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    Home » Recipes » Mexican

    Updated: Jan 1, 2022 by Marc Matsumoto · 56 Comments

    Salsa Verde

    To make my Mexican Salsa Verde, I like to char roast the tomatillos, chilies and garlic, bringing out their inherent sweetness while imbuing a wonderful smoky flavor. Combined with some fresh minced onions, cilantro and lime juice, you won't be able to stop eating this Salsa Verde until all the chips are gone.
    Recipe Pin

    Oh the things I go through to get a descent photo for the website... Let me start from the beginning... I made a batch of salsa verde last week to go with some tacos, but having had a few cervezas on an empty stomach, the tacos and salsa were demolished before I had a chance to take a photo of the salsa verde by itself. Oops!

    Fast forward a week and I've made a fresh batch of salsa verde. Then I realize I don't have any chips to show it with. So I got a bag of masa harina out, kneaded some dough, made a single tortilla, cut it into pieces and made some fresh baked tortilla chips just for this post:-)

    I tend to prefer salsas made with tomatoes for chips, but as a condiment on tacos, eggs, etc, I'm a huge fan of this green tomatillo salsa. It's tangy, sweet and spicy with some very concentrated flavours owing to the fact that everything gets fire roasted before it goes into the salsa.

    You could of course use canned tomatillos, but given how widely available the fresh ones are here in North America, there really isn't any excuse to not use fresh ones.

    📖 Recipe

    Salsa Verde

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    Prep Time 10 minutes mins
    Cook Time 15 minutes mins
    Total Time 25 minutes mins
    Yield 3 cups

    Units

    Ingredients 

    • 5 medium tomatillos
    • 1 medium serrano chili
    • 3 cloves garlic (unpeeled)
    • 1 tablespoon lime juice
    • ½ medium onion (minced)
    • 10 sprigs cilantro (minced)
    • 1 teaspoon kosher salt

    Instructions

    • Peel the husks off the tomatillos and wash thoroughly. Score the bottoms of the tomatillos with a knife.
    • Move the oven rack to the top position and turn on the broiler. Lay down a piece of foil onto the rack and turn up the edges to prevent juices from running off. Place the tomatillos, chili and garlic on the foil and broil until the skins charred. Flip everything over and char the other side.
    • Remove everything from the oven with the foil, being careful not to spill any of the liquid. Remove the core excess char from the tomatillos and mince with a sharp knife. Mince the chili and garlic and add to a bowl with the tomatillos. Add the lime juice, onions and cilantro then salt to taste.
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    Notes

    Tomatillos

    More Mexican

    • Fork-tender chunks of pork shoulder braised in a tangy sauce made from char-roasted green chiles and tomatillos. Garnished with queso fresco, cilantro and red onions.
      Chile Verde (Green Chili)
    • Best Guacamole
    • Best Pico De Gallo
    • Red Mole with Shredded Beef

    Reader Interactions

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      Recipe Rating




    1. Marc Matsumoto says

      May 28, 2009 at 1:03 am

      Anna's is one of my favourite Mexican places on this coast:-)

      Reply
    2. Kevin (Closet Cooking) says

      May 28, 2009 at 8:18 pm

      Salsa verde is so simple and yet so addictively good!

      Reply
    3. Kevin (Closet Cooking) says

      May 29, 2009 at 12:18 am

      Salsa verde is so simple and yet so addictively good!

      Reply
    4. Lori Lynn says

      May 30, 2009 at 9:43 pm

      Making the chip for the blog? Of course. That is our art.

      My favorite breakfast when traveling Mexico years ago was a scrambled egg, with all things green: salsa verde, avocado, cilantro, sliced jalapeño. Continues to be my all time favorite breakfast.

      Great post Marc.
      LL

      Reply
    5. Lori Lynn says

      May 31, 2009 at 1:43 am

      Making the chip for the blog? Of course. That is our art.

      My favorite breakfast when traveling Mexico years ago was a scrambled egg, with all things green: salsa verde, avocado, cilantro, sliced jalapeño. Continues to be my all time favorite breakfast.

      Great post Marc.
      LL

      Reply
    6. chels says

      June 13, 2009 at 11:50 pm

      DEDICATION... I love it! And that looks soooo tasty. I feel like I can taste it through that photo! 🙂

      Reply
    7. chels says

      June 14, 2009 at 3:50 am

      DEDICATION... I love it! And that looks soooo tasty. I feel like I can taste it through that photo! 🙂

      Reply
    8. Ravenouscouple says

      June 29, 2009 at 9:12 pm

      This recipe sounds fantastic! So glad you visited our site...so that we can discover yours. Amazing. Brilliant. Love those shishito peppers on your header and your philosophy about not cooking with recipes. Moon Cake foods was a favorite--loved their grilled lobster tail specials on thursdays! Can't believe we've been missing out on your blog --just added you to our blogroll. Thanks! Hong and Kim

      Reply
    9. Ravenouscouple says

      June 30, 2009 at 1:12 am

      This recipe sounds fantastic! So glad you visited our site...so that we can discover yours. Amazing. Brilliant. Love those shishito peppers on your header and your philosophy about not cooking with recipes. Moon Cake foods was a favorite--loved their grilled lobster tail specials on thursdays! Can't believe we've been missing out on your blog --just added you to our blogroll. Thanks! Hong and Kim

      Reply
    10. gogofriyo says

      May 24, 2010 at 8:15 pm

      hi people

      Reply
    11. Forgetmenot says

      June 05, 2011 at 7:38 pm

      great recipe ...am going to buy tomatillos just to try this one!

      Reply
    12. Fazef34r says

      March 12, 2012 at 3:58 pm

      i used to make this kind of salsa but after visiting this site, i have changed the way i make it

      Reply
    13. Lkc100 says

      May 05, 2012 at 2:09 am

      I just made this.....tomatillos are in super store now......I bought some.....
      made this salsa.....it is amazing

      Reply
    14. Becca says

      December 14, 2012 at 11:02 am

      how long does this salsa last in the fridge? Thanks!

      Reply
    15. Marc Matsumoto says

      December 14, 2012 at 8:03 pm

      4-5 days provided you don't double dip and keep it in a sealed container.

      Reply
    16. cassy says

      April 08, 2013 at 3:38 pm

      Abuelo's salsa verde is suprisingly delicious! It is made just like this but has fresh pineapple in it. It is so fresh!

      Reply
    17. Reem says

      April 17, 2013 at 4:10 pm

      What do you do when the salsa gels after it has been in the fridge??

      Reply
    18. Marc Matsumoto says

      April 18, 2013 at 1:05 am

      I don't think I've ever had it do that. Have you tried stirring it?

      Reply
    19. Jerry Mata says

      May 12, 2013 at 3:57 am

      Great recipe! I added an extra Serrano and jalapeño for an extra kick. Delicious!! Thank you! This would work great for an awesome pork chile verde.

      Reply
    20. Marc Matsumoto says

      May 12, 2013 at 12:09 pm

      Good call, I usually add extra chiles too. As for chile verde, I have a recipe for a lamb version and a pork version on he site:-)

      Reply
    21. Steffini Phoenix says

      June 20, 2013 at 8:44 pm

      I made this for my mom, she loved it. But here is the question. Can you can this, or is there away canning this so you can have it later?

      Reply
    22. Steffini Phoenix says

      June 21, 2013 at 12:44 am

      I made this for my mom, she loved it. But here is the question. Can you can this, or is there away canning this so you can have it later?

      Reply
    23. Marc Matsumoto says

      June 21, 2013 at 4:39 pm

      It should be cannable, but I'm not super familiar with the process so you'll need to do some research. You could also probably freeze it. —
      Sent from Mailbox for iPhone

      Reply
    24. teful says

      December 24, 2013 at 2:35 pm

      5UxE Recently i was extremely low on $$ and debts were eating me from all sides! that was RIGHT UNTIL I decided to generate money.. on the INTERNET! I visited surveymoneymaker point net, and started filling in surveys for money, and surely I have been great amounts more able to get around financialy!! I am very glad, that I did this!!! - MeJo

      Reply
    25. CodieD says

      March 11, 2014 at 2:58 pm

      We have a small local restaurant that makes things pretty authentic I think. This reminds me of their salsa verde only with more kick and flavor. It is so good! I made it to go with the braised chicken tacos, because I'm weird. I can't wait to try it with pork carnitas next time we make those. It was really good with my over medium eggs this morning too. The garlic and jalapeno gave them a nice kick. Thank you!

      Reply
    26. CodieD says

      March 11, 2014 at 2:59 pm

      I guess the version I made was one that you posted at the end of another recipe. It had 4 whole jalapenos.

      Reply
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