Mexican Salsa Verde

Image of Paola van der Hulst
Rated 5.0 based on 2 customer reviews
Mexican Salsa Verde
Mexican Salsa Verde


  • 5 tomatillos, husks removed and tomatillos rinsed
  • ½ large onion, cut into thirds, divided
  • 1 green chile pepper, stem removed, or more to taste
  • 1 clove garlic
  • water to cover
  • ½ cup fresh cilantro, or more to taste
  • ½ teaspoon salt


For best results, we recommend using:


  1. Combine tomatillos, one onion chunk, green chile pepper, and garlic in a saucepan; add enough water to cover.
  2. Bring the water to a boil, reduce heat to low, and cook at a simmer until the ingredients have softened, 6 to 7 minutes; drain.
  3. Transfer tomatillo mixture to a blender or food processor; add the remaining onion, cilantro, and salt. Pulse ingredients until salsa reaches a desired consistency, adding small amounts of water if needed. Alternately, blend the tomatillo mixture in the saucepan using an immersion blender.
Mealthy tip:

You can make this salsa ahead of time and store until you are ready to use. Simply transfer to a jar and refrigerate up to 1 week. Why buy prepared salsa when this is so deliciously easy? You can use this salsa in so many ways: as a dip for chips, as a topping for tamales, add shredded pork to make it a meal or a filling for tamales, or stir into rice and beans for extra flavor.


5.0out of 5 Stars

(2 Reviews)

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What others are saying

Image of Randall Hauk

Randall Hauk says:

Salsa verde is among the best things life has to offer. I prefer a little heat to mine, so I goosed this a bit by adding a jalapeno pepper to the mix. Great partner for the first weekend of nfl football!

Image of Aja A

Aja A says:

Yum! Love making my own salsa verde since most of the jarred stuff seems to have this weird color green. I toss my cilantro lime grilled shrimp on this stuff.