Easy Salsa Verde

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This quick and easy salsa verde recipe will leave your taste buds dancing. With just a handful of ingredients and a blender, you’ll have a tangy, vibrant green sauce ready to drizzle over tacos, grilled meats, or even as a zesty dip for your favorite chips. Say goodbye to store-bought salsa verde and hello to homemade deliciousness in minutes!

salsa verde in stone bowl with chips in background

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I love trying new recipes but especially in the summer I’m often reminded that sometimes the best flavor comes from the most simple, fresh recipes. This easy salsa verde recipe is an example of just that.

Why I love this recipe

I love the fresh flavors of this salsa verde recipe. It is also a very easy recipe and even the most novice chef can make it!

What is salsa verde?

Salsa verde, meaning “green sauce” in Spanish, is a versatile and tangy green salsa made primarily with tomatillos, a type of green tomato, along with onions, cilantro, garlic, and lime juice.

It’s known for its vibrant green color and refreshing flavor, offering a delightful balance of tartness and herbal notes. Salsa verde can be used as a dip, sauce, or marinade, adding a zesty kick to tacos, enchiladas, grilled meats, and more.


  • fresh tomatillo – a tomatillo is a small, round, green fruit with a papery husk that houses a tart and slightly citrusy flesh
  • serrano pepper – a small, elongated chili pepper with a bright green color and a fiery heat, substitute a jalapeño pepper to reduce the heat
  • garlic & white onion – fill out the flavor of the salsa
  • fresh cilantro leaves – adjust the amount to your taste
  • lime juice – gives a fresh citrus kick
  • salt and ground cumin – brings out the flavor, adjust to taste

How to pick the best tomatillos

When selecting the best tomatillos, look for firm and unblemished fruits with a vibrant green color. The husk should be dry and intact, without any signs of mold or moisture. You can also gently squeeze the tomatillo to ensure it feels slightly firm and not too soft.

Step by step

  1. Roast the tomatillos and pepper – Rinse the tomatillos and pat dry. Line a baking sheet with aluminum foil and roast the tomatillos and pepper for 17 minutes in the oven.
  1. Transfer the roasted veggies to a food processor or blender (affiliate link) and add the remaining ingredients. Pulse until blended.
  2. Taste and adjust with additional salt or cilantro if desired.

Tips for best results

  • try to purchase tomatillos that are roughly the same size so they roast evenly
  • if the consistency of the salsa verde is too thick you can add a little water to thin it out
  • mince the garlic and chop the onion and cilantro before blending to give your salsa texture, you don’t want it completely puréed and smooth
  • Store leftover green salsa in the refrigerator in an airtight container for up to 5 days
hand holding tortilla chip with salsa verde

Serving suggestions

There are a TON of ways to use salsa verde! This easy salsa is perfect for serving with tortilla chips but you can also use it in enchiladas, fajitas, or tacos along with pico de gallo and guacamole.

If you try this recipe please comment and rate it below, I love hearing from you!

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salsa verde in stone bowl from overhead

Easy Salsa Verde

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Homemade salsa verde is easy to make and tastes much better than store-bought jars. Make your own green salsa with this easy recipe.


Units Scale
  • 1 pound fresh tomatillos, husks removed
  • 1 serrano pepper, stem removed
  • 2 cloves garlic, peeled and minced
  • 1/2 cup fresh cilantro leaves
  • 1/3 cup diced white onion
  • 1 tablespoon lime juice (juice of 1 lime)
  • 1 teaspoon Kosher salt, or more to taste
  • 1/4 tsp ground cumin


  1. Preheat oven to 425°F. Line a baking sheet with foil and set aside.
  2. Rinse and dry tomatillos.  Once the tomatillos are dry, spread them evenly on a baking sheet with the serrano pepper.
  3. Roast the tomatillos and serrano pepper in the oven for 17 minutes. Tomatillos are done when they start to brown on top.
  4. Remove the tomatillos from the oven and transfer tomatillos and serrano pepper into a blender (affiliate link) or food processor.  
  5. Add the cilantro, onion, garlic, lime juice, cumin, and salt to the blender (affiliate link) or food processor and pulse them until it is well blended and the consistency you desire. 
  6. Taste your salsa and add extra salt and cilantro if needed.



If you would like more heat, add more serranos or jalapeños. If you would like less heat, deseed the peppers before blending.

Keep refrigerated for up to 5 days. 

  • Prep Time: 5 minutes
  • Cook Time: 17 minutes
  • Category: appetizer
  • Method: roasting
  • Cuisine: Mexican


  • Serving Size: 4 ounces
  • Calories: 32
  • Sugar: 3.4 g
  • Sodium: 312.8 mg
  • Fat: 0.8 g
  • Carbohydrates: 6.3 g
  • Fiber: 1.7 g
  • Protein: 1 g
  • Cholesterol: 0 mg

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