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salsa verde

Homemade Salsa Verde

Salsa Verde, a staple in Mexican cuisine, is a vibrant and tangy salsa that perfectly complements a variety of dishes. Crafting your own Salsa Verde brings a myriad of advantages, offering a fresh, preservative-free, and customizable condiment that can elevate the flavors of your meals.

Its tangy, slightly tart flavor derived from tomatillos, combined with jalapeños or serrano peppers, onions, and cilantro, makes it a versatile and delicious accompaniment.

Flavor Profile and Dish Suitability

Salsa Verde boasts a tangy, slightly acidic taste with a hint of sweetness and a moderate level of heat.

Try Salsa Verde with various tacos, such as beef tacos, pork tacos, or even fish or crab tacos. Its tangy flavor beautifully contrasts with the richness of meat or the delicate taste of seafood.

Alternatively, enjoy Salsa Verde with cheese, or vegetable quesadillas. Its tangy profile enhances the cheesy and savory taste of these folded tortilla treats.

Equipment Required

To make homemade Salsa Verde, you’ll need a blender or food processor, a cutting board, a knife, and a saucepan.


  • 1 pound (about 6-8) tomatillos, husked and rinsed
  • 1/2 onion, roughly chopped
  • 2-3 jalapeño or serrano peppers, stemmed
  • 2 cloves of garlic
  • 1/2 cup fresh cilantro leaves
  • Juice of 2 limes
  • Salt to taste


  1. In a medium saucepan, place the tomatillos and cover them with water. Bring to a boil, then reduce heat and simmer for about 5-7 minutes until the tomatillos soften and change color.
  2. Using a slotted spoon, transfer the tomatillos to a blender or food processor.
  3. In the same blender or food processor, add the onion, peppers, garlic, cilantro, lime juice, and a pinch of salt.
  4. Blend the mixture until it reaches your preferred consistency—some prefer a smooth sauce, while others like a chunkier texture.
  5. Taste and adjust salt or lime juice as needed.
  6. Transfer the Salsa Verde to a bowl and let it cool to room temperature before refrigerating.

Ingredient Substitutions

For those seeking alternatives due to dietary restrictions or allergies:

  • Replace jalapeños with milder peppers like Anaheim or poblano for a less spicy version.
  • Swap cilantro with fresh parsley for a different herbal note if cilantro is not preferred or available.


Follow the same storage instructions as for homemade Mexican salsa. Store the Salsa Verde in an airtight container in the refrigerator and consume within 5-7 days. For longer preservation, freeze it in a freezer-safe container for up to 3 months.

Suggested Alternatives

  • Guacamole: A creamy alternative made with avocados, jalapeños, cilantro, and lime juice.
  • Salsa de Chile Arbol: Known for its fiery heat, this salsa utilizes chile de árbol peppers, garlic, and vinegar for a potent flavor.


In summary, mastering the craft of creating your own Salsa Verde unlocks a world of tangy, fresh, and vibrant flavors. With a simple blend of ingredients and a bit of heat, this salsa adds a delightful touch to a wide array of dishes, enhancing their taste and authenticity.