Salsa Verde

Salsa Verde

In our house we have a tradition of having Mexican food every Tuesday night for dinner. Kind of our own Taco Tuesday! Salsa is always on the list, and Salsa Verde with its delicious tart citrus-like hint from the tomatillos, is quite a hit!

Salsa Verde ingredients

I always make enough to have with tortilla chips before dinner’s ready, with plenty for big spoonfuls on top of the carnitas we’re probably having! The ingredients are few and so easy to find. The best part about making your own salsa is, not only the homemade part, but YOU get to choose the level of heat! I often make a little batch just for me with a little extra kick that my family can’t handle!

When I was first married, and before I realized that my food processor was “my friend,” I used to finely dice all the ingredients with my sharpest knife. It worked just as well, but now, with the anxious faces and growling stomachs waiting nearby my trusty food processor (or blender) makes it quick and easy! If by chance there’s any salsa verde leftover, try some on eggs in the morning for your own “desayuno”! You’ll be hooked! ¡Deliciosa!

Salsa Verde
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Salsa Verde

On top of your favorite Mexican food dishes, or with chips as an appetizer, Salsa Verde gives everything a delicious zing of flavor!
Prep Time20 mins
Total Time20 mins
Course: Appetizer
Cuisine: Mexican
Keyword: Salsa Verde
Servings: 6
Author: Debbie


  • 3/4 pound Tomatillos, available in most super markets
  • 1/4+ cup water
  • 1/4 cup cilantro leaves
  • 2 Serrano chiles or 1 jalapeño chile, or more, depending on your heat tolerance
  • 1/4 of a small onion, then cut that in fourths
  • 1 teaspoon salt
  • Tortilla Chips


  • Peel the husks off the tomatillos.
  • Discard the husks.
  • In the bowl of your food processor or blender place the cilantro, chiles, onion and salt and coarsely chop.
  • Add the tomatillos and coarsely chop. With the motor running, slowly add water to desired consistency.
  • Adjust seasonings to taste.
  • Enjoy!


Gr8 Tips:
  • I like to peel the tomatillos under running water. They have a sticky coating and the water makes it easier to peel.
  • Cilantro: I use majority leaves, but the stems don’t bother me….It’s all getting chopped and pulsed! I taste test it with a tortilla chip while the salsa is still in the blender or food processor bowl. That way, if I need to adjust the seasoning, I can adjust before I transfer it into my serving bowl. If too spicy, add more tomatillos. If not spicy enough, add more chile!
Gr8 Serving Ideas: 
  • Use as a marinade. If using this way, discard the salsa after you remove the meat.
  • Add to guacamole.
  • Brush on chicken or fish before grilling.
  • Pour into slow cooker with chicken.
  • Serve with Kyle’s Grilled Fish Tacos.
Tried this recipe?Mention @Great8Friends or tag #gr8food!

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