I’m sharing my Homemade Salsa Verde, a tangy, vibrant mix of tomatillos, jalapeños, onions, cilantro, garlic, and lime juice that brightens tacos, eggs, grilled proteins, and even soups in unexpected ways.

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I never thought a bowl of green could wake up dinner so fast. This Spicy Salsa Verde Recipe started as a dare with tomatillos and jalapeños and turned into my go to, messy, addictive condiment.

It’s bright, a little wild and honestly tastes like the Authentic Mexican Salsa Verde my cousin swore was impossible to replicate. Spoon it onto tons of dishes and you’ll get what I mean.

I mess up batches, sometimes too fiery or too mild but most times it sings. Try it once and store jars will feel embarrassing, seriously.

I can’t stop reaching for the bowl at weird hours.

Ingredients

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Tomatillos are bright and tangy, packed with fiber and vitamin C, great low calorie base
Jalapeños add fresh, lively heat and aroma, contain vitamin A, C and capsaicin benefits
White onion gives sweet sharpness and body, supplies fiber and flavonoid antioxidants too
Garlic brings savory umami punch, has allicin which may support immunity and heart health
Cilantro adds herbaceous brightness, provides vitamin K and minerals, cleanses the palate a bit
Lime juice wakes the salsa with tart acidity, gives vitamin C and fresh zing
Salt and pepper round flavors, enhance sweetness and heat, dont overdo it

Ingredient Quantities

1 pound tomatillos (about 6 to 8 medium)

1 to 2 jalapeños

1/2 medium white onion

2 to 3 garlic cloves

1/2 cup cilantro leaves, packed

Juice of 1 lime (about 2 tablespoons)

1 teaspoon kosher salt or fine sea salt

1/4 teaspoon freshly ground black pepper (optional)

1 to 2 tablespoons water or neutral oil, optional

How to Make this

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1. Remove the papery husks from the tomatillos, rinse off their sticky film and pat dry, then cut them in half; stem the jalapeños and either leave the seeds for heat or scrape them out if you want mild, peel and quarter the onion and smash the garlic cloves.

2. Heat your broiler or a cast iron skillet until very hot. Arrange tomatillo halves cut side down, jalapeños, onion quarters and garlic on a sheet or directly on the skillet. Char and soften until they have blackened spots and the tomatillos are tender, about 5 to 10 minutes, turning once or twice.

3. If you charred the jalapeños, put them in a bowl and cover to sweat for 5 minutes, then peel off skins if you prefer a smoother taste; if you roasted the garlic and it’s soft, squeeze the cloves out of their skins.

4. Put the charred tomatillos, jalapeños, onion, and garlic into a blender or food processor. Add the cilantro, the juice of 1 lime, 1 teaspoon kosher or fine sea salt, and the 1/4 teaspoon freshly ground black pepper if using.

5. Pulse until you reach the texture you want; stop and scrape down the sides as needed. Don’t overblend or it will get too watery and lose that nice bite.

6. If the salsa is too thick, add 1 to 2 tablespoons of water or a neutral oil and pulse again to loosen it up.

7. Taste and adjust salt and lime to your liking, and remove more seeds next time if it was too hot.

8. Let the salsa rest at room temperature for 15 minutes so the flavors meld, or chill for an hour; store in an airtight container in the fridge for up to one week.

9. Serve on tacos, eggs, grilled meats, fish or with chips, and remember it gets brighter the next day so make a little extra if you can.

Equipment Needed

1. Baking sheet or cast-iron skillet for broiling or stovetop charring
2. Blender or food processor
3. Sharp chefs knife
4. Cutting board
5. Tongs or a metal spatula for turning
6. Small bowl plus a plate or lid to sweat peeled jalapeños
7. Measuring spoons and a citrus juicer or fork for the lime
8. Rubber spatula or wooden spoon to scrape and stir
9. Airtight container and a clean spoon for storing and serving

FAQ

Can I boil the tomatillos instead of roasting them? A: Yes. Boiling or simmering softens and tones down the charred flavor. Roasting gives a smokier, deeper taste though, so pick whichever you prefer.

How do I make the salsa less spicy? A: Remove the seeds and membranes from the jalapeños before blending, or use only one pepper. Roasting the pepper also calms the heat. If it’s still too hot stir in a little plain yogurt or more tomatillo to dilute.

Can I make it smooth or chunky? A: Yep. Pulse in short bursts for chunky, blend longer for smooth. If it gets too thick add 1 tablespoon of water or neutral oil at a time until you hit the texture you want.

How long will leftovers last? A: Keep in a sealed jar or container in the refrigerator for 4 to 5 days. You can freeze for up to 3 months in a freezer-safe container, though texture may change slightly.

I hate cilantro. What can I use instead? A: Flat leaf parsley is the closest swap for color and freshness. You can also try basil or a mix of parsley and a tiny bit of mint to get a bright finish.

Can I can this salsa at home? A: It’s not recommended to can this recipe unless you follow a tested, safe canning recipe. Safer option is to freeze or keep refrigerated and eat within a few days.

Salsa Verde Recipe Substitutions and Variations

(Tomatillos) If you can’t find fresh tomatillos use 1 pound canned tomatillos, drained and rinsed, or 1 pound green tomatoes. You might need an extra squeeze of lime if they taste a bit flat. Roast or simmer them same as fresh.
(Jalapeños) Swap 1 to 2 serranos for more heat, or use 1 poblano for a milder, smokier salsa. Remove seeds and membranes to cut heat quickly.
(Cilantro) Replace the 1/2 cup cilantro with 1/2 cup packed flat-leaf parsley, or try half parsley plus a few mint leaves for brightness if you dont like cilantro.
(Lime juice) Use juice of 1 lemon (about 2 tablespoons) or 1 to 2 teaspoons white wine or apple cider vinegar for acidity; add a little at a time and taste.

Pro Tips

– Get the char right, not burned. Oil the cut tomatillos lightly so they blister instead of sticking, keep things moving with tongs and flip once, dont leave one side on too long or it will taste bitter. If you want extra smoke try a quick pass over a gas flame or use a cast iron pan real hot.

– Control the heat like this: keep the seeds and ribs out if you want mild, or roast the jalapeños whole but save one unroasted pepper to add later if you need fresh brightness. And if it ends up too spicy, a spoonful of plain yogurt or a bit of avocado tames it fast without killing the flavor.

– Watch the texture when you blend. Pulse in short bursts, scrape the sides often and stop while there’s still some chunk, otherwise it goes watery. If it does get too loose, toss in a tablespoon of neutral oil instead of water to loosen and give it body, or drain some liquid off and re-blend.

– Season and rest — salt early, then taste again after it rests. Let the salsa sit 15 to 30 minutes so the lime and cilantro mellow together, its almost always better the next day, and add extra lime or salt little by little until it sings.

Salsa Verde Recipe

Recipe by Dan Coroni

0.0 from 0 votes

Servings

servings

Calories

kcal

Equipment: 1. Baking sheet or cast-iron skillet for broiling or stovetop charring
2. Blender or food processor
3. Sharp chefs knife
4. Cutting board
5. Tongs or a metal spatula for turning
6. Small bowl plus a plate or lid to sweat peeled jalapeños
7. Measuring spoons and a citrus juicer or fork for the lime
8. Rubber spatula or wooden spoon to scrape and stir
9. Airtight container and a clean spoon for storing and serving

Ingredients

1 pound tomatillos (about 6 to 8 medium)
1 to 2 jalapeños
1/2 medium white onion
2 to 3 garlic cloves
1/2 cup cilantro leaves, packed
Juice of 1 lime (about 2 tablespoons)
1 teaspoon kosher salt or fine sea salt
1/4 teaspoon freshly ground black pepper (optional)
1 to 2 tablespoons water or neutral oil, optional

Directions

Remove the papery husks from the tomatillos, rinse off their sticky film and pat dry, then cut them in half; stem the jalapeños and either leave the seeds for heat or scrape them out if you want mild, peel and quarter the onion and smash the garlic cloves.
Heat your broiler or a cast iron skillet until very hot. Arrange tomatillo halves cut side down, jalapeños, onion quarters and garlic on a sheet or directly on the skillet. Char and soften until they have blackened spots and the tomatillos are tender, about 5 to 10 minutes, turning once or twice.
If you charred the jalapeños, put them in a bowl and cover to sweat for 5 minutes, then peel off skins if you prefer a smoother taste; if you roasted the garlic and it’s soft, squeeze the cloves out of their skins.
Put the charred tomatillos, jalapeños, onion, and garlic into a blender or food processor. Add the cilantro, the juice of 1 lime, 1 teaspoon kosher or fine sea salt, and the 1/4 teaspoon freshly ground black pepper if using.
Pulse until you reach the texture you want; stop and scrape down the sides as needed. Don’t overblend or it will get too watery and lose that nice bite.
If the salsa is too thick, add 1 to 2 tablespoons of water or a neutral oil and pulse again to loosen it up.
Taste and adjust salt and lime to your liking, and remove more seeds next time if it was too hot.
Let the salsa rest at room temperature for 15 minutes so the flavors meld, or chill for an hour; store in an airtight container in the fridge for up to one week.
Serve on tacos, eggs, grilled meats, fish or with chips, and remember it gets brighter the next day so make a little extra if you can.

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.