This roasted tomatillo salsa verde recipe is easy to make and customize to your liking, and always tastes absolutely delicious!
My tried-and-true favorite recipe for homemade salsa verde! ♡
Recipe Tips
Here are a few tips to always keep in mind when making tomatillo salsa verde:
- Choose ripe tomatillos. Look for firm tomatillos with tight, dry husks and vibrant green color. Avoid ones that feel sticky or shriveled.
- Keep an eye on the charring. Place your baking sheet 4 to 6 inches from the heat and broil for about 5 minutes per side, or until the tomatillos are nice and charred and blistered. But be sure keep a close eye so that they don’t overcook and burn.
- Add a splash of water or broth if it’s too thick. Tomatillos can vary in juiciness. If your salsa is too thick, loosen it up with a bit of water or chicken/vegetable broth without diluting the flavor.
- Adjust the heat to taste. Use more/less serrano or jalapeño peppers depending on your spice preference. The heat levels can vary significantly between fresh peppers, so if you’re sensitive to heat, I would always start with considerably less and you can always add more. Removing the seeds will also mellow the heat.
- Balance the acidity with sweetness, if needed. If your tomatillos seem overly tart, a small pinch of sugar or honey can help to mellow their acidity.
- Let it rest before serving. Give the salsa at least 30 minutes to rest so that the flavors can meld. It will taste even better after chilling for a few hours.
Recipe Variations
Here are a few different salsa verde variations that you’re welcome to try:
- Boiled salsa verde: Add the tomatillos, serrano, and garlic to a pot of boiling water. Simmer for 5–6 minutes, until tomatillos are pale and softened, then drain and blend with the remaining ingredients as instructed to make boiled salsa verde.
- Raw salsa verde: To make salsa verde cruda, skip the roasting and just blend all of the ingredients raw for a more acidic salsa with bright tomatillo flavor.
- Avocado salsa verde: Let the salsa cool to room temperature then blend in an avocado to make creamy avocado tomatillo salsa.
- Pineapple salsa verde: Add 1/2 cup fresh pineapple chunks to the blender for a sweet-and-spicy twist.
- Apple salsa verde: Add 1 Granny Smith apple (cored) to the blender for a fresh apple twist.
More Mexican Salsa Recipes To Try!
Looking for more great salsa recipes to try? Here are a few of our favorites:
Salsa Verde
Learn how to make delicious, authentic, and irresistible Mexican tomatillo salsa verde recipe with this easy recipe!
Ingredients
- 1 pound fresh tomatillos, husked and rinsed
- 1 serrano pepper (or jalapeño for milder heat), stem removed
- 2 cloves garlic, unpeeled
- 1/2 cup fresh cilantro leaves
- 1/3 cup diced white onion
- 1 tablespoon fresh lime juice
- 1 teaspoon fine sea salt
- 1/4 teaspoon ground cumin (optional)
Instructions
- Roast. Place the tomatillos, serrano, and garlic on a baking sheet. Broil for about 10 minutes, flipping halfway through, until charred and softened
- Blend. Carefully squeeze out the roasted garlic flesh into a blender (or food processor), discarding the peels. Add the tomatillos, serrano and all of their juices to the blender, along with the cilantro, onion, lime juice, salt, and cumin (if using). Blend until smooth or pulse for a more chunky consistency.
- Season. Taste and season with additional salt or lime juice, if needed.
- Chill and serve. Let the salsa chill in the fridge for at least an hour to allow flavors to meld. Serve and enjoy, or refrigerate in a sealed container for up to 5 days.
Did you make this?Let me know how it turned out in the comments below!
I just made this to go with some carnitas I’m making for tomorrow, and this recipe is delicious. It is exactly what you’re looking for in a salsa Verde. It’s tangy, salty, bright, with just a touch of heat. I’m honestly salivating thinking about it right now…it’s that good. Look if you’re searching for a salsa Verde recipe, I can tell you that this is the only one you’ll need. So stop searching and make this one, you won’t regret it!!! Thank you for this amazing recipe!!!
I made this salsa and it turned out so yummy. I also roasted my garlic and use more like 6 garlics since it is not as hot when roasted. I did not add the cumin, but I did add black pepper too.
I wish I knew how to tag this recipe on instagram.
Salsa Verde – Made this for first time tonight multiplying by 2.5. I did substitue 1/2 Parsely for Cilantro as I am not a huge fan. Used 4 Seranos and 4 Jalepeno for the enlarged batch. OMG! I could stand and eat this straight from the bowl! I definitely will be making it again. The 2.5 recipe made 6 – 1/2 pint jars than I canned.
Did you water bath the salsa to can it? If so how long? Thank you!
This is amazing. Sometimes I like to add a little fresh oregano.
so easy and delicious! will make again for sure
Can you freeze this salsa and if so how long in the freezer? Thank you can’t wait to make it
I make this all the time for a soup I make and freeze leftover salsa and it’s perfect!
I froze mine in a mason jar uncovered until it was frozen then put a plastic lid on it. It was in the freezer for 1 1/2 years before I found it buried in the freezer. Thawed it out overnight. Threw it in the blender for a quick blend and it tasted like I had just made it. Fabulous
Shocking how delicious this was! I hit!!
This comment is for Beej up above, as there was no “Reply” option. They rated it 5-stars because they loved it. And they were telling the author that they have since adapted it and made it their own. :P Versus you who left no review.
I added fresh green tomatoes, doubled the garlic and onion, deleted the salt, and added pablanos. It was terrific!
I added a twist, I smoked the peppers, garlic and tomatillos. Then blender with fresh onion salted and added cummin. I also tried poblano peppers and hot hatch peppers and a green habanero. I can about 4-5 jars every time I make salsa.
So you can’t honestly rate this recipe 5 stars since you DID NOT follow it…
Omg! This salsa is amazing. I just roasted a chicken and drizzled it on top. Game changer.
Easy recipe for delicious salsa verde! Definitely has a kick. I used one serrano.