This is an authentic Mexican salsa verde which is easy to make in the blender or food processor.
Are you more of a red or green salsa sort of person?close
Salasa verde is very popular in different parts of the world because of its taste and is very good for health.Especially in the hotels and restaurants of Mexico it is served with many Mexican foods and it is very much liked by Mexican people.
Who’s ready for some salsa???
The good news about making salsa verde from scratch is that it’s incredibly easy to make. Just pick up a batch of fresh tomatillos.
Pro tip: look for the ones that are firm and vibrant green and not shriveled up.)
Roast them up along with some serranos until they’re slightly charred. (Or if you want to speed up that process, you can pop them under the broiler!)
Then add them to a blender or food processor with lots of fresh cilantro, onion, garlic, cumin, and lots of fresh lime juice. Puree until combined…
…and then a vibrant, delicious, warm batch of fresh salsa will be yours to enjoy. Serve it up with chips (my standard), or whatever Mexican recipe happens to sound good to you that day. Or this salsa will keep in the refrigerator in a sealed container for up to 5 days. Easy peasy…and muy delicioso.
- prep time: 5 MINUTES
- cook time: 5 MINUTES
- total time: 10 MINUTES
- yield: 16 OZ OF TOMATILLO SALSA 1X
Learn how to make delicious, authentic, and irresistible Mexican tomatillo salsa verde recipe with this easy recipe!
- 1 pound fresh tomatillos, husks removed
- 1 serrano pepper (or 2 jalapeño peppers), stem removed
- 2 cloves garlic, peeled
- 1/2 cup fresh cilantro leaves
- 1/3 cup diced white onion
- 1 tablespoon lime juice
- 1 teaspoon Kosher salt, or more to taste
- 1/4 teaspoon ground cumin (optional)
- Preheat oven to 425°F.
- Rinse and dry the tomatillos. Then spread the tomatillos out evenly on a baking sheet (I recommend lining it with foil for easy cleanup), along with the serrano pepper. Roast in the oven for 15 minutes, or until the tomatillos start to brown on top and are cooked through.
- Remove from the oven, and transfer the tomatillos and serrano pepper to a blender or food processor. Add the garlic, cilantro, onion, lime juice, salt, and cumin (if using) to the blender or food processor, and pulse the mixture until it reaches your desired consistency. (Always be careful when blending hot mixtures, as they expand while blending.) Taste and season with extra salt and/or cilantro if needed.
- Serve immediately, or refrigerate in a sealed container for up to 5 days.
*To make this salsa more spicy, I recommend adding in an extra serrano pepper or two. Or to make it less spicy, omit the serranos entirely (or use a jalapeño, which has slightly less heat). You can also always core chile peppers (remove the seeds) to reduce the heat.
*If the salsa is too thick, feel free to add in 1/4 to 1/3 cup of water (or chicken/vegetable stock).