with olive oil.
  • Roast the tomatillos for 20 minutes or until tender.
  • Remove from the oven and allow to cool slightly.
  • Place all the ingredients in a blender and puree until smooth, approximately 1-2 minutes.
  • Season with additional salt and pepper, if needed.
  • Stir to combine.
  • Serve immediately in a bowl topped with fresh cilantro and crumbled cojita cheese, if desired.
Calories: 18kcal, Carbohydrates: 4g, Protein: 1g, Fat: 0.4g, Saturated Fat: 0.1g, Polyunsaturated Fat: 0.1g, Monounsaturated Fat: 0.1g, Sodium: 195mg, Potassium: 129mg, Fiber: 1g, Sugar: 2g, Vitamin A: 155IU, Vitamin C: 22mg, Calcium: 9mg, Iron: 0.4mg
Author: Kellie
Course: Appetizer, Condiment, dip
Cuisine: Mexican