Experience the vibrant flavors of Mexico with this authentic homemade Salsa Verde recipe, a cherished creation from a local family during a memorable service mission. You may better recognize this as a green salsa or green sauce, featuring roasted tomatillos, a mix of chilies, and fresh cilantro, this salsa combines fiery heat with a refreshing zest. Avocado adds a creamy dimension, making it a versatile condiment that’s perfect for dipping chips or enhancing your favorite Mexican dishes. Dive into the rich, tangy, and spicy notes that makes this Mexican Salsa Verde a genuine treat.

Whether you are going to make this simple recipe for Cinco De Mayo or a Taco Tuesday, you should complete the meal with my Easy Feta Guacamole Recipe, The BEST Virgin Piña Colada Recipe and Tres Leches.

Freshly made salsa verde

The Chemistry of Salsa Verde

The key to the distinct flavor profile of this salsa verde lies in the chemical reactions during the roasting process. Roasting the tomatillos and chilies caramelizes their natural sugars, enhancing their sweetness and adding a smoky depth to the salsa. This thermal transformation also softens the cell walls of the vegetables, making them easier to blend and melding their flavors more harmoniously. The addition of raw onion and cilantro introduces sharp, fresh aromas that contrast beautifully with the roasted notes.

Freshly made salsa verde

What is in Salsa Verde?


Provide a tart, citrusy base for the salsa

Anaheim Chile, Jalapeños, and Habanero

Offer a range of heat levels and a complex flavor profile


Adds a fresh, herby dimension

White Onion and Garlic

Introduce sharpness and depth


Soften the salsa’s heat with their creamy texture

Fine Sea Salt

Enhances all the flavors and masks any bitterness

How do you make salsa verde?

  1. Place a large frying pan on your stove at medium heat. Drizzle on olive oil as needed to keep the peppers from sticking to the pan.
  2. Cut all the chili peppers and tomatillo in half and place them upside down in the frying pan (remember to remove the tomatillo skin before using). Cook until slightly charred, but DO NOT remove any seeds, I use the whole pepper. Unless you want this salsa to be very mild, remove the seeds.
  3. Place all the charred vegetables in a food processor or hand chopper
  4. Pulse a few times. Do not over chop at this point.
  5. Add cilantro, white onion, garlic cloves & salt into the food processor. Pulse a few more times.
  6. Add avocado if using.
  7. Pulse a few more times until you get your desired salsa consistency.
  8. Serve with tortilla chips. If you desire, add some fresh lime juice. After your first bite, this will immediately become your favorite salsa.
Freshly made salsa verde

Storage Tips

Store the salsa verde in an airtight container in the refrigerator. If you find the salsa becomes too watery over the few days, simply stir well before serving.

Salsa verde is best enjoyed within a week when kept refrigerated. The freshness of the ingredients and the acidity help maintain its quality.

Making Ahead

You can roast the vegetables a day in advance and keep them refrigerated. Blend with the fresh ingredients when ready to serve to keep the salsa vibrant and flavorful.

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Why make salsa verde?

Dive into authenticity with homemade salsa verde! This salsa recipe isn’t just about bringing a taste of Mexico city into your kitchen; it’s about celebrating the rich, vibrant culture and the unforgettable memories associated with every bite. Enjoy this authentic salsa’s fresh, tangy kick that will become a staple at your table.

Inspired by the hospitality and rich culinary heritage my husband encountered, this recipe isn’t just about the unique combination of tomatillos and peppers; it reflects the heartwarming experiences shared around the table. It’s been a joy to recreate and share this bit of culinary magic with friends and family.

Freshly made salsa verde


Tomatillos are not green tomatoes but a distinct fruit encased in a husk, essential in Mexican cuisine. They have a tart, lemony flavor that’s less sweet than tomatoes, which makes them ideal for creating vibrant, tangy salsas.

Yes, you can use a mortar and pestle to crush the ingredients for a more rustic texture or finely chop them with a knife for a chunkier salsa.

The heat level depends on the types of chilies used and whether you include the seeds. Anaheim chilies are milder, while jalapeños and habaneros offer much more heat. Adjust the types and amounts of chilies based on your spice preference.

Properly stored in an airtight container, Salsa Verde can last in the refrigerator for up to a week. The acidity from the tomatillos acts as a natural preservative.

Recipes You May Love

Salsa Verde (Green Tomatillo Salsa)

5 from 1 vote
Author: Madison Reid
Prep Time: 15 minutes
Cook Time: 15 minutes
Servings: 24
This salsa is as authentic as it gets! Brought to you from a sweet family, my husband served on his 2-year service mission.


  • 15 tomatillos
  • 1 Anaheim chile
  • 2 jalapeños
  • 1 habanero
  • 1/2 cup cilantro
  • 1/4 cup white onion
  • 1 garlic clove
  • 2 avocados **if you like your salsa hot, leave out or only add one**
  • 1 tsp fine sea salt


  • Take a large frying pan and place it on your stove at medium heat
  • Cut each pepper and tomatillo in half and place the skin side down on the frying pan. Allow to cook until slightly charred. It is important that you DO NOT remove any seeds.
  • Place all the charred vegetables in a food processor or hand chopper
  • Pulse a few times. Do not over chop at this point.
  • Add cilantro, white onion, garlic & salt into the food processor. Pulse a few more times.
  • Add avocado if using.
  • Pulse a few more times until you get your desired salsa consistency.
  • Serve with chips!


Calories: 36kcal Carbohydrates: 3g Protein: 1g Fat: 3g Saturated Fat: 0.4g Polyunsaturated Fat: 0.4g Monounsaturated Fat: 2g Sodium: 127mg Potassium: 147mg Fiber: 2g Sugar: 1g Vitamin A: 96IU Vitamin C: 5mg Calcium: 5mg Iron: 0.3mg

Have you tried this recipe?

I’d love to see it! Follow @_mrs.madi_ on Instagram and tag your photos with #mrsmadi.

Freshly made salsa verde