By @saucesanddips | Bright, Tangy Green Salsa for Tacos, Chips, and Enchiladas
Salsa Verde is a classic Mexican green sauce made from roasted tomatillos, chilies, onion, cilantro, and lime. Zesty, slightly smoky, and fresh, it’s the ultimate all-purpose salsa for tacos, chips, chilaquiles, eggs, and enchiladas verdes.
Ingredients (Makes about 2 cups)
- 1 lb (450 g) tomatillos, husked and rinsed
- 1–2 jalapeños or serrano chilies (seeded for mild, keep seeds for heat)
- 1/2 cup white onion, roughly chopped
- 1–2 garlic cloves, unpeeled
- 1/2 cup fresh cilantro leaves (lightly packed)
- 1 tablespoon fresh lime juice
- 1/2 teaspoon fine sea salt (plus more to taste)
- Optional: 2 tablespoons water (to adjust consistency)
Instructions
1. Roast the Vegetables
On a dry skillet or under the broiler, roast tomatillos, chilies, onion, and unpeeled garlic, turning occasionally, until blistered and charred in spots (6–10 minutes). Peel the garlic.
2. Blend
Add roasted tomatillos, chilies, onion, peeled garlic, cilantro, lime juice, and salt to a blender. Pulse until mostly smooth but still slightly textured. Add a splash of water if you prefer a thinner salsa.
3. Adjust & Finish
Taste and adjust salt and lime. For a warmer, rounded flavor, simmer the blended salsa in a saucepan over low heat for 3–4 minutes (optional).
Serving Ideas
- Spoon over tacos, quesadillas, and grilled meats
- Toss with chips or drizzle on scrambled eggs and chilaquiles
- Use as a sauce for enchiladas verdes or a base for green pozole
Tips from @saucesanddips
- For extra smokiness, roast vegetables over an open flame or on a grill
- Make it creamy by blending in ½ ripe avocado after roasting
- Keeps 4–5 days refrigerated; freezes well for up to 2 months
Tag your recreations with #saucesanddips and follow @saucesanddips for more regional classics.
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