Quick and easy salsa verde recipe, homemade with simple ingredients in blender or one pot in 10 minutes. This Mexican tomatillo salsa is sweet, tangy and spicy.
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This recipe has the perfect amount of sweet and spicy flavor. Best of all, it can be used in multiple ways throughout the week, similar to this Corn Salsa (One Bowl). Be sure to make it for your next taco night alongside Ground Beef Tacos (One Pot) or Instant Pot Flank Steak Tacos. You can even serve it for a super bowl party and it will disappear quickly.
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Key ingredients
- Tomatillos- Small, vibrant green fruits that add versatility to your recipes.
- Onion- This is a kitchen staple to add texture and complexity to a dish.
- Jalapeno- Adds in some spice and kick.
- Cilantro- That finishing touch to add color and freshness.
- Garlic- Adds a bold and distinctive aroma and flavor.
- Lime juice- Bright, zesty, and adds some acidity.
- Sugar- Brings in that slightly added sweetness.
- Salt- Balances out the flavors overall.
Variations
- Roasted salsa- Roast the tomatillos and garlic before blending to add additional flavor and depth.
- Make it more spicy- Add more jalapenos, add crushed red chili flakes, or Serrano peppers.
- Add other herbs/spices- Such as fresh parsley, oregano, thyme e.t.c.
- Decrease the spice- By de-seeding/de-ribbing the jalapenos before adding them will reduce some of the spice factor.
- Roast the tomatillos- Cut them in half and place them on a baking tray, lined with aluminum foil (skin side facing up). Broil them for about 5-7 minutes to lightly blacken the skins of the tomatillos and then you are done.
- Boil the tomatillos- Put them in a saucepan and cover with water. Bring to a boil and then simmer for 5 minutes.
How to make easy salsa verde recipe from scratch?
- Blend ingredients- Add tomatillos, onion, jalapeno, cilantro, garlic, lime juice, salt, and sugar in a blender.
- Pulse- Do this until everything is finely chopped and mixture is smooth but slightly chunky and enjoy.
What to serve with green salsa?
- Appetizers/ Snacks- Serve it as a dipping sauce for tortilla chips, tacos, nachos, quesadillas.
- Dinner/ Main course- You can serve it atop grilled or baked fish, pork, beef, steak, chicken, shrimp, or eggs. Use it as a topping in rice bowls, burrito bowls, tacos, tamales, burritos, enchiladas, tostadas, quesadillas, along with Cilantro Lime Rice (One Pot), Vegetable Fajitas (One Pan) and cooked meats such as Mexican Shredded Chicken (One Pot) or Steak Fajitas (One Pot) or Chicken Fajitas (One Pot).
- Replace other salsas- If you liked my Salsa Chicken (One Pot) or Salsa Verde Chicken (One Pot), you can easily replace the salsas that were used in those recipes with today's recipe.
- Marinade- Marinate steak, beef cubes chicken in this salsa overnight or a minimum of 1 hour and then bake or grill.
- Dip/dressing- It can also be used as a salad dressing, or added to ranch dip to make a creamy salad dressing.
Tips and techniques
- Is this hotter than red salsa?- This depends on the quantity of of jalapenos that are used. Typically, red salsa is much spicier.
- Can you can salsa?- Yes, you can. Be sure to follow the proper canning method.
- Fresh tomatillos vs. Canned tomatillos- Canned tomatillos are a good alternative if you can't find fresh tomatillos in the market. Be sure to drain them first.
- Boiling tomatillos vs. Roasting them- Boiling is the more common method. However, roasting them in the oven or even browning on the stovetop will deliver more flavor.
- How to pick tomatillos- Choose firm ones, but not super hard ones. Make sure they are bright green. Avoid those that are shriveled or contain blemishes.
- Don't over-blend- You want a little bit of chunkiness and texture. Don't make it too smooth!
Recipe FAQs
It is a bright, fresh, green Mexican salsa made from tomatillos, chiles, garlic, cilantro, lime juice, and onions. It is can be served raw or cooked.
The difference is that the base is tomatillos that make it uniquely green. Whereas, salsa is generally tomato based and therefore red in color.
You can add a little more sugar to help balance out the overall flavor.
No, they are two different plants. Tomatillos have a husk around the exterior of the fruit, are less watery, more dense, a little more acidic and tart and slightly less sweet than tomatoes.
Storage
- Refrigerate- This can last up to 1 week if kept in an airtight container in the fridge.
- Freeze- Keep for up to 1 month in a sealed container. Then just thaw and serve.
- Make ahead- This is an easy dish to make up 3-5 days in advance if kept properly in the fridge.
- Reheat- This doesn't require warming.
More salsa recipes
- Pineapple Salsa (One Bowl)
- Easy Strawberry Salsa (One Bowl)
- Pico De Gallo (One Bowl)
- Cranberry Salsa (One Bowl)
- Easy Mango Salsa (One Bowl)
Recipe
One Pot Salsa Verde
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Ingredients
- 1.5 pound Tomatillos Fresh or canned; Drain liquid if using canned tomatillos; Boil on stovetop for 5-10 minutes or broil tomatillos in oven for 5-10 minutes if using fresh tomatillos
- â…“ cup Onion Roughly chopped
- 1 Jalapeno Roughly chopped
- ½ cup Cilantro
- 1 clove Garlic Roughly chopped
- 1-2 tablespoon Lime juice
- 1-2 teaspoon Granulated sugar To help cut the tanginess
- Salt To taste
Instructions
- Add tomatillos, onion, jalapeno, cilantro, garlic, lime juice, salt, sugar in a blender.
- Pulse until everything is finely chopped and mixture is smooth but slightly chunky. Enjoy!
Notes
- Read all my tips above.
- Leftovers can be stored in a sealed container in the fridge for up to 1 week. It can also be frozen in a sealed airtight container for up to 1 month and thawed overnight in the fridge.Â
Nutrition
An automated tool is used to calculate the nutritional information. As such, I cannot guarantee the accuracy of the nutritional information provided for any recipe on this site.
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