Salsa Verde (Mexican)

Tags / Categories: Tangy & Fresh Flavor, Tomatillos, Jalapeños, Mexican Cuisine, Condiment, Dip, Marinade, Grill Sauce

Salsa Verde is a vibrant, tangy green sauce hailing from Mexico, beloved for its fresh flavor and slightly spicy kick. Made primarily from tomatillos, this versatile sauce pairs with everything from tacos to grilled meats and even eggs. If you’ve never tasted it, get ready — your kitchen will smell amazing right about now.

Ingredients List

• 8 medium tomatillos, husked and rinsed
• 1 jalapeño pepper (seeds removed for less heat)
• 1 small white onion, quartered
• 2 cloves garlic
• ½ cup fresh cilantro leaves
• 1 tablespoon fresh lime juice (about half a lime)
• ½ teaspoon salt, or to taste
• ½ cup water (adjust for texture)
• Optional: pinch of sugar to balance acidity

How to Make Salsa Verde Mexican Style

Ready to dive in? Making authentic Mexican salsa verde is surprisingly quick and rewarding. We’re going to roast, blend, and season this sauce to bring out that perfect green tang.

1. Prepare your ingredients: Remove the husks from the tomatillos and rinse them under warm water to remove their sticky residue—this helps keep your salsa bright and fresh.
2. Roast the veggies: Place the tomatillos, jalapeño, and quartered onion on a baking sheet under a broiler or on a hot cast-iron skillet. Let everything char slightly—don’t stress if it’s a little chunky or blackened here and there; it adds that smoky depth.
3. Blend it all up: Transfer the roasted tomatillos, jalapeño, onion, and garlic cloves to a blender or food processor. Add cilantro, lime juice, salt, and about half a cup of water. Pulse until smooth but still a bit chunky, unless you prefer a completely smooth sauce.
4. Taste and tweak: Give it a quick taste. If it’s too tart, a tiny pinch of sugar balances things beautifully. Add more salt or lime if needed. If you want more heat, toss in the jalapeño seeds or even a serrano pepper next time.
5. Chill and serve: Salsa verde tastes best after resting for at least 30 minutes so the flavors mingle, but feel free to dig in immediately if impatience strikes.

Serving Suggestions & More

This salsa shines as a dip for tortilla chips, a topping for tacos al pastor or grilled chicken, and a vibrant drizzle over roasted vegetables. My favorite? Spoon it over scrambled eggs for an instant breakfast upgrade. You can also thin it out as a marinade or mix with mayo for a tangy sandwich spread. Seriously, once you have salsa verde in your fridge, it becomes your kitchen’s best friend.

Origin & History

Did you know salsa verde dates back hundreds of years? Tomatillos are native to Mexico and were a staple in Aztec cooking long before European contact. This sauce has been passed down for generations, evolving with regional touches but always showcasing that unmistakable fresh, tart, green flavor. Authentic salsa verde is a beautiful testament to Mexican cuisine’s emphasis on fresh, vibrant ingredients.

Variations & Substitutions

If you don’t have fresh tomatillos, canned ones in the Mexican aisle work in a pinch — just rinse off excess liquid to avoid a watery sauce. Not a fan of cilantro? Try fresh parsley or a mild handful of fresh basil for a different herbal note. For a smokier twist, add a chipotle pepper or roast the jalapeño with the veggies longer. If you want it extra spicy, serrano peppers are a perfect upgrade. Vegan and gluten-free kitchen? You’re all set here with this naturally plant-based salsa.

Storage & Make-Ahead Tips

Salsa verde keeps beautifully in an airtight container in the fridge for up to 5 days. The flavors actually deepen over time, so don’t hesitate to make it ahead. For longer storage, freeze in ice cube trays and pop out cubes as needed — perfect for quick sauces or marinades. Reheat gently or serve cold, depending on your dish.

Nutritional Information (per 2-tablespoon serving)

• Calories: ~15 kcal
• Protein: 0.4 grams
• Fat: 0.1 grams
• Carbohydrates: 3.5 grams
• Fiber: 1.1 grams
• Sodium: ~150 mg (varies by added salt)

Related Sauces / Try Next

• Pico de Gallo – a fresh tomato salsa that’s raw and chunky
• Chipotle Salsa – smoky and spicy, perfect for barbeques
• Guacamole – creamy avocado dip with fresh lime and herbs

FAQ

Q: Can I make salsa verde without a blender?
A: Absolutely! You can finely chop all ingredients by hand for a rustic texture. Just roast the veggies first, then mince and mix well.

Q: How spicy is salsa verde?
A: It’s usually mildly spicy, but you control the heat by adjusting or removing the jalapeño seeds or swapping peppers. For less heat, remove all seeds; for extra kick, add serrano peppers.

Q: Can I use salsa verde as a salad dressing?
A: Yes! Thin it out with a bit of olive oil and vinegar or lime juice for a zesty, herbaceous salad dressing that’s a lovely change from the usual.

Now you’ve got a classic recipe and all the tricks to make your own fresh, tangy salsa verde. Whether drizzled, dipped, or dolloped, it’s a little green magic that brightens any meal.