Homemade Mexican Salsa Verde (Green Sauce)
Nothing beats the fresh, vibrant flavors of a homemade Salsa Verde!
This classic Mexican green sauce is tangy, a little spicy, and perfect for dipping, drizzling, or brightening up any dish.
Here’s a simple, authentic recipe you can whip up in no time.
Ingredients:
- 8–10 tomatillos (husks removed and rinsed)
- ½ white onion (chopped)
- 1–2 jalapeño or serrano peppers (remove seeds for a milder taste)
- 2 garlic cloves
- ½ cup fresh cilantro (chopped)
- 2 tablespoons lime juice
- Salt (to taste)
- 1 tablespoon olive oil (optional, for a smoother texture)
Instructions:
1. Boil the Vegetables
Bring a pot of water to a boil. Add the tomatillos, peppers, and garlic.
Cook for about 5–7 minutes until softened and bright green.
2. Blend It All Together
Transfer the cooked tomatillos, peppers, and garlic to a blender.
Add the chopped onion, fresh cilantro, lime juice, and a pinch of salt.
Blend until the sauce is smooth and vibrant.
3. Adjust the Texture
For an extra silky sauce, drizzle in a tablespoon of olive oil while blending.
4. Chill Before Serving
Refrigerate the Salsa Verde for at least 30 minutes before serving.
This resting time deepens the flavors and makes the sauce even more delicious.
5. Serve and Enjoy!
Serve your fresh Salsa Verde with tortilla chips, tacos, grilled meats, or use it as a zesty topping for your favorite dishes.
Pro Tips:
- Prefer a spicier salsa? Keep the seeds in the peppers!
- Make it ahead of time — it tastes even better the next day.
- Store leftovers in an airtight container in the fridge for up to 5 days.