Looking for the ultimate salsa verde recipe? This easy tomatillo salsa is fresh, zesty, and bursting with bold Mexican flavors. Whether you're dipping chips, topping tacos, or adding a kick to your favorite dishes, this recipe is a must-try!
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The backstory.
While RVing through New Mexico, I fell in love with Hatch green chiles—thanks to a tiny Mexican restaurant in Elephant Butte. Their salsa verde was so incredible that we kept finding excuses to go back, dipping endless chips into that tangy, smoky goodness.
I knew I had to recreate it at home. Inspired by those bold flavors, this homemade salsa verde captures everything I loved about that trip—fresh tomatillos, roasted hatch green chiles, and just the right amount of heat. Now, every time I make it, I’m transported back to that unforgettable roadside gem!
xoxo Kori
A must-make verde salsa recipe.
A Mexican-Inspired Classic – This tomatillo salsa verde stays true to its roots, delivering an authentic, bold flavor with just a handful of fresh ingredients. Zesty, slightly smoky, and irresistibly tangy, this verde salsa recipe is a must-have in any kitchen.
Endless Ways to Enjoy It – If you haven’t tried green salsa yet, you’re in for a treat! Adjust the spice level to your liking and drizzle it over tacos, burritos, enchiladas, or nachos. Use it as a dip, a marinade, or even a secret ingredient to elevate your favorite Mexican-inspired dishes.
A Healthier Choice – This tomatillo salsa recipe isn’t just delicious—it’s naturally low-carb, keto-friendly, gluten-free, paleo, and packed with vitamins and minerals. Whether you're eating clean or just want to add a fresh, wholesome kick to your meals, this green sauce is the perfect fit. Pair it with low-carb tortillas for a keto-friendly feast!
What is salsa verde?
The translation of salsa verde literally means "green sauce." It is a sauce made up of tomatillos which are actually a green fruit very similar to a green tomato. Authentic salsa verde combines all fresh ingredients, including tomatillos, hot green chilies, cilantro, freshly squeezed lime juice, white onion, and garlic. Blend together until smooth with some texture left with pulp and seeds.
It is used as a salsa, green enchiladas sauce, a condiment for your favorite Mexican recipes, or even a marinade for carne asada (pulled pork) or chicken.
What you'll need.
Here are the ingredients you will need to make this tomatillo green salsa recipe:
- Tomatillos: When harvested, this fruit looks like a green tomato in a husk. The flavor is fairly mild and similar to that of a green tomato. It is bright, fresh, and light and can be slightly sweet and bitter.
- Fresh Hot Green Chiles: Use any green peppers based on your heat tolerance, such as serrano peppers, jalapeno, hatch, or any other green hot peppers.
- Fresh Cilantro: Fresh herbs give the best flavor in this green sauce.
- Yellow Onion: You can also substitute with white or sweet chopped onion in this recipe if desired.
- Fresh Garlic Cloves: For the best flavor, use a fresh cloves of garlic instead of the minced jarred garlic.
- Chicken Broth: Use regular or low-sodium broth, or swap with vegetable or beef broth.
- Lime Juice: Use fresh lime juice for the best flavor. Limes can vary in acidity so it's important to adjust to your taste.
- Kosher Salt and Ground Black Pepper
For exact ingredient quantities, please see the recipe card below!
Make it yours.
- Use fresh or frozen green chilies (hatch, Anaheim, poblano, cubanelle, jalapeno, or serrano peppers), and adjust to your heat tolerance.
- Add a half to a whole avocado to your finished sauce and blend in for a creamy avocado salsa verde.
- Adjust any seasonings or ingredients to taste.
- Substitute vegetable broth with any kind of broth preferred, or use water. You can also use regular or low-sodium varieties.
- If you want to substitute avocado oil for what you have on hand, you can use any of your favorite cooking oils.
Be sure to pin this pin to Pinterest to save for later! 🙂
How to make this salsa verde recipe.
Follow these simple steps to make homemade salsa verde!
Add Ingredients
Add vegetables and garlic to a saucepan. Cover with broth.
Simmer
Simmer until the tomatillos and chile peppers are tender.
Puree
Add cilantro and puree (with an immersion blender, blender or food processor). Add lime juice, salt, and pepper.
Ways to use it.
- Use in any recipe calling for salsa verde or green salsa.
- It makes a great alternative to the class red enchilada sauce.
- Serve it as a condiment, warm or cold, over any favorite Mexican recipe such as tacos, burritos, quesadillas, tostadas, and more.
- Use this homemade tomatillo salsa verde as a dip with tortilla or corn chips or raw veggies.
Use it in the following recipes:
If you're a salsa lover - be sure to give one of these delicious versions a try: Dill Pickle Salsa, Copycat Chipotle Corn Salsa, and this Mango Peach Salsa, or this Easy Cowboy Caviar Recipe. You will love them all!
Kori's tips.
- Be careful when blending hot salsa. Don't overload the blender, and cover the top with a towel to prevent splatters. You can also let it cool before blending.
- You can blend your sauce until it's completely smooth or leave some chunks - it's your preference!
- This recipe can be easily doubled or tripled.
- If your salsa is too bitter or acidic, try adding a teaspoon or two of sugar or sweetener substitute to reduce the bitterness.
FAQs
The primary ingredients in any salsa verde are tomatillos, green hot chili peppers, garlic, onion, cilantro, and lime juice. You can personalize the taste of your salsa by adding more lime juice or salt and pepper.
I always substitute green tomatoes for tomatillos.
Refrigerator: Allow the salsa to cool completely, then transfer it to an airtight container. Store in the fridge for 4 to 5 days.
Freezer: Transfer the cooled salsa to an air-tight container (leave about 1" of space from the top) and store in the freezer for 4 to 5 months. Thaw in the refrigerator when ready to use.
Can I ask you a favor?
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📖 The recipe.
Tomatillo Salsa Verde Recipe
Ingredients
- 1 pound fresh tomatillos (husks removed then washed; roughly chopped)
- 3 or 4 fresh or thawed frozen frozen hot green chiles (roughly chopped; add peppers to your preferred heat level and taste: serranos, jalapeno, hatch, all work well)
- 1 small yellow onion (roughly chopped)
- 1 garlic clove (peeled then roughly chopped)
- ½ to 1 cup chicken or vegetable broth (beef broth may be used)
- 1 bunch fresh cilantro (stems removed, then chopped)
- 1 to 2 tablespoons lime juice (add to taste)
- 1 to 2 teaspoons kosher salt (add to taste)
- ¼ teaspoon ground black pepper
Instructions
- Add tomatillos, chiles, onion, and garlic to a large saucepan. Add enough broth just to just barely cover the vegetables.
- Sprinkle in a little salt and bring to a boil on high heat. Cover and immediately reduce heat to a gentle simmer. Continue simmering for approximately 15 to 20 minutes or until the tomatillos and peppers are tender. Remove the lid in the last 5 to 10 minutes.
- Let the salsa cool slightly then transfer to a food processor or a blender (an immersion blender is fine too). Add the lemon juice, salt, pepper, and fresh cilantro and pulse until the mixture reaches the desired consistency.
Kori's Tips
- Don't miss all of our helpful hints, substitution ideas, cooking tips, and other delicious recipes that can be found in our post. Check it out!
- VARIATIONS: Use fresh or frozen green chiles (hatch, Anaheim, poblano, cubanelle, jalapeno) and adapt to your heat tolerance; adjust the amount of lime juice, salt, and pepper to your taste preferences.
- TIPS: The salsa can be blended completely smooth or left chunky, your preference. Let cool completely, transfer to an air tight container, and store in a refrigerator for 4 to 5 days, or a freezer for 4 to 5 months.
- SERVING SUGGESTIONS: Use in your favorite enchilada recipe, cool completely, and serve as a condiment or for dipping tortilla chips.
Nutrition
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