Bursting with flavor, this homemade tomatillo green salsa is easy to make and requires as little as five ingredients.
My kids are obsessed with tacos. They love going out for Mexican food and are always asking to eat out in one of the many local authentic Mexican restaurants here in town. Their favorite part? The unlimited chips and salsa, of course. I mean let’s be real.
As a result, they are always asking to sample one of the many salsas offered on the table which doesn’t always turn out so great when they realize how spicy they can be. This salsa verde recipe was inspired by a recent trip to Rancho La Puerta, and I hope you enjoy.
Frequently asked questions:
Difference between salsa verde and green enchilada sauce?
The high level difference between the two is that green enchilada sauce is cooked while salsa verde is eaten raw.
How do you reduce the heat level on salsa verde?
Whenever a recipe calls for chili peppers of any kind, simply remove the white pith and seeds to lower the heat factor. Adjusting this will change the heat factor of the peppers.
What makes green salsa different from red?
Green salsa utilizes tomatillos and red salsa utilizes red tomatoes. If you’re looking for a red salsa recipe click here.
How do you serve salsa verde?
You can serve it warm, room temperature or chilled.
Recipe pairings:
Mexican Salsa Verde {green salsa} Recipe
Ingredients
- 12 tomatillos (hulled and rinsed)
- 4 serrano peppers (stem removed and seeded to reduce heat level)
- 2 jalapeno peppers (stem removed and seeded to reduce heat level)
- 1 habanero pepper (stem removed and optional. omit if you prefer a more mild salsa)
- 2 cloves garlic
- salt and pepper to taste
Instructions
- Place the tomatillos and peppers in a soup pot and cover with 6 cups of water. Bring to a boil then reduce heat to a simmer. Simmer, uncovered, for 12-15 minutes, being careful not to let the tomatillos burst.
- Drain pot and reserve 1/2 cup of the cooking liquid. In a blender, puree the cooked tomatillos and peppers along with the garlic and reserved cooking liquid. Season with salt and pepper to taste.
- Serve warm, room temperature or chilled.
With so many Salsa Verde recipes out there, I was curious to see how you make yours. I make my own all the time, but without the tomatillos.
My recipe is one handed down from my family. Like my Mother, we never measure, just know how much to use.
I use the same type of peppers, except I use 1 pasilla, instead of habanero, but might just add it into the mix. I use onions, garlic, cilantro & a touch of oregano, but only salt to taste no pepper. Instead of so much water, I use lime juice. This way you get the real taste of the peppers!
That’s such a great tip Sally!!! Thank you so much!
I’ve never made my own salsa verde before but I sure do love eating it. Such a great and easy recipe to make!
This was my first time – couldn’t believe how much tastier it was than bottled! I hope you love it!
MY favorite part of Mexican food is unlimited chips and salsa also! Of course, that may or may not have something to do with the fact that I then have no room for whatever I’ve ordered. Oops. This salsa verde sounds super tasty!
hahaha That is so true girl!!
Rancho La Puerta looks gorgeous and I’m beyond jealous! I’m a HUGE fan of salsa verde and salsa in general so I definitely need to make this ASAP! :)
I hope you can get there one day – it was gorgeous!!