I love salsa—red salsa, corn salsa, pico de gallo, mango salsa—but salsa verde may be my favorite. For years I bought jarred salsa verde because I thought making it at home would be difficult or require unusual ingredients. The first summer my family planted a large garden, though, we harvested tomatillos and made our own salsa verde. It turned out to be the best salsa verde I’ve ever tasted, and surprisingly simple to make. After that summer I stopped buying store-bought salsa verde altogether.
Easy Salsa Verde
Unlike a traditional red salsa, which is tomato-based, salsa verde is made from tomatillos. Tomatillos look like small green tomatoes wrapped in papery husks; they’re actually a close relative of the tomato with a bright, slightly tangy flavor that deepens when they are roasted. Roasting (or broiling) the tomatillos and peppers brings out a smoky, concentrated fruitiness that gives this salsa its distinctive, fresh taste.
I use this salsa verde for one of our favorite weeknight dinners: salsa verde enchiladas. I always make a double batch so there’s plenty for enchiladas and for chips later. It’s also excellent spooned over tacos, burritos, grilled chicken, scrambled eggs, or mixed into soups and stews for a bright, tangy lift.
Easy Salsa Verde
Salsa Verde
Allison McGee
10 mins
5 mins
15 mins
Sauces & Spreads
Mexican
Equipment
- Broiler-safe baking sheet or roasting pan
- Aluminum foil (optional, for easier cleanup)
- Food processor or blender
- Tongs
Ingredients
- 1 lb tomatillos husked and rinsed
- 1/2 yellow onion coarsely chopped
- 1 Serrano pepper stem removed (adjust to taste)
- 1 teaspoon minced garlic
- 3 tablespoons cilantro
- 1/2 teaspoon cumin
- 1 teaspoon salt
- 1/2 cup water
Instructions
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Preheat your oven broiler to high.
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Arrange the husked, rinsed tomatillos, chopped onion, and the Serrano pepper on a foil-lined baking sheet. Place the pan directly under the broiler and broil for about 5 minutes, or until the skins begin to blister and blacken in spots.
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Using tongs, quickly turn the tomatillos and pepper and return the pan to the broiler for another 5 minutes until evenly blistered and softened.
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Remove the pan from the oven. Transfer the roasted tomatillos, onion, and pepper to a food processor. Add the minced garlic, cilantro, ground cumin, salt, and water. Pulse or blend until the mixture is mostly smooth, adjusting texture with more water if needed.
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Taste and adjust seasoning—add more salt, a squeeze of lime if you like extra brightness, or more cilantro. If you prefer a milder salsa, remove the seeds from the Serrano or substitute a milder jalapeño.
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Serve warm or chill in the refrigerator. This salsa is delicious on enchiladas, tacos, eggs, grilled meats, or simply with tortilla chips.
Recipe Notes
Tip: Roasting is quick and gives the tomatillos a smoky depth. For a brighter, fresher salsa skip the broil and simmer tomatillos briefly in boiling water until softened, then blend. Leftovers keep well in the refrigerator for up to one week and can be frozen for longer storage.
Serving Suggestions & Variations
Salsa verde is extremely versatile. Use it to make enchiladas with shredded chicken or cheese, spoon it over grilled fish or pork, mix it into scrambled eggs, or use it as a bright condiment for grain bowls. For a creamier salsa, blend in a bit of avocado or a spoonful of plain yogurt. To make it less spicy, remove the seeds from the pepper or use a milder pepper; to make it hotter, add an extra Serrano or a pinch of cayenne.
