Sauces & Dressings 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 (Mexican Tomatillo)
A tangy Mexican green salsa of roasted tomatillos, chiles, cilantro, and lime for tacos, enchiladas, and grilled meats.
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
5 steps- 1
Broil the tomatillos and serrano chiles on a sheet pan until blistered and softened, about 6 minutes per side.
- 2
Transfer the roasted tomatillos and chiles to a blender along with their juices.
- 3
Add the onion, garlic, cilantro, lime juice, and salt.
- 4
Blend to a slightly chunky salsa, adding a splash of water if too thick.
- 5
Taste and adjust salt and lime, then cool before serving.
Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Listahan Family Score™
70/100
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 serving10
Calories
0 g
Protein
2 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
Mexican salsa verde is built on the tomatillo, a small green fruit wrapped in a papery husk that has been cultivated in Mexico since Aztec times. Its name simply means green sauce, and it is distinct from the Italian herb-based salsa verde that shares the name. The tomatillos bright, tart flavor is the heart of countless Mexican dishes, from enchiladas verdes to chilaquiles.
Listahan note
This version roasts the tomatillos and chiles to coax out a deeper, slightly sweet flavor rather than leaving the sauce raw and sharp. It keeps the cilantro and lime generous so it tastes fresh and lively.
Technique cues
- Roast or broil the tomatillos until they blister and slump, because that char tames their raw tartness and adds a gentle smoky sweetness the boiled version lacks.
- Reserve and add the charred chile gradually, since tomatillo salsa heat builds fast and you can always blend in more but cannot take it out.
- Blend the cilantro in at the very end with a few quick pulses so it brightens the sauce without turning it dark and bitter.
Kitchen flow
- Parallel prep
- Char the tomatillos, chiles, onion, and garlic on one tray under the broiler so all the roasting happens at once.
- Make-ahead
- Make the salsa a day ahead so the flavors meld, then stir in fresh lime just before serving to wake it back up.
- Leftover move
- Simmer leftover salsa verde with shredded chicken for quick tacos or pour it over fried tortillas for chilaquiles.
- Cleanup rhythm
- Soak the sticky tomatillo husks and skins off the cutting board right away before the residue dries.
Ingredient brief
Role, handling, and swap guidance for each key ingredient.
Tomatillos
flavor base
Purpose: Tomatillos provide the tart, green, slightly citrusy backbone that defines the entire sauce.
Handling: Peel off the husks, rinse away the sticky film, and roast until blistered.
Adaptation: Green tomatoes with extra lime can approximate the tang if tomatillos are unavailable.
Serrano or jalapeno chiles
heat
Purpose: The fresh chile brings the green heat that gives salsa verde its signature kick.
Handling: Roast alongside the tomatillos and seed them if you want a milder sauce.
Adaptation: A milder poblano keeps it gentle, while a habanero pushes it hot for chile lovers.
White onion
aromatic base
Purpose: Onion adds a savory backbone and a little sweetness once it is roasted.
Handling: Char a thick wedge with the other vegetables before blending.
Adaptation: A few green onions or a shallot work if white onion is too sharp for you.
Fresh cilantro
fresh accent
Purpose: Cilantro adds the bright, herbal lift that keeps the sauce tasting fresh rather than cooked.
Handling: Add the leaves and tender stems at the very end and pulse briefly.
Adaptation: For cilantro-averse cooks, flat-leaf parsley with extra lime gives a fresh, if different, finish.
Lime juice
acidity
Purpose: A squeeze of lime sharpens the sauce and balances the sweetness from the roasting.
Handling: Add it after blending and taste before adding more.
Adaptation: A splash of white vinegar provides similar acidity in a pinch.
Technique notes
- Char a few tomatillos darker than the rest and blend them in for a deeper, smokier complexity in the finished sauce.
- For a creamier table salsa, blend in a small piece of ripe avocado, which mellows the heat and adds silky body.
- Taste for salt after the lime goes in, since acidity can mask how much salt the sauce actually needs.
Ingredient swaps
- Mild family direction
- Use a single seeded poblano instead of serrano so kids can enjoy the bright flavor without the burn.
- Creamy avocado direction
- Blend in half an avocado for a salsa verde cremosa that doubles as a taco drizzle and a dip.
- Cilantro-free direction
- Swap the cilantro for flat-leaf parsley and a little extra lime for those who taste cilantro as soapy.
Serve alongside
- Chicken enchiladas verdes
- Carnitas tacos
- Chips and guacamole
- Mexican rice
- Lime agua fresca
- Mexican lager with lime
- Tamarind soda
Serving suggestions only — check pairings for your household's allergens.
Storage & reheating
- Store salsa verde in a sealed jar in the fridge for up to five days and stir before each use.
- Serve it cold or at room temperature, with no reheating needed unless you are using it as a cooking sauce.
- It freezes well for up to three months, so portion it into small containers and refresh with lime after thawing.
Equipment
- Blender or food processor
- Sheet pan or broiler tray
- Citrus juicer
- Glass storage jar
Make this household-aware
Listahan Pro checks this recipe against your household's allergens, finds pantry-aware swaps, builds the shopping list, and helps you plan the week around it.
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