Mexican Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. 
Serving Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Salsa Verde
A bright, tangy green salsa of tomatillos, chillies, and cilantro.
No common allergens detected
Based on this recipe's ingredient list. Always verify with your own brands and labels.
Good to know
- Ready in under 30 minutes
Matched from this dish's own ingredients and timing. Browse more: 30-minute meals
Instructions
6 steps- 1
Boil the Tomatillos: Simmer the tomatillos and chillies in water for 5-7 minutes until soft and olive-green.
- 2
Drain: Drain, reserving a little of the cooking water.
- 3
Blend: Blend the tomatillos and chillies with the onion, garlic, and cilantro.
- 4
Adjust: Add lime juice, salt, and a splash of the cooking water to reach a pourable consistency.
- 5
Taste: Balance the heat and acidity to your liking.
- 6
Serve: Serve at room temperature with tacos, tostadas, or grilled meats. Store chilled for up to 5 days.
Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Listahan Family Score™
71/100
Good fit for most families
Score reflects how well this recipe fits a typical busy household. In the app, your Family Score is personalized to your household's allergens, kids, and pantry.
Nutrition
per serving0
Calories
0 g
Protein
1 g
Carbs
0 g
Fat
Estimated per serving. Actual values depend on the brands and portions you use.
Listahan cooking guide
Chef notes & practical guide
Technique notes, ingredient swaps, serve-alongside ideas, storage guidance, and equipment for this recipe.
Cultural context
Salsa verde is the green counterpart to Mexico's red table salsas, built on tomatillos rather than tomatoes. The tomatillo is a tart, husk-covered fruit native to central Mexico and used since Aztec times, and its natural acidity is what gives the sauce its bright, almost lemony edge. Cooks across Mexico keep a jar of it on hand for tacos, eggs, and enchiladas.
Listahan note
This version roasts the tomatillos and chiles before blending so the sauce tastes deep and mellow instead of raw and sour. It stays loose and pourable, the way a good table salsa should.
Technique cues
- Char the tomatillos until they slump and blister rather than just softening, since the blackened spots are what trade harsh acidity for roasted sweetness.
- Blend in the raw onion and cilantro only at the very end so they stay fresh and grassy instead of cooking into the puree.
- Loosen the finished salsa with a splash of the tomatillo cooking water rather than plain water, which keeps the flavor concentrated.
Kitchen flow
- Parallel prep
- While the tomatillos and chiles char under the broiler, peel the garlic and roughly chop the onion and cilantro so everything is ready to blend the moment they come out.
- Make-ahead
- The flavor actually improves after a few hours, so make it the morning of or the day before and chill it covered.
- Leftover move
- Spoon leftover salsa over fried eggs, stir it into shredded chicken, or thin it with broth into a quick green sauce for rice.
- Cleanup rhythm
- Line the broiler tray with foil before charring so cleanup is just a quick rinse of the blender jar.
Ingredient brief
Role, handling, and swap guidance for each key ingredient.
Tomatillos
tart green base
Purpose: Their built-in acidity is the whole point of a green salsa and needs no added lime to taste bright.
Handling: Peel off the papery husks and rinse away the sticky film before roasting.
Adaptation: Canned tomatillos work in a pinch, though you lose the roasted depth, so reduce them down to concentrate.
Serrano chiles
heat
Purpose: Serranos give a cleaner, grassier heat than jalapenos and match the green flavor of the tomatillos.
Handling: Roast whole alongside the tomatillos, then add as many as your family's heat tolerance allows.
Adaptation: Jalapenos are milder and easier to find, or use a single arbol chile for sharper heat.
White onion
sharp aromatic
Purpose: Raw white onion adds a crisp bite that cuts the richness of whatever the salsa tops.
Handling: Add a chunk raw to the blender so it stays pungent rather than sweet.
Adaptation: Yellow onion works but is sweeter, so use a bit less.
Cilantro
fresh herb
Purpose: Cilantro is the signature green note that makes this read as salsa verde and not just blended tomatillo.
Handling: Use both stems and leaves and add at the end so it stays vivid.
Adaptation: For cilantro-averse eaters, use flat-leaf parsley plus a squeeze of lime.
Garlic
savory depth
Purpose: A clove or two rounds out the tartness and keeps the salsa from tasting one-dimensional.
Handling: Roast in the skin with the tomatillos, then squeeze the soft clove into the blender.
Adaptation: A pinch of garlic powder if you have no fresh, though the roasted clove is far better.
Technique notes
- Taste before salting at the end, because the concentration from roasting can make a little salt go a long way.
- If the salsa tastes too sharp even after roasting, blend in a small chunk of roasted tomatillo or a pinch of sugar to round it.
- For a creamier table salsa, blend in a quarter of an avocado, which also tames the heat for kids.
Ingredient swaps
- Milder for kids
- Use only one seeded serrano or swap to jalapeno and finish with avocado for a gentle, creamy version.
- Weeknight shortcut
- Skip the broiler and simmer the tomatillos and chiles in a little water for ten minutes, then blend.
- Lower-sodium direction
- Lean on extra lime and roasted garlic for brightness so you need less salt to make it pop.
Serve alongside
- Carnitas tacos
- Chips and guacamole
- Grilled chicken thighs
- Cheese quesadillas
- Hibiscus agua fresca
- Mexican lager with lime
- Sparkling water with cucumber
Serving suggestions only — check pairings for your household's allergens.
Storage & reheating
- Keep in a sealed jar in the fridge for up to five days; it may separate, so stir before serving.
- Salsa verde freezes well in small portions for up to three months and thaws overnight in the fridge.
- Serve at room temperature for the best flavor, letting a cold jar sit out for fifteen minutes first.
Equipment
- Broiler pan or sheet tray
- Blender or food processor
- Fine-mesh strainer for a smoother sauce
- Glass storage jar
Make this household-aware
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