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    Home » Recipes » Mexican

    Updated: Jan 1, 2022 by Marc · 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

    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
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