Salsa Verde
Salsa verde (green salsa) strikes the perfect balance between sweet and savory. It has a bright citrusy tang but packs enough spice to provide heat to dishes like tacos and enchiladas. Pair it with pork, chicken, or shrimp for a delicious dressing, or enjoy it as a party dip with tortilla chips.
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Why I love this recipe
My family loves eating green chicken enchiladas, mostly because the dish is oozing with salsa verde. I often reserve some green salsa in the freezer for later because I love it so much.
I’m even at the point of trying to grow tomatillos in our raised garden beds! (I only had one seedling take off late in the season, so I’m trying again next year.)
What to Expect
You’ll find the full recipe at the end of this post. Read on for helpful tips on controlling the spice level and achieving the perfect consistency.
Salsa Verde Ingredients
The main ingredients in this green salsa are tomatillos and serrano peppers. Serrano peppers are smaller and spicier than jalapeño peppers, and the spice level can vary depending on the size.
I recommend choosing 2-3 small serranos, but you can modify this amount if you desire more/less heat.
After boiling the tomatillos and peppers, you’ll blend the mixture and add the remaining onion, garlic, and cilantro. Then add a dash of salt to taste.
White Onions vs. Yellow Onions
As a general rule, I recommend using white onion when it’s a “raw” ingredient and yellow onion when the recipe calls for cooked onion. Yellow onions are sweeter, so I prefer white onions for salsa verde.
Choosing Ripe Tomatillos
Tomatillos have a thin husk around the fruit, so look for a soft husk that is neither too dry nor too brown. Always remove the husks before boiling the tomatillos.
Before buying, you can peel back an edge of the husk to make sure the fruit inside is bright green and free of blemishes.
I err on the side of adding more tomatillos than the recipe suggests because I like to have sauce left over. You can modify the amount of onion, garlic, and cilantro in the recipe if you plan to make a larger batch.
How to Cook Salsa Verde
After boiling the tomatillos and serrano peppers (about 10 minutes), the color will deepen and turn an olive shade of green, as shown in the first photo below.
Tomatillos and peppers after boiling 
Adding onion and garlic 
Adding cilantro
Transfer the mixture to a food processor or blender, and pulse until the ingredients are well combined. Reserve the water in case you need to add more later.
Note: To control the spiciness, you can reserve one pepper to add or omit after tasting the sauce. Usually, you can tell how spicy the sauce is from the smell alone.
Next, add minced garlic and onion. Pulse only until combined to avoid further mincing the onion pieces. Remember, the goal is to have a salsa with body, not a puree.
Finally, add cilantro and give it a few more pulses before adding salt to taste. I suggest leaving some larger pieces of cilantro for more texture. If the sauce is too thick, you can dilute it with the reserved water.
It’s as simple as that!
Mexican Cooking Tip
Use the boiled water from the tomatillos and serranos for Mexican rice or other complementary dishes that require hot water, if desired.
How to Store Green Salsa
Store the mixture in the refrigerator for 3-5 days. Once it cools, salsa verde tends to develop a thicker consistency. You can add water and warm the mixture to make it runnier.
You can also store salsa verde in the freezer for up to 6 months. I suggest using glass mason jars or another food storage container that is freezer-safe.
More Salsas to Try
If you’re looking for more traditional Tex-Mex dips and sauces, try these next:
Easy Salsa Verde
Ingredients
- 6-8 tomatillos
- 1-2 serrano peppers
- 1 clove garlic (minced)
- 3 sprigs cilantro
- 1/4 medium white onion (diced)
- 1/4 teaspoon salt
Instructions
- Remove the outer husks from 6-8 tomatillos. Rinse the tomatillos and 1-2 serrano peppers well.
- Bring 4 cups of water to boil in a pot. Then add the tomatillos and serranos. Boil the tomatillos and peppers on medium heat, uncovered, until tender (about 10 minutes). The skins of the tomatillos and peppers should turn from bright green to dark green.
- Remove the pot from the stove, and place the tomatillos and serrano peppers (stems removed) in a blender or food processor. (Reserve the water in the pot to dilute the salsa later, if needed.) Pulse the mixture until smooth.
- Add the 1/4 medium white onion and 1 clove garlic (minced) and pulse slightly.
- Add the 3 sprigs cilantro and pulse just until combined. Add about 1/4 teaspoon salt (to taste) and pulse once more. If desired, dilute the salsa with 1-2 tablespoons of the reserved water from the pot.
- Pour the salsa over chicken enchiladas, shrimp tacos, quesadillas, nachos, or your favorite Mexican dish. You can also serve it as a dip with tortilla chips.
