You are only 10 minutes away from experiencing the most delicious Salsa Verde! This version is made with fresh tomatillos (not roasted), resulting in a vibrant and flavorful green salsa you will love! You’ll never want to roast your tomatillos again- I promise! Serve with tortilla chips, tacos, quesadillas, enchiladas or burritos.
Tomatillos are in season right now and I can’t believe it’s taken me this long to share this fantastic recipe with you! And when you try it- I think you’ll be wondering the same thing too, because this Salsa Verde is simply the BEST!
WHY I love This Salsa Verde!
- It is made with fresh tomatillos- not roasted. Please just trust me here!
- It only takes 10 minutes to make! Just put everything in a food processor and pulse.
- It’s made with straightforward ingredients you can find anywhere!
Salsa Verde Ingredients
- Fresh Tomatillos – husked, rinsed, kept raw and fresh, not roasted.
- Cilantro- leaves and tender stems – the thin stems add another layer of flavor, slightly different from the leaves.
- Fresh Green Chili Peppers– jalapeno or serrano chilis. I love the heat of serrano chilies here but jalapenos are milder if you prefer that.
- Fresh Garlic – for a nice kick
- Onion – white, sweet, or yellow onions all work.
- Fresh lime juice- to give a nice burst of tanginess.
- Salt, sugar and ground coriander – a little sugar helps balance the acid here!
How to make Salsa Verde
Step one: Tomatillos are covered in a husk and the skin tends to be a little sticky. After removing the husk, rinse the tomatillos in warm water to remove the sticky film. Then cut and quarter them.
Step two: Place the raw tomatillos, cilantro, onion, garlic, fresh chilies, lime and seasonings in a food processor and pulse repeatedly until combined.
Step three: Place in a jar or bowl and refrigerate until using. This will keep 4 days in the fridge. Look at this incredible color! What gives the salsa verde its beautiful vibrant green color is using fresh tomatillos, fresh chilies and the addition of cilantro.
What to serve with Salsa Verde
SALSA VERDE FAQS
In Mexico, Tomatillo Salsa and Salsa Verde are the same thing.
Tomatillos are tart and fruity, more so than a tomato, but with a similar texture. They have an herbal, grassy flavor with a bright tangy acidity.
Tomatillos are not spicy whatsoever.
Can you eat tomatillos raw?
Tomatillos can be eaten raw, but best blended into a salsa.
I’m so excited for you to try this Fresh Salsa Verde – please let me know what you think in the comments below! Love Mexican food? Check out our 45 Fresh & Tasty Mexican Recipes!
Enjoy!
xoxo
More Salsas to try!
Salsa Verde
- Prep Time: 10
- Total Time: 10 minutes
- Yield: 2 ½ cups 1x
- Category: salsa, sauce, condiment
- Method: Blended
- Cuisine: Mexican
- Diet: Vegan
Description
You are only 10 minutes away from experiencing the most delicious Salsa Verde! This version is made with fresh tomatillos (not roasted), resulting in a vibrant and flavorful green salsa you will love! You’ll never want to roast your tomatillos again- I promise! Serve with tortilla chips, tacos, quesadillas, enchiladas or burritos.
Ingredients
- 1 lb Tomatillos, husked, rinsed ( in warm water) and quartered
- 1/2 bunch cilantro- leaves and tender stems OK ( 1 cup, packed)
- 1–2 jalapeno peppers (or use more, for spicier) or 1–2 serrano chilis ( I like 2 serranos)
- 1 small garlic clove
- 1/3 cup diced white or yellow onion
- 3 tablespoons lime juice plus more to taste
- 1/2 teaspoon ground coriander
- 1/2 teaspoon sugar ( or agave or honey)
- 1 tsp kosher salt
- 1 T olive oil (optional)
Instructions
- Place all ingredients in a food processor and pulse until uniformly combined.
- Taste, then adjust salt, heat and lime. ( I find it helpful to taste with a chip, or whatever you are serving this with.)
- Refrigerate until serving!
Notes
This fresh tomatillo salsa will keep 4 days in the fridge.
If you like extra heat, serrano chilies are a great option.
If it ends up too spicy for your taste, you can temper it by adding cucumber or more tomatillo. Re-adjust with salt and lime.
Nutrition
- Serving Size: ¼ cup
- Calories: 34
- Sugar: 2.6 g
- Sodium: 233.8 mg
- Fat: 2 g
- Saturated Fat: 0.3 g
- Carbohydrates: 4.2 g
- Fiber: 1.2 g
- Protein: 0.6 g
- Cholesterol: 0 mg
I’ve never had fresh salsa verde before, so nothing to compare it to, but I couldn’t imagine this tasting any better! It was amazing! Tomatillos are very exotic in the place I live, so I have also tried making it with tomatoes instead and it was also delicious.
Glad you enjoyed this!
So easy and delicious! We used 1/2 jalapeño for kid-level spiciness and used it in a chicken bake:
https://www.simplyrecipes.com/recipes/salsa_verde_chicken_bake/
Thank you for the wonderful recipe!
Thanks Christine!
Delicious! I could eat it like a green gazpacho!
Same here! 😉
Loved the recipe. My phone auto corrects. It’s very frustrating
I loved the recipe, but I did roast my tomatillos for that Roasted char flavor that elevates this salsa to an awesome level I used 2 seranos and 2 dried chile de arbo, no sugar, but otherwise made no changes to your recipe. It was excellent, super easy and easily adjustable to taste. Thank you.
Glad you enjoyed it!
I’d been given tomatillos and took so long to find your, so much easier recipe –
saved the day!!
Yay!!! glad you enjoyed it!
This salsa is a delicious and this time I added a small tomato and no sweetener.
So good! Thank you!
Perfect Michelle- gald you enjoyed this!
This salsa is a delicious and this time I added 2 small tomatoes.
So good! Thank you!
This is almost exactly how my mother in law taught me to make it! I have always thought it was delicious! You can put it on eggs, migas, tostadas, quesadillas, bean tacos, pork tacos, chicken tacos, jackfruit tacos, enchiladas, fish tacos, top a Tex-Mex salad bowl. It will taste good on almost anything. I am almost tempted to pour some on some vanilla ice cream and see how that goes. LOL. That might be over the top, but this salsa has it all, it’s fresh, bright, spicey, a little sour, a tiny bit sweet while still being savory, with the flavor of cilantro mingling in there. What more could you ask for?
I’m so happy you like this Helen- it is one of my favorite salsa recipes– so fresh and bright!
Absolutely the best tomatillo salsa. We had it on pulled pork tacos. I would put it on chicken or fish or any protein. Shared the recipe with my sisters. Thank you for sharing all your great recipes.
So glad you liked it Missy!
Really delicious! I took half of the salsa and blended it with an avocado just as an experiment, and that was amazing too! I’ve clearly been overthinking tomatillos!
Great idea Ginger! Love it!
The best I’ve ever tasted by far. Thanks for sharing.
thanks Blair!
I’m a chef and I have always toasted my tomatillos. All I can say is WOW! It has such a bright taste. I made a triple batch, some to give to friends and sons for my family.
I was the same before I tried this way. Flavors pop. Glad you gave it a go.
This recipe is amazing! I don’t have a food processor, but just dicing everything worked perfectly. New family favorite.
Oh Wow! Great to hear!
Would this freeze well?
You would lose the lovely color I’m afraid. Honestly I haven’t tried freezing!
This was delicious! Would this can well? Would I need to do anything differently? Thanks for all the delicious recipes 🙂
No, sorry, this is not a canning recipe- I think they require cooking? Not an expert in canning.
Easy and so tasty! We like fresh tasting salsa’s and this delivered, a new favorite at our house.
So easy and so fresh! Love it!
Thanks so much Mert! Glad you enjoyed it!
I also was a little hesitant about this one. But knew if it was on Feasting At Home, it would most likely be delicious. And it was. I like roasting, but this is just as good. And pretty!
Pairing this with the jackfruit tacos tonight. Super excited.
Thanks Marissa!
I was skeptical- I always roast. Well, never will I be doing that again. Can’t believe it took me this long to discover this.
So glad you liked it Peter!
One of the best salsas I’ve ever had. TEN stars.
Ridiculously good.
Fantastic- I made the recipe as is, with 2 jalapeños. Perfect- I’ll never go back to roasting tomatillos again!
Great to hear you liked it!
Incredible recipe! I love the fresh and lively flavors of this salsa! I added about 1 TB of some cucumber water (a previous recipe for tzatziki where I strained the cucumbers and froze the liquid from them for a later day) just to counter a little bit of the Serrano pepper I added. This is suberp and will be a staple in my kitchen from now on!
So glad you liked it!
Ok, Im officially blown away. AMAZING!
This turned out so good. Who knew using fresh tomatillos would taste so good- I’ve always roasted them, but this way is so much better!