Salsa Verde Recipe

4.64 from 105 votes

This salsa verde recipe combines tomatillos, jalapeños, onions, cilantro, garlic, and lime juice to create the perfect Mexican salsa!

Prep Time5

Cook Time15

Total Time20

Course: Salsa

Cuisine: Mexican

Servings: servings

To roast the salsa: Add the tomatillos, jalapeños, and garlic to a large baking sheet. Roast directly under the broiler for 10 minutes, flipping halfway through, until the tomatillos and peppers are charred.
To boil the salsa: Add the tomatillos, jalapeños, onion, garlic, and enough water to completely cover them to a medium pot. Bring to a boil, reduce the heat to low, cover, and simmer for 6-8 minutes until the tomatillos and peppers turn from a bright green to a dull and dark yellow-ish camouflage green.
Add the tomatillos, jalapeños, onion, garlic, cilantro, lime juice, and salt to a large blender and blend until smooth.
Serve immediately or store in the refrigerator for up to 1 week.

Makes 2 cups total.
Adjust the spice level. To make it mild, remove the seeds from all of the jalapeños. To make it medium-hot, remove the seeds from only some of the jalapeños. To make it extra spicy, use serrano peppers instead of jalapeños. Blend just 1 pepper at a time until you reach the desired level of spice.
To add even more depth of flavor, try lightly frying the blended salsa in 1 tablespoon of olive oil! I grew up eating it this way, and it's so good! Adjust the consistency.
If your salsa is too thick, add 1 tablespoon of water at a time to the blender until it's your desired consistency.
Salt to taste. Add in more salt one pinch at a time until it's just right.