Sauté Mexican Salsa Verde

This post contains affiliate links. Please read disclosure here.

Something special happens when you char some husked tomatillos and blend them with fresh herbs. Salsa Verde is more than just a condiment; it’s the bright, tangy, and slightly spicy heart of Mexican home cooking.

Salsa Verde is different from the red version because it uses tomatillos. These look like green tomatoes in a paper husk, but their flavor is a mix of lime and green apple. If you want to make your taco night better, this 15-minute recipe is a great choice.

The Ingredient List

This recipe yields a balanced, medium-heat salsa that stores beautifully in the fridge.

• 6 Tomatillos: Husked and rinsed (they’ll be a bit sticky—that’s normal!).
• 3 Jalapeños or Serranos: Use Jalapeños for a milder glow, or Serranos if you want a real kick.
• 1/4 White Onion: Adds a sharp, crisp bite.
• 2 Garlic Cloves: These are key for deep flavor.
• 1/2 Bunch Fresh Cilantro: Don’t be afraid of the stems; they hold a ton of flavor.
• 1/2 tsp Ground Cumin: For an earthy undertone.
• 1 tsp Mexican Oregano: More citrusy and savory than the Mediterranean variety.
• Kosher Salt: To taste (be generous, it awakens the tomatillos).
• 1/2 Cup Water: To reach your desired consistency.
• 2 tbsp Lime Juice (Optional): Tomatillos are already acidic, but a little lime adds extra zip and helps balance rich meats.

Step-by-Step Instructions

1. The Roast: Put the tomatillos, peppers, onion, and garlic on a baking sheet. Broil them until the tomatillos are soft and have blackened spots, about 5 to 7 minutes. This step gives the salsa its smoky flavor.
2. The Blend: Put the roasted vegetables and any juices from the pan into a blender. Add the cilantro, cumin, Mexican oregano, salt, and water.
3. The Pulse: Blend until smooth or leave it slightly chunky if you prefer a rustic texture.
4. The Finish: Taste and add lime juice or more salt if needed. Let it sit for 10 minutes; the flavors will continue to marry as it cools.

What to Serve with Your Salsa Verde

With a jar of this “green gold” in your fridge, you can use it in many ways. Here are some ideas beyond just dipping chips:

What equipment or kitchen supplies do I need?

• Blender
• frying pan

Mexican Salsa Verde

No ratings yet

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Cook Time 10 minutes mins

Total Time 15 minutes mins

Course Salsa

Cuisine Mexican

Servings 12

Calories 9 kcal

Equipment

• Blender
• frying pan

Ingredients

  

1x2x3x

• 6 tomatillos
• 3 jalapenos o chiles serrano
• 1/4 onion
• 2 garlic cloves
• ½ bunch cilantro
• ½ tsp ground cumin
• 1 tsp Mexican oregano
• kosher salt to taste
• 2 tbsp lime juice optional
• ½ cup water

Instructions

 

• Wash and pat dry your tomatillos, jalapenos, onion, and cilantro.
• Add oil to the frying pan and heat over medium-high heat.
• Add the tomatillos, jalapenos, and onion to the frying pan and saute for about 5-7 minutes. Add garlic and continue to saute until golden brown and tomatoes are soft.
  6 tomatillos, 3 jalapenos o chiles serrano, 1/4 onion, 2 garlic cloves
• Remove the sauteed vegetables from the heat and transfer to a blender.
• Add cumin, Mexican oregano, salt to taste, and lime juice; blend for 1 minute.
  ½ tsp ground cumin, 1 tsp Mexican oregano, kosher salt to taste, 2 tbsp lime juice, ½ bunch cilantro
• Add water and continue blending or pulse until you obtain the desired consistency. Enjoy!
  ½ cup water

Video

@roni.tapia.gonzalez Mexican Salsa Verde Recipe | Easy sauté salsa verde that's versitile and can be used for tacos, tostadas, flautas, as a dip or as an add on to your favorite Mexican dish. Remember there are several methods to cooking this salsa. I am showing you my favorite way of making this salsa. This recipe yields about 2 1/2 – 3 cups of salsa. Ingredients • 6 Tomatillos • 3 Jalapeños or Serrano • 1/4 Onion • 2 Garlic Cloves • 1/2 Bunch Cilantro • 1/2 Tsp Ground Cumin • 1 Tsp Mexican Oregan • Kosher Salt to Taste • 2 tbs Lime Juice • 1/2 Cup Water #salsas #salsaverde #recetasfaciles #recetastiktok #foodie #mexicanfood #homemadesalsa #ronigonzalez #tacos ♬ Malaguena Salerosa – Ferhat Livaneli

Notes

Pro Tip: If your salsa tastes a little too tart, a tiny pinch of sugar can help balance the tomatillos’ natural acidity without making it sweet.

Nutrition

Serving: 94gCalories: 9kcalCarbohydrates: 2gSodium: 195mgSugar: 1g

Keyword salsa, salsa para tacos, salsa verde

Tried this recipe?Let us know how it was!