I created the BEST Salsa Verde in about 20 minutes, packed with roasted tomatillo, cilantro, onion, garlic, lime, and cumin, that will make your chips disappear and become your go-to for every Mexican meal.
I am obsessed with this Salsa Verde because it tastes like bright, punchy lightning in a bowl. I love roasted tomatillos for that tart, smoky zip that hooks me immediately, and I love how a handful of cilantro keeps it lively and green.
I eat it straight from the bowl with chips, spoon it onto tacos, and send photos to friends who beg for the recipe. I find it bold, tangy, and never shy.
I call it salty and herbal and a little smoky. I can’t stop dipping until the bowl is gone truly.
I crave it on repeat daily.
Ingredients
- Tomatillos: bright, tart backbone that gives salsa its lively green zing.
- White onion: crunchy, sharp bite that softens when roasted, adds real depth.
- Garlic: warm, savory punch that makes it feel homey and bold.
- Jalapeños or serranos: bring heat; you control the kick, simple as that.
- Cilantro: fresh, herbaceous lift that makes it taste like summer.
- Lime juice: citrus punch that wakes everything up, keeps it bright.
- Ground cumin: earthy, smoky note that quietly rounds out the flavors.
- Kosher salt: enhances everything, makes the other ingredients sing together.
- Black pepper: subtle spice that adds a little backbone and warmth.
- Olive oil: smooths textures and adds a gentle, fruity richness.
- Water: thins if needed, keeps it spoonable without killing the flavor.
Ingredient Quantities
- 1 to 1 1/2 pounds tomatillos (about 8 to 10), husked and rinsed
- 1 small white onion, halved
- 3 cloves garlic, peeled
- 2 jalapeños or 2 serrano chiles (use more or less for heat)
- 1 bunch fresh cilantro (about 1 packed cup of leaves)
- 2 tablespoons fresh lime juice (about 1 lime)
- 1 teaspoon ground cumin
- 1 teaspoon kosher salt, plus more to taste
- 1/4 teaspoon freshly ground black pepper
- 1 tablespoon olive oil (for roasting the veggies)
- 1 to 2 tablespoons water, to thin if needed
How to Make this
1. Preheat oven to 425 F and line a baking sheet with foil; toss the husked, rinsed tomatillos, halved onion, peeled garlic and jalapeños with the olive oil so everything is lightly coated.
2. Roast the veggies on the middle rack about 12 to 15 minutes, turning once, until tomatillos are blistered and slightly charred and the peppers and onion have softened; you can broil a minute at the end if you want more char.
3. Let the roasted veggies cool just enough to handle, then remove stems from the peppers and, if you want less heat, scrape out some or all of the seeds and membranes.
4. In a blender or food processor combine the roasted tomatillos, onion, garlic, peppers, cilantro leaves (pack about 1 cup), lime juice, cumin, kosher salt and black pepper.
5. Pulse or blend until you reach your desired texture; I like it slightly chunky so pulse a few times, but blend smoother if you prefer.
6. If the salsa is too thick, add 1 to 2 tablespoons of water and pulse again until it thins to a pourable but still saucy consistency.
7. Taste and adjust seasoning with more salt, lime juice or cumin if needed; if it’s too spicy add a little more tomatillo or a squeeze more lime to balance it.
8. Transfer to a bowl and let sit at room temperature for 10 to 15 minutes so flavors can meld, or chill for later use; it keeps in the fridge up to 4 days.
9. Serve with chips, tacos, grilled meats or anything that needs a bright, tangy kick.
10. Leftover tip: use as a marinade or mix with avocado for a quick tomahto-avocado twist, and always give it a stir before serving since juices can settle.
Equipment Needed
1. Oven
2. Baking sheet (lined with foil)
3. Aluminum foil
4. Chef’s knife
5. Cutting board
6. Tongs or heatproof spatula (for turning roasted veggies)
7. Blender or food processor
8. Measuring spoons
9. Medium mixing bowl
10. Citrus juicer or reamer and a spoon for stirring
FAQ
Salsa Verde Recipe Substitutions and Variations
- Tomatillos: use 1 1/4 to 1 1/2 cups canned tomatillo puree or salsa verde if fresh ones arent available, or 8 oz canned green tomatoes drained and rinsed for a similar tart base.
- Jalapeños/serrano chiles: swap with 1 poblano (milder) roasted and seeded, or 2 tablespoons canned diced green chiles for less heat and easy prep.
- Cilantro: replace with flat-leaf parsley plus a bit of lime zest (same amount by volume) for herb freshness without that cilantro taste some people dislike.
- Fresh lime juice: you can use fresh lemon juice 1 to 1, or 1 tablespoon white wine vinegar for bright acidity if you’re out of citrus.
Pro Tips
1. Roast with skins on till they get good char, then let everything cool a bit before you touch it. Hot tomatillos steam and make the salsa watery if you blitz them still super hot, so give them a 5 to 10 minute rest.
2. If you want control over heat, roast the peppers whole and only seed one of them. Leave the other one intact if you’re serving people who like it hot. Also scraping seeds with a spoon is less messy than trying to squeeze them out with your fingers.
3. Don’t over-blend it, unless you want a puree. Pulse and check texture as you go. If it thickens too much, add water a teaspoon at a time or a splash of extra lime juice for brightness without diluting flavor.
4. Taste after resting and before serving. Roasted tomatillo salsa often needs a tiny extra pinch of salt or a squeeze more lime at the end to wake it up. Store in a sealed container and give it a good stir before using, the juices like to separate.
Salsa Verde Recipe
I created the BEST Salsa Verde in about 20 minutes, packed with roasted tomatillo, cilantro, onion, garlic, lime, and cumin, that will make your chips disappear and become your go-to for every Mexican meal.
8
servings
46
kcal
Equipment: 1. Oven
2. Baking sheet (lined with foil)
3. Aluminum foil
4. Chef’s knife
5. Cutting board
6. Tongs or heatproof spatula (for turning roasted veggies)
7. Blender or food processor
8. Measuring spoons
9. Medium mixing bowl
10. Citrus juicer or reamer and a spoon for stirring
Ingredients
1 to 1 1/2 pounds tomatillos (about 8 to 10), husked and rinsed
1 small white onion, halved
3 cloves garlic, peeled
2 jalapeños or 2 serrano chiles (use more or less for heat)
1 bunch fresh cilantro (about 1 packed cup of leaves)
2 tablespoons fresh lime juice (about 1 lime)
1 teaspoon ground cumin
1 teaspoon kosher salt, plus more to taste
1/4 teaspoon freshly ground black pepper
1 tablespoon olive oil (for roasting the veggies)
1 to 2 tablespoons water, to thin if needed
Directions
- Preheat oven to 425 F and line a baking sheet with foil; toss the husked, rinsed tomatillos, halved onion, peeled garlic and jalapeños with the olive oil so everything is lightly coated.
- Roast the veggies on the middle rack about 12 to 15 minutes, turning once, until tomatillos are blistered and slightly charred and the peppers and onion have softened; you can broil a minute at the end if you want more char.
- Let the roasted veggies cool just enough to handle, then remove stems from the peppers and, if you want less heat, scrape out some or all of the seeds and membranes.
- In a blender or food processor combine the roasted tomatillos, onion, garlic, peppers, cilantro leaves (pack about 1 cup), lime juice, cumin, kosher salt and black pepper.
- Pulse or blend until you reach your desired texture; I like it slightly chunky so pulse a few times, but blend smoother if you prefer.
- If the salsa is too thick, add 1 to 2 tablespoons of water and pulse again until it thins to a pourable but still saucy consistency.
- Taste and adjust seasoning with more salt, lime juice or cumin if needed; if it’s too spicy add a little more tomatillo or a squeeze more lime to balance it.
- Transfer to a bowl and let sit at room temperature for 10 to 15 minutes so flavors can meld, or chill for later use; it keeps in the fridge up to 4 days.
- Serve with chips, tacos, grilled meats or anything that needs a bright, tangy kick.
- Leftover tip: use as a marinade or mix with avocado for a quick tomahto-avocado twist, and always give it a stir before serving since juices can settle.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 90g
- Total number of serves: 8
- Calories: 46kcal
- Fat: 1.8g
- Saturated Fat: 0.25g
- Trans Fat: 0g
- Polyunsaturated: 0.2g
- Monounsaturated: 1.3g
- Cholesterol: 0mg
- Sodium: 140mg
- Potassium: 250mg
- Carbohydrates: 6.3g
- Fiber: 1.8g
- Sugar: 1.3g
- Protein: 0.9g
- Vitamin A: 400IU
- Vitamin C: 12mg
- Calcium: 15mg
- Iron: 0.3mg
