Name: Homemade Salsa Verde
Prep time: 10 min
Cook time: 7 min
Total time: 17 min
Cuisine: Mexican
Ingredients: 12 medium tomatillos, husked and rinsed; 2 jalapeños or serrano peppers (adjust to taste); 4 garlic cloves, peeled; 1 small white onion, quartered; 1 cup fresh cilantro; 2 tablespoons lime juice; 1 teaspoon salt (or to taste)

Fresh, tangy, and vibrant—Homemade Salsa Verde is the zesty green sauce you didn’t know you were missing. It packs a punch from tomatillos, a gentle heat from jalapeños, and a herby finish thanks to fresh cilantro. Whether you’re serving it with tacos, tortilla chips, or grilled meats, it brings bright, unforgettable flavor to every bite.

Unlike red salsas, salsa verde relies on tomatillos to create its signature tartness and velvety texture. This simple yet bold condiment is a Mexican kitchen staple, and once you make it from scratch, there’s no going back to store-bought. This version is roasted for deeper flavor, but you can easily make it raw for a fresher, brighter twist.

Preparation Phase & Tools to Use

To make the perfect Homemade Salsa Verde, you only need a few essential tools:

Baking Sheet: For roasting tomatillos, garlic, and jalapeños to bring out their natural sweetness and mellow the sharpness.
Blender or Food Processor: This is crucial for achieving a smooth and cohesive salsa texture. Pulse to your desired consistency.
Tongs: Ideal for flipping the ingredients while roasting and transferring them safely to the blender.

Knife & Cutting Board: For prepping the tomatillos and removing stems or cores.
Medium Bowl (optional): If you prefer to serve it chunky, you can stir in chopped ingredients after blending the base.

Using the right tools ensures efficiency and enhances the salsa’s final flavor and texture.

Ingredients for the Homemade Salsa Verde

Tomatillos: These green, husked fruits are the heart of salsa verde. Their tartness gives the salsa its signature flavor.
Jalapeños or Serrano Peppers: Adds the heat. You can adjust the number of peppers depending on your spice tolerance.
Garlic Cloves: Roasted garlic brings a mellow, earthy depth to the salsa.

White Onion: Gives the salsa a bit of sharpness and body.
Fresh Cilantro: Essential for the herbaceous, vibrant green finish.
Lime Juice: Adds brightness and balances the acidity of the tomatillos.

Salt: Enhances every ingredient and pulls the flavors together.

How To Make the Homemade Salsa Verde

Step 1: Roast the Base Ingredients

Remove the husks from the tomatillos and rinse them clean. Place them on a baking sheet with whole garlic cloves, sliced onion, and whole peppers. Broil for 5-7 minutes, turning halfway, until charred and softened.

Step 2: Blend Until Smooth

Transfer the roasted veggies to a blender or food processor. Add fresh cilantro, lime juice, and a pinch of salt. Blend until smooth, or leave it slightly chunky if you prefer texture.

Step 3: Taste and Adjust

Taste your salsa and adjust for salt, lime, or heat. If it’s too thick, you can blend in a tablespoon or two of water.

Step 4: Let It Rest

Let the salsa sit for at least 15 minutes before serving. This allows the flavors to meld beautifully.

How to Serve and Store Homemade Salsa Verde

Homemade Salsa Verde is incredibly versatile. Serve it warm or chilled, depending on your dish. It’s perfect drizzled over tacos, grilled chicken, scrambled eggs, or as a vibrant dip with tortilla chips. You can even use it as a tangy base for enchiladas verdes.

To store, transfer the salsa to an airtight jar or container. It keeps well in the fridge for up to 5 days. For longer storage, freeze in ice cube trays, then store cubes in a freezer bag for up to 3 months. Just thaw and stir before serving.

Frequently Asked Questions

How spicy is this salsa verde?

It depends on the peppers you use and whether you remove the seeds. Jalapeños are milder than serranos. Removing seeds lowers the heat level.

Can I make it without roasting the ingredients?

Yes! A raw version of salsa verde uses the same ingredients blended without roasting. It’s tangier and brighter, though less complex in flavor.

How do I make it less watery?

Roast the tomatillos longer to reduce moisture. Also, drain any excess juice before blending or reduce the water added during blending.

Can I can this salsa for shelf-stable storage?

For long-term storage, use a tested canning method specific to tomatillo salsa recipes to ensure food safety.

What if I don’t have fresh cilantro?

If fresh cilantro isn’t available, parsley can be used, but the flavor will be less traditional. You can also skip it and still have a delicious salsa.

Want More Dip & Sauce Ideas?

If you loved this Homemade Salsa Verde, you might enjoy exploring these other flavorful recipes from Life With Olivia:

Creamy Garlic Butter Lobster Tails for a luxurious seafood topper.
Sweet Garlic Chicken in the Crockpot with savory sauce you can spoon over rice.

Creamy Spicy Buffalo Ranch Pasta for a fiery, creamy blend of flavor.
Mexican Cornbread Casserole with layers that pair perfectly with salsa verde.
Cottage Cheese Egg Bites Recipe if you’re looking for breakfast bites that welcome a drizzle of salsa.

Save This Recipe for Later

📌 Save this recipe to your Pinterest board so you can come back to it whenever you need a quick, flavor-packed dip or taco topping.

And let me know in the comments how you made it your own. Did you go spicy or keep it mild? Any roasting tips or serving twists to share?

I love seeing your versions and answering your questions. Let’s make salsa better together.

Looking for more of my daily kitchen adventures? Follow along here: Life With Olivia Pinterest

Homemade Salsa Verde

Author: Olivia McKenney
Total Time: 17 minutes

Yield: 2 cups

Print Recipe

Description

This Homemade Salsa Verde is a tangy, zesty green sauce made with roasted tomatillos, peppers, garlic, and cilantro. It’s perfect as a dip, taco topping, or drizzle over grilled meats. Whether you serve it fresh or roasted, it brings a burst of flavor to any meal.