All you need to make this easy homemade mexican salsa verde is garlic, tomatillos, onion, serrano chiles and a little salt.
This amazing recipe is going to blow your mind how easy it is.
The past two years we’ve grown our own tomatillos and it has been so so worth it because I can make a huge batch of this salsa at the end of summer and we get to enjoy it through the rest of the year. I make one batch that is really mild (for when we have guests), and a spicier batch (per my husband’s request).
Mexican Salsa Verde Ingredients
Basically all you need is five ingredients for this tomatillo salsa.
- Tomatillos – Known as “little tomatoes” in Spanish, although not true tomatoes, these little gems contribute the perfect blend of tangy, tart, and subtly sweet flavors. Boiling tomatillos cooks them while preserving their fresh green flavor.
- Serrano peppers – These add the heat to the salsa and you can add more less according to preference. Jalapeños, Anaheim or Hatch chiles or a combination will work too but will also slightly change the flavor of the salsa.
- Yellow onion & garlic – Adds all the sweet and savory flavors you’ll need.
- Kosher salt – Really draws out the flavors of all the other ingredients.
How to Make Tomatillo Salsa Verde
So let’s get down to the “how-to”. You boil the tomatillos and chiles until the tomatillos turn a medium dark green, then remove from the water place in a food processor or blender with the garlic and onion and blend until smooth.
Once the sauce is smooth, remove and transfer to a medium-sized pot and simmer until it thickens (about 5-10 minutes).
And that’s it! So so simple and it’s seriously so good on top of enchiladas, with chips, or just straight out of the jar.
Additions & Variations
This green salsa recipe is perfect as is but if you like experimenting and tweaking recipes to your personal preference, try these additional ingredients:
- Avocado: The creaminess of the avocados would pair perfectly with the tangy tomatillos.
- Corn: Corn brings a sweet and chunkier element.
- Fresh Cilantro: Cilantro adds a burst of freshness as would arugula, mint or basil.
- Red Onions: Substituting red onions adds a touch of brightness and slightly spicier kick.
- Lime Juice: This salsa has plenty of tang but a squeeze of fresh lime juice would add an additional citrusy flavor to the salsa.
- Pepper: Season to taste for a peppery flavor.
- Sugar or Honey: A little sweetness to offset the acidity of tomatillos.
- Spices: Cumin, smoked paprika or oregano would work well with this recipe.
- Sour cream or greek yogurt: Add a dollop to make it creamier.
Storage
This green salsa is at its best when served fresh or store it in an airtight container or mason jar and refrigerate for a few hours ahead, until ready to serve.
Store any leftover tomatillo salsa in the refrigerator for up to 4 days, or freeze it in an airtight container or a freezer-safe Ziploc for up to 2 months.
This recipe canned be canned if you would like to do so.
This salsa verde is great for dipping with tortilla chips, adding to chicken soup, and I also make this green salsa enchiladas recipe. It’s a must try!
Authentic Mexican Salsa Verde
All you need to make this easy Mexican salsa verde is garlic, tomatillos, onion, serrano chiles and a little salt.
Ingredients
- 1 lb tomatillos, husks (skin) removed
- 1-3 serrano chiles (1 for mild, up to 3 for spicy)
- 1 large yellow onion, quartered
- 3 garlic cloves
- Kosher salt, to taste
Instructions
- In a large pot, bring water (enough to cover all the tomatillos ) to a rolling boil and add the tomatillos and chiles.
- Cook the tomatillos until they turn a medium dark green (about 12 minutes), then remove and place along with the chiles into a blender. Reserve liquid and add later for a saucier texture (optional).
- Add the onion and garlic and blend until smooth.
- Add to a medium-sized pot to simmer and reduce for about 5-10 minutes.
- Transfer to a bowl and add salt to taste.
