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For the most authentic Salsa Verde, boil tomatillos with serrano chiles, a slice of onion, and one clove of garlic. Some serranos are fiery hot while others have a mild, almost grassy taste, so boil a few, then taste a small piece of each to decide how much you want to add to your salsa.
Meggan’s notes
My husband was born and raised in Mexico, and this is his most treasured salsa recipe, the one he makes for chilaquiles, enchiladas, tacos, and more. This simple salsa has just 4 ingredients (plus salt) and is the most authentic you’ll find.
Tomatillos look like unripe, green tomatoes wrapped in a papery husk, but they come from a totally different plant. Remove the husk, then rinse away any stickiness on its surface. For the best possible flavor, boil them in water.
You can make this salsa as mild or hot as you want by adding serrano chiles to taste. You never know what you are going to get with them: sometimes they are mild and grassy, and sometimes they are fiery inside. Buy 2 or 3, boil them all, and then taste small pieces of each before deciding which, and how many, to add to your salsa.
This super simple, straight-forward salsa recipe tastes exactly like classic salsa verde from Mexico, because that’s exactly what it is.
Salsa Verde Recipe Ingredients
At a Glance: Here is a quick snapshot of what ingredients are in this recipe.
Please see the recipe card below for specific quantities.
- Tomatillos: Tomatillos look like unripe green tomatoes wrapped in a papery husk. After you remove the husk, the tomatillos might feel sticky underneath. Just rinse them off and you’re good to go. These become very soft and will burst in the water as they boil.
- Serrano chilies: Boil all 3 chilies, then taste a small piece of each to determine how spicy they are and how much you want to add. Some serranos are fiery hot while others have a mild, almost grassy taste.
- Onion and garlic: Just a slice of onion and a single clove of garlic. Authentic Mexican recipes are often restrained in their onion and garlic usage.
- Salt: Cold food tastes saltier than warm food, so feel free to let the salsa cool before you season it.
How to Make Salsa Verde
- In a medium saucepan over medium-high heat, add tomatillos, serrano chilies, onion, and garlic, and enough cold water to cover.
- Bring to a boil, reduce heat, and simmer until tender and cooked through, about 20 to 25 minutes.
- Using a slotted spoon, transfer to a molcajete or blender and grind or process until smooth. Season to taste with salt (I like ½ teaspoon) and cool.
Salsa Verde Recipe Tips and Variations
- Yield: This recipe makes about 2 cups of salsa, enough for 8 servings, ¼ cup each.
- Chipotle copycat Green Salsa: An easy, spot-on copycat recipe for Chipotle’s Tomatillo-Green Chili Salsa, their medium-heat version of Salsa Verde.
- Salsa Ranchera: When it comes to Mexican cooking, the authenticity is in the details. Learn how to make Salsa Ranchera the traditional way, in a lava rock molcajete if possible.
- Pico de Gallo: For a truly authentic Mexican pico de gallo, hunt down dried Mexican oregano. It’s the secret ingredient you taste, but can’t identify, at restaurants and resorts south of the border.
- Salsa de Birria: The best Birria tastes even better with Salsa de Birria, a simple red salsa made with tomatoes, tomatillos, serranos, and chiles de arbol.
How to Store Salsa Verde
Store leftover Salsa Verde covered in the refrigerator for up to 4 days.
Freezer: From a food safety perspective, salsa roja will last in the freezer for up to 3 months. Thaw overnight in the refrigerator. However, freezing causes separation, so the salsa will be watery after thawing.
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Salsa Verde
Ingredients
Instructions
- In a medium saucepan over medium-high heat, add tomatillos, serrano chilies, onion, and garlic, and enough cold water to cover. Bring to a boil, reduce heat, and simmer until tender and cooked through, about 20 to 25 minutes.
- Using a slotted spoon, transfer to a molcajete or blender and grind or process until smooth. Season to taste with salt (I like ½ teaspoon) and cool.
Notes
- Tomatillos: Tomatillos look like unripe green tomatoes wrapped in a papery husk. After you remove the husk, the tomatillos might feel sticky underneath. Just rinse them off and you’re good to go. These become very soft and will burst in the water as they boil, so always boil the ingredients for the two salsas separately.
- Serrano chilies: Boil all 3 chilies, then taste a small piece of each to determine how spicy they are and how much you want to add. Some serranos are fiery hot while others have a mild, almost grassy taste.
- Yield: This recipe makes about 2 cups of salsa, enough for 8 servings, ¼ cup each.
- Storage: Store leftover Salsa Verde covered in the refrigerator for up to 4 days.