I perfected an Authentic Mexican Salsa Verde and I’m revealing the one unexpected trick that makes it outshine restaurant versions.

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I grew up thinking restaurant salsas were unbeatable but this Changed my mind. This Authentic Mexican Salsa Verde hits like a wake up call, bright and grassy from tomatillos with a sharp kick from serrano chiles, yet it somehow stays clean and addictive.

I love how it makes simple meals feel like something collected from street stalls and home kitchens both, makes you wanna taste and guess what’s different. If you chase real Mexican Salsa rather than the tame versions, this will make you curious, maybe even a little obsessive, about how such a simple combo can be so electric.

Ingredients

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Tomatillos: Bright, tangy fruit, low cal, good fiber and vitamin C, gives salsa its sour punch.
Serrano chiles: Fiery, fresh heat and vitamin C, seeds add spice, use jalapeños for milder.
White onion: Sharp, crunchy, adds savory depth, gives subtle sweetness when blended a bit.
Garlic: Pungent, umami boost, lots of immune friendly compounds, small cloves pack big flavor.
Cilantro: Fresh, herbaceous, provides bright green aroma and vitamins, not for cilantro haters though.
Lime juice: Tangy citrus, adds acidity and brightness, vitamin C, balances heat and richness.
Salt and pepper: Simple seasoning, salt enhances flavors, pepper adds mild bite, keeps it balanced.

Ingredient Quantities

1 lb (450 g) tomatillos husked and rinsed about 8 to 10 medium

2 to 3 serrano chiles stems removed (or 1 to 2 jalapeños for milder heat)

1/2 medium white onion

2 large garlic cloves

1/2 cup fresh cilantro leaves packed

2 tablespoons fresh lime juice (about 1 lime)

1 teaspoon kosher salt

1/4 teaspoon ground black pepper

1 tablespoon neutral oil (vegetable or canola) optional

2 to 3 tablespoons water or low sodium chicken or vegetable broth

How to Make this

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1. Husk and rinse 1 lb tomatillos, pat them dry; remove stems from 2 to 3 serrano chiles (or 1 to 2 jalapeños for milder heat) and if you want less heat scoop out the seeds, cut the 1/2 medium white onion into large chunks and smash the 2 garlic cloves lightly so the skins loosen, wash and pack 1/2 cup cilantro leaves. Wear gloves or wash hands well after handling chiles, you’ll thank me later.

2. Preheat a dry cast iron skillet, comal or your broiler on high. Place tomatillos, chiles, onion and garlic on the hot surface and char, turning occasionally, until blistered and soft with black spots, about 8 to 12 minutes total (use longer under the broiler, flip once or twice).

3. When garlic is soft and blackened, let everything cool a minute, peel the garlic cloves (they should squeeze out easily), trim any huge stems off the chiles if you left them on, and check tomatillos are soft through.

4. Add the roasted tomatillos, chiles, onion and peeled garlic to a blender or food processor along with the cilantro, 2 tablespoons fresh lime juice, 1 teaspoon kosher salt and 1/4 teaspoon ground black pepper.

5. Add 2 to 3 tablespoons water or low sodium chicken/vegetable broth to help it blend, and 1 tablespoon neutral oil if you want a silkier texture. Pulse a few times then blend until you reach the texture you like, I usually stop when it’s slightly chunky not totally smooth.

6. Taste and adjust: add more salt if flat, more lime for brightness, extra water or broth to thin, and if it’s too spicy add another roasted tomatillo or a little extra onion to mellow it out.

7. Let the salsa come to room temperature, then refrigerate at least 30 minutes so the flavors meld — it actually gets better after a few hours. Serve with chips, tacos, grilled meats or anything Mexicanish.

8. Store in an airtight container in the fridge for 4 to 5 days or freeze in portions for up to 2 months.

Equipment Needed

1. Cutting board
2. Sharp chef’s knife
3. Kitchen gloves or paper towels for handling chiles
4. Cast iron skillet, comal, or broiler pan
5. Tongs or heatproof spatula
6. Blender or food processor
7. Measuring spoons and a 1/4 cup measure
8. Small bowl for cooling and an airtight container for storage

FAQ

Can I use jalapeños instead of serranos?

Yes, use 1 to 2 jalapeños for milder heat. Remove stems and, if you want it even milder, scrape out the seeds and ribs before blending.

Should I roast the tomatillos or boil them?

Either works. Roast or broil for a smoky, charred flavor about 10 to 15 minutes until black spots show. Boil or simmer 5 to 8 minutes to soften for a brighter, fresher taste. Raw tomatillos give the sharpest, most tangy salsa.

How do I get the right consistency?

Start blending with 2 tablespoons of water or broth and add more 1 tablespoon at a time till you like it. Pulse for chunky, blend longer for smooth. The optional tablespoon of oil will add body and a silkier mouthfeel.

How long will this salsa keep and can I freeze it?

Keeps 5 to 7 days in the fridge in an airtight container. Freeze up to 3 months in freezer-safe containers or in ice cube trays for small portions, then thaw in the fridge.

My salsa is too spicy or too acidic what can I do?

To cool heat, add more tomatillo or a bit of sugar, or stir in a little plain yogurt or avocado when serving. For high acidity add a tiny pinch of sugar and extra salt or a splash more oil to round the flavors.

Can I make this ahead for a party?

Yes, make it a day ahead so the flavors meld, it often tastes better next day. Bring to room temp before serving and give it a quick stir or shake.

Authentic, Mexican Style Salsa Verde Recipe Substitutions and Variations

Tomatillos: Use 1 lb frozen tomatillos or about 2 cups canned green tomatoes, drained; they’ll be slightly sweeter and less tart so add a splash more lime if you want the tang.
Serrano chiles: Swap for 1 to 2 jalapeños for milder heat, or use 1 small poblano for very mild flavor, or 1 chipotle in adobo for smoky heat, remove seeds to cut heat.
Cilantro: Replace with an equal amount of fresh flat leaf parsley plus 1/2 teaspoon lime zest to bring back brightness, good for cilantro haters.
Fresh lime juice: Use equal lemon juice or 1 tablespoon white vinegar plus a little extra zest, taste and adjust, lemon is a bit less floral.

Pro Tips

1) Char with care. Get your pan ripping hot so the tomatillos and chiles blister fast, but watch the garlic cause it goes from sweet to bitter real quick; if a clove blacks too much just toss it and use the other one or roast an extra.

2) Control the heat. If you want predictable spice remove seeds and membranes before roasting, taste after blending and then add more chile in small amounts, you can always turn the heat up but you cant take it away.

3) For a silkier texture drizzle the oil in slowly while the blender is running on low, that little emulsion makes the salsa glossy and keeps it from separating in the fridge, warm the oil slightly first if you want it extra smooth.

4) Smart storage and use. Freeze portions in an ice cube tray then pop the cubes into a bag so you can thaw just what you need, and remember this salsa actually tastes better after a few hours or overnight in the fridge so make ahead when you can.

Authentic, Mexican Style Salsa Verde Recipe

Recipe by Dan Coroni

0.0 from 0 votes

I perfected an Authentic Mexican Salsa Verde and I'm revealing the one unexpected trick that makes it outshine restaurant versions.

Servings

servings

Calories

kcal

Equipment: 1. Cutting board
2. Sharp chef’s knife
3. Kitchen gloves or paper towels for handling chiles
4. Cast iron skillet, comal, or broiler pan
5. Tongs or heatproof spatula
6. Blender or food processor
7. Measuring spoons and a 1/4 cup measure
8. Small bowl for cooling and an airtight container for storage

Ingredients

1 lb (450 g) tomatillos husked and rinsed about 8 to 10 medium
2 to 3 serrano chiles stems removed (or 1 to 2 jalapeños for milder heat)
1/2 medium white onion
2 large garlic cloves
1/2 cup fresh cilantro leaves packed
2 tablespoons fresh lime juice (about 1 lime)
1 teaspoon kosher salt
1/4 teaspoon ground black pepper
1 tablespoon neutral oil (vegetable or canola) optional
2 to 3 tablespoons water or low sodium chicken or vegetable broth

Directions

Husk and rinse 1 lb tomatillos, pat them dry; remove stems from 2 to 3 serrano chiles (or 1 to 2 jalapeños for milder heat) and if you want less heat scoop out the seeds, cut the 1/2 medium white onion into large chunks and smash the 2 garlic cloves lightly so the skins loosen, wash and pack 1/2 cup cilantro leaves. Wear gloves or wash hands well after handling chiles, you'll thank me later.
Preheat a dry cast iron skillet, comal or your broiler on high. Place tomatillos, chiles, onion and garlic on the hot surface and char, turning occasionally, until blistered and soft with black spots, about 8 to 12 minutes total (use longer under the broiler, flip once or twice).
When garlic is soft and blackened, let everything cool a minute, peel the garlic cloves (they should squeeze out easily), trim any huge stems off the chiles if you left them on, and check tomatillos are soft through.
Add the roasted tomatillos, chiles, onion and peeled garlic to a blender or food processor along with the cilantro, 2 tablespoons fresh lime juice, 1 teaspoon kosher salt and 1/4 teaspoon ground black pepper.
Add 2 to 3 tablespoons water or low sodium chicken/vegetable broth to help it blend, and 1 tablespoon neutral oil if you want a silkier texture. Pulse a few times then blend until you reach the texture you like, I usually stop when it’s slightly chunky not totally smooth.
Taste and adjust: add more salt if flat, more lime for brightness, extra water or broth to thin, and if it’s too spicy add another roasted tomatillo or a little extra onion to mellow it out.
Let the salsa come to room temperature, then refrigerate at least 30 minutes so the flavors meld — it actually gets better after a few hours. Serve with chips, tacos, grilled meats or anything Mexicanish.
Store in an airtight container in the fridge for 4 to 5 days or freeze in portions for up to 2 months.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.