This Tomatillo Salsa Verde recipe is packed with flavor, and the addition of serrano peppers gives it a nice spicy kick. Best of all, it's incredibly easy to make and can be whipped up in just 5 minutes!
If you're looking for a delicious and easy-to-follow recipe for tomatillo salsa verde, look no further! This recipe is simple to make and can be tailored to your own taste preferences. Plus, it's perfect for pairing with Mexican dishes or enjoying it as a snack on its own.
Sure, you can buy a jar of salsa verde from the store, but the flavor doesn't come close to when you make it fresh at home! And because it's literally just throwing things in a blender with no cooking required, this is the easiest way to make a fresh, delicious sauce to serve with all kinds of dishes to add that homemade taste to an easy dinner!
Tomatillo salsa verde is a refreshing and flavorful green sauce made with green tomatillos, serrano chili peppers, and onions. The serrano peppers give the salsa a little kick, while the tomatillos give the salsa a distinctive sour flavor. This salsa is a simple recipe that is perfect for serving with tortilla chips as an appetizer, or using as a condiment drizzled over Mexican food like burritos, huevos rancheros, enchiladas, or tacos.
What is the difference between salsa and salsa verde?
Salsa is a general term for a sauce made from a combination of chopped tomatoes, onions, and chili peppers. Salsa Verde, on the other hand, specifically refers to a salsa made with green ingredients like tomatillos and green chili peppers.
What You'll Need
Scroll down to the recipe card below this post for ingredient quantities and full instructions.
- Green tomatillos - You'll find these in the produce section of any grocery store. They should be fairly firm and have papery skins that you peel off before using.
- Serrano chile peppers - These are anywhere from 5x to 10x hotter than jalapeno peppers, so if you want to tone down the heat feel free to swap them out for jalapenos instead.
- Minced onion - We prefer white onion for our salsa verde, but yellow or red onion will work as well.
- Garlic cloves
- Fresh squeezed lime juice
- Ripe Avocado - Just for a garnish, really, unless you want to blend it in for more of a creamy salsa verde.
How to Make Tomatillo Salsa Verde
Prep. Peel off the papery skin and rinse the tomatillos and chili. Quarter the tomatillos and discard the stem of the chili pepper.
Assemble. Add your tomatillos, chili, onion, garlic, cilantro, lime juice, water, and salt into your blender or food processor.
Blend until smooth. Taste and add more salt if needed.
Serve. Transfer the sauce into your serving dish and add pieces of avocado with the rest of the onion and additional cilantro to garnish as a dip and serve with chips. Or enjoy with nachos, fajitas, quesadillas, tacos, or any other Mexican food.
Tips for Success
Here's how to make sure your tomatillo salsa verde turns out perfect!
- Thin if needed. If the salsa verde is too thick for your liking, you can add a tablespoon of water at a time to the blender until you reach the desired consistency.
- Make it spicier. If you like your salsa on the spicy side, you can add more serrano peppers to the recipe.
- Make it milder. If you prefer a milder salsa, you can replace the serrano peppers with jalapeño peppers. For a super mild version, slice the jalapeno in half and remove the stem and seeds first.
- Adjust the salt level to taste. Be sure to taste the salsa and add additional salt if needed. The amount of salt required will vary depending on your personal preferences and how salty your other ingredients are.
- Make it ahead of time. This salsa can be made up to 2 days in advance and stored in an airtight container in the fridge until you're ready to use it. You could even make a big batch and store it for later.
- Remove husks. Be sure to remove the husks from the tomatillos before using them in the recipe. The green husk can give the salsa a bitter flavor.
- Fresh tomatillos sub. If you cannot find fresh tomatillos, you can use canned ones instead.
- Don't over-blend. Do not blend the salsa for too long, or it will become foamy.
Easy Dishes to Serve with Tomatillo Salsa Verde
If you want to keep things super simple, pair your tomatillo salsa verde with nachos or tacos. If you're up for putting in a little more effort, here are some easy main dish ideas that will go well with the flavors in this recipe:
- Huevos Rancheros
- Grilled or baked fish, chicken, or shrimp
If you do not have all of the fresh ingredients on hand that are needed for this recipe, here are some ingredient substitutions that you can use to still make a delicious salsa verde:
Tomatillos. If you cannot find tomatillos, you can substitute small green tomatoes and a bit of extra lime juice. Look for small, firm tomatoes that are bright green in color.
Chili peppers. If you do not have serrano chili peppers, you can use jalapeño peppers instead. If you want a milder salsa, remove the seeds and ribs from the peppers before adding them to the recipe.
Cilantro. If cilantro is not your thing, feel free to leave it out of the recipe or substitute it with parsley.
Lime juice. You can also use lemon juice in this recipe if that is what you have.
If you would like to switch up this recipe a bit to make it your own, here are some variations that you can try:
- Add diced mango or pineapple to the salsa for a sweet and spicy flavor.
- Try using different types of chili peppers for a different level of spice.
- Mix in some black beans or corn for a heartier salsa that is more of a dip.
- Stir in some diced avocado before serving for a creamy texture.
- Add diced red onions for a bit of sweetness.
- Try roasting the tomatillos, peppers, and onions before blending for a smoky flavor.
- For a thinner salsa, add more water or tomato juice when blending.
- For a thicker salsa, add an extra avocado or some diced tomatoes.
How to Store
Leftover tomatillo salsa can be stored in an airtight container in the fridge for up to 5 days.
Can I Freeze This Recipe?
Yes! This fresh salsa verde freezes well. Simply place it in a freezer-safe container and store it in the freezer for up to 4 months. Thaw overnight in the fridge before using.
Salsa verde is a type of green salsa that is made with tomatillos, chili peppers, onions, and cilantro. This salsa has a bright, fresh flavor with a bit of heat. It pairs well with Mexican dishes such as tacos, burritos, and enchiladas.
Salsa verde can be spicy, depending on the type of chili peppers used in the recipe. If you want to reduce the spice level, you can remove the seeds from the peppers before adding them to the salsa.
Salsa verde is a versatile sauce that can be used as a dip, condiment, or even as a salad dressing. Try it with corn chips, on tacos, burritos, enchiladas, or even grilled chicken or fish. It also makes a great topping for baked potatoes or eggs.
Yes, salsa verde is a healthy option as it is low in calories and fat. This salsa is also a good source of vitamins A and C, as well as dietary fiber.
The main difference between salsa verde and guacamole is the texture. Salsa verde is a smooth sauce made with blended ingredients, while guacamole is made with mashed avocado and has a chunky texture. Both are delicious!
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Tomatillo Salsa Verde
- 1 ¼ pound tomatillos
- 1 serrano chili
- 2 Tablespoons finely chopped white onion
- 1 garlic clove
- 1 teaspoon chopped cilantro, plus more for garnish
- ½ to 1 teaspoons fresh squeezed lime juice (or lemon juice)
- 2 Tablespoons water
- ½ to 1 teaspoons kosher salt, to taste
- 1 avocado (optional)
- Rinse the tomatillos and chili with water.
- Cut your tomatillos into small pieces. Then add your chili, 1 tablespoon of onion, garlic clove, 1teaspoon of cilantro or the equivalent in leaves, lemon juice, water, and salt into your blender. Blend until smooth.
- Taste and add more salt if needed.
- Place sauce into your serving dish and add pieces of avocado with the rest of the onion and additional cilantro.
- Enjoy with nachos, fajitas, quesadillas, or tacos.
- If the salsa verde is too thick for your liking, you can add a tablespoon of water at a time to the blender until you reach the desired consistency.
- Leftover tomatillo salsa can be stored in an airtight container in the fridge for up to 5 days.
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