This salsa verde is ideal for tacos, but it has many uses like for making enchiladas verdes, chilaquiles, pork in salsa verde, and chicken tamales in green sauce, just to mention some. The main ingredients for a Salsa Verde are tomatillos, serrano o jalapeño peppers. But there are many variations and techniques to make a salsa verde.
Salsa Verde Mexicana
Types of salsas with tomatillo are the roasted salsa verde, where all or some of the ingredients are roasted, then we have the raw green salsa, everything goes fresh into the blender or molcajete. There is also the fried tomatillo salsa, all the ingredients are fry or first, you boil the tomatillos with the peppers and then fry. And finally the boiled salsa verde, like this one which is the most popular ways to serve this table salsa.
I almost forgot the mention the creamy salsa verde, the one made with avocado. Just remember to buy the freshest produce to make your meals, old tomatillos will render a bitter taste, choose the tomatillos that have to lose husks.
For a spicy or salsa mild, you can reduce or increased the number of peppers to your liking. By the way, Salsa verde is also known as Tomatillo salsa outside Mexico. 
How to make Salsa Verde Mexicana
DIRECTIONS:
- In a saucepan, bring the water to a boil. Add the pepper and tomatillos, simmer, uncovered, for 12-15 minutes. (Please check the ingredients list below)
- Drain, reserving 1/4 cup water of the liquid.
- In a blender, puree the peppers, tomatillos, garlic, and chopped onion, add the cilantro if using, then add the reserved liquid if needed to get a saucier texture.
- Transfer to a bowl and add salt to taste.
This green salsa can be refrigerated for up to 3 days and can also be frozen.
HOW TO MAKE SPICY TOMATILLO SALSA VERDE
Ingredients
- 6 tomatillos husked and washed. About 2 cups.
- 3 tablespoon of chopped onion
- 1 clove of garlic
- 2 or 3 serranos peppers if using Jalapeño peppers use 1
- Salt to taste
- About 3 cups of water to cook the tomatoes and peppers.
- 4 tbsp Chopped Chilantro Optional
Instructions
- In a saucepan, bring the water to a boil. Add the pepper and tomatillos, simmer, uncovered, for 12-15 minutes.
- Drain, reserving 1/4 cup water of the liquid.
- In a blender, puree the peppers, tomatillos, garlic and chopped onion, the cilantro if using, then add the reserved liquid if needed to get a saucier texture.
- Transfer to a bowl and add salt to taste.
This sauce can be refrigerated for up to 3 days and can also be frozen.
Notes
- This recipe makes 2 cups of salsa verde
- In some places, fresh tomatillos are not available. You can buy canned Tomatillos as an option.
- Chopped cilantro is an excellent addition to this sauce; it could be added to the final process in the blender, or at serving time.
Did you like the recipe? Please let me know in the comments section, do you have questions, or share the link with your friends. I hope you have an incredible time cooking!
Buen Provecho!
Mely Martinez,
More recipes:
Tamal Casserole
Mexican Green Ceviche
Receta en Español Aquí.
If you like our recipes follow us on Instagram @mexicoinmykitchen
Rick n Teresa Winn
July 24, 2016 at 9:32 pmI put the tomatillos and peppers under the broiler to blacken them a little first. Much more flavor IMHO.
mmartinez
July 25, 2016 at 4:44 pmHello Rick n Teresa Winn,
You are right, roasting the ingredients renders a flavorful salsa. There are several recipes in the recipe section using roasted tomatillos for salsas. Enjoy!
Sonia
July 26, 2016 at 10:27 pmAbsolutely deliss…….
O TORRES
October 9, 2016 at 4:57 pmMely so glad I found you. When ever I go looking for a recipe I get Food network, yummly and others. I wanted authentic recipes from a Mexican kitchen!!! So many things to try, I will have fun experimenting with everything.
thanks
mmartinez
October 17, 2016 at 11:09 pmHello O Torres!
Have fun in the kitchen and if you have any questions, please send me an email.
Joy Groeschel
November 4, 2016 at 7:29 pmMely,
This is very similar to the recipe that I use, but the one I use has you do a last step of heating oil in a sauce pan and cooking the sauce for a bit to thicken it. Have you ever done it this way?
Also, I sometimes will roast the tomatillos and peppers instead of boiling them which gives it a little deeper taste.
Thanks,
Joy
mmartinez
November 4, 2016 at 7:56 pmHello Joy,
Yes, something I do that, we call it fried salsa. Actually, my mom does that to all her salsas. The salsas cooked that way last a couple of day longer on the fridge. I just prefer to avoid the oil. 🙂
You can make a green salsa, boiling, roasting, frying or just using raw ingredients.
Have fun and try all the different variations!
lucille woods
January 29, 2017 at 7:20 pmYou're the best.
Maribel Saenz
February 6, 2017 at 12:22 pmLove all your recipes! I live by them
lourdes
October 26, 2017 at 4:20 pmDear Mely.
My brother went to the States and his wife is american. This web site is a great and excellent way of for her, to be able to learn how to cook mexican recipes for my brother. Thank you so much¡
Cara
November 4, 2017 at 8:04 pmThank you so much for sharing all your beautiful recipes with us.
mmartinez
November 5, 2017 at 4:15 amHello Cara,
Thank you for stopping by!
Happy cooking!
Brian
April 3, 2018 at 9:46 amQuestion, using the canned TOMATILLO, Do I still simmer them with the peppers? Do I drain the can of the juices? Thank you.
mmartinez
April 3, 2018 at 9:51 amHello Bian,
If you are using the canned tomatillos, there is no need to cook since they are already cooked.
Provecho and happy cooking!
José
October 7, 2018 at 5:00 pmGracias por la receta.it reminds me of the sala Verde my mom would make back in Texas. It was hard finding fresh tomatillos and Chile serrano in Tokyo, Japan but my Japanese wife and I were able to find them at a Farmers’ market. This will go great with the enchiladas de Pollo that I will make for her.
mmartinez
October 9, 2018 at 11:03 amHello José,
I hope you make some amazing enchiladas verdes. Enjoy!
Denise
May 5, 2019 at 10:31 pmVery good