Tomatillo Salsa (Salsa Verde) is a classic Mexican salsa recipe. Made with tomatillos, serrano pepper, onion, and cilantro, this Salsa Verde Recipe is rich with vibrant and spicy flavors that will make tortilla chips disappear! You can also use it as a sauce for enchiladas or drizzle it over your favorite street tacos! There’s no wrong way to use this delicious salsa!
What is Salsa Verde?
Salsa Verde is a spicy green sauce common to Mexican cuisine. It’s traditionally made with tomatillos and green peppers. It is commonly consumed as a dip with chips but is also used as a sauce for dishes like enchiladas.
What Are Tomatillos?
Let me begin by telling you what they aren’t; they aren’t tomatoes even though the Spanish name means “little tomato”. However, like tomatoes, they are a fruit. But that is where the similarity ends. Tomatillos are grown mostly in Mexico where they are native. These little green fruits are also called “husk tomatoes” because they are covered in a beautiful light green papery husk. Tomatillos have a slightly tangy flavor and can be used in a variety of recipes like Tomatillo Salsa and Pozole Verde.
What I Love About Salsa Verde
- It’s so easy to make! This recipe comes together in under 20 minutes; everything goes into a blender and cleanup takes just minutes. That’s why there’s really no excuse to buy store-bought Salsa Verde.
- Amazing flavor. Tomatillos have a bright and tangy flavor; this, coupled with cilantro and serrano pepper, makes for a vibrant and spicy Tomatillo Salsa that will keep you dipping until the chips are gone!
- It’s vegan. That’s because all ingredients in this recipe are fresh and plant-based.
- It’s healthy. Tomatillos and cilantro are loaded with antioxidants which help combat inflammation. Additionally, plant compounds found in peppers are believed to be beneficial for weight-management because they induce feelings of fullness. Finally, studies have shown onions to be beneficial for heart health(1)(2)(3)
- Tomatillos – You will need to remove the husks and wash the tomatillos before cooking them.
- Onion – You can use either white or yellow onion for this recipe. White onions have more of a bite to them.
- Chile Serrano – This one little pepper will be responsible for most of the spiciness in this recipe. However, one single pepper doesn’t add much heat. That’s why you may want to consider either leaving the seeds in when you add the pepper to the blender or include a second pepper in your salsa.
- Lime juice – Tomatillos are naturally tangy so you don’t need much lime juice. If you don’t like an overly tangy salsa, you can safely omit the lime juice.
- Olive oil – I love adding a little olive oil; it makes the salsa smooth and creamy.
How To Make Salsa Verde
- Prepare tomatillos and other veggies. Remove husks from the tomatillos and wash them off. Chop up serrano pepper, onion, and cilantro.
- Boil tomatillos. Place tomatillos in a pot of boiling water; cook for about 10 minutes or until they become darker green and soft. Save the boiling liquids.
- Blend up all ingredients. Add boiled tomatillos, all other ingredients, and roughly 1/4 cup of the boiling liquids into a blender or food processor and blend until smooth.
- Make adjustments where needed. Add more liquids from the boiled tomatillos to thin out the salsa. Spice up the salsa a bit by adding a second serrano pepper or use just one pepper but leave the seeds in. Add more salt.
- Serve. Serve with some good homemade tortilla chips or refrigerate for up to 4 days.
This is a rather simple recipe so my tips are but few. This salsa is only mildly spicy; you may consider adding a second serrano pepper or do not remove the seeds from the single pepper you are using. Keeping the seeds in will add extra heat to your salsa. Additionally, this salsa can be rather tangy without adding lime juice; therefore, you may want to omit the lime juice altogether. Finally, make sure you add a healthy pinch of salt because the flavor of this salsa is somewhat muted otherwise. You can also add a couple garlic cloves and 1/4 teaspoon of cumin for additional flavor.
One more thing! Make sure you do not pour out the liquids you use to boil the tomatillos. That’s because you’ll be using the flavorful liquids in this Salsa Verde. You’ll start by adding about a 1/4 cup of the liquids to the food processor which helps initially thin out the salsa. However, you may decide to add more liquids depending on desired consistency.
What To Serve Salsa Verde With
This Tomatillo Salsa Recipe goes well with so many different Mexican recipes that you’ll end up making it a staple recipe in your home. Here are just a few suggestions.
- Drizzle it over Lentil Tacos or Vegan Chimichangas!
- Use it as a sauce for enchiladas.
- Level-up the flavor of your favorite Mexican salads by adding a generous spoonful of this salsa. Try it on my Southwest Quinoa Salad or Taco Salad.
- Just plain ole dipping! My favorite way to use Tomatillo Salsa is to make up a batch of Homemade Tortilla Chips and start dipping.
I hope you enjoyed this Salsa Verde Recipe! It’s one of my favorites. Don’t forget to check out more of my salsa recipes below.
More Easy Salsa and Sauce Recipes
- Guajillo Sauce
- Salsa Ranchera
- Salsa Roja
- Serrano Salsa
- Salsa Taquera
- Vegan Ceviche
- Chipotle Tomato Salsa
- Pineapple Habanero Salsa
- Mango Black Bean Salsa
- Pico De Gallo With Avocado
- Fire Roasted Salsa
- Chipotle Corn Salsa
- Black Bean and Corn Salsa
- Boom Boom Sauce
- Mango Habanero Sauce
- 5 Tomatillos, boiled (save the boiling liquids)
- 1/4 Onion, chopped
- 1 Serrano pepper, chopped
- 1 Cup cilantro, chopped
- 1 Tablespoon lime juice
- 1 Tablespoon olive oil
- Pinch of salt
- Remove husks from the tomatillos and wash them off. Chop up onion, serrano pepper, and cilantro.
- Place tomatillos in a large pot of water and bring to a boil; cook for about 10 minutes until they become a darker green and soft. Save the boiling liquids.
- Place tomatillos, serrano pepper, onion, cilantro, lime juice, olive oil, a pinch of salt, and 1/4 cup of the boiling liquids in a food processor and blend until smooth.
- Adjust flavor, spiciness, and consistency by adding more salt, serrano pepper, and boiling liquids.
- Serve immediately or refrigerate by placing salsa in an airtight container for up to 4 days.
- For a spicier salsa, leave the seeds in the serrano peppers or add a second pepper.
- After you boil your tomatillos, save the liquids because they are flavorful and will be used to thin out the salsa.
Amount Per Serving: Calories: 97Total Fat: 8gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 0mgSodium: 72mgCarbohydrates: 7gFiber: 2gSugar: 4gProtein: 1g
The Vegan Plate attempts to provide accurate information. However, this nutritional information is provided as a courtesy and is an estimate only. The nutritional information provided comes from online sources and calculations.