The Best Salsa Verde Recipes

How to make The BEST Salsa Verde Recipe | Boiled, Fresh or Roasted Salsa

Boiled Salsa Verde

6 medium tomatillos

1/2 medium onion

1 jalapeño or Serrano pepper

Fresh cilantro (20 stems)

1 Tbsp lime or lemon juice

1/2 Tbsp salt (Himalayan)

*These amounts yield 1 1/2 cups salsa

Fresh Salsa Verde (2:58)

6 small tomatillos

1/4 medium onion

1 jalapeño or serrano pepper (I used 1/2 serrano)

Fresh cilantro (20 stems)

1/2 Tbsp lime or lemon juice

1 1/2 tsp salt (Himalayan)

*These amounts yield 1 cup salsa

Roasted Salsa Verde (5:22)

6 Tomatillos

1/2 medium onion

5 garlic cloves

1 Jalapeño or serrano pepper

Fresh cilantro (30 Stems)

1 1/2 Tbsp lime or lemon juice

1/2 Tbsp Salt (Himalayan salt)

*These amounts yield 2 cups of salsa


*adjust salt and citrus to taste for all recipes

*salt amounts will vary if you are using regular table salt

*Spice lovers add an extra 1 or 2 peppers to bring the heat ?

*Tomatillos have a lot of pectins, when you refrigerate you’ll notice the salsa gets thicker. Not to worry! Just mix and continue with your salsa : )

Credit to Views on the road

About Salsa Verde

Salsa verde (lit. ’ green sauce’) is a type of spicy, green sauce in Mexican cuisine based on tomatillo and green chilli peppers.

The tomatillo-based Mexican salsa verde dates to the Aztec Empire, as documented by the Spanish physician Francisco Hernández, and is distinct from the various medieval European parsley-based green sauces.

In the cuisines of Mexico and the Southwestern United States, it is often served with Mexican or Tex-Mex style dishes like enchiladas and chicharrón (pork rinds). The version typical of New Mexico consists mostly of green chile rather than tomatillos.


This green sauce comes in subtypes: cooked sauce, in which the ingredients are cooked and then ground; roasted salsa, in which the elements are roasted on a comal and then ground; raw sauce, in which ingredients are ground and eaten without cooking; and a combination in which some of the elements are cooked. A molcajete or a blender can be used for the grinding process. Cooking or roasting the tomatillo will enhance the flavour, providing a sweeter salsa.  After the sauce is prepared, it can be cooked again in a pan with a little oil.

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