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Salsa Verde

User Rating 4 Star Rating (6 Reviews)


Salsa verde
Green salsas are almost always more mild than red salsas. The main difference between regular salsa and salsa verde is that tomatillos are used instead of red tomatoes. Due to the tomatillos, salsa verde has a tangy, zesty flavor with the underlying tastes of hearty roasted green chiles and onions.

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes


  • 12-15 tomatillos, husks removed, quartered
  • 5 cloves of garlic
  • 1 medium white or yellow onion, skin removed, coarsely chopped
  • 1 bunch cilantro
  • 1 teaspoon salt
  • 1 teaspoon vegetable oil
  • 1 jalapeno, seeds removed
  • 3 large green chiles, (such as Poblano, Ancho, Anaheim or Hatch) roasted and skins removed
  • 1 tablespoon lime juice


Add onions, jalepeno and tomatillos into a food processor and pulse 4-5 times. Add in remaining ingredients and pulse until desired consistency.

Salsa verde can be served immediately, but is better when it sits in the refrigerator overnight to let the flavors meld.

User Reviews

Reviews for this section have been closed.

 5 out of 5
SALAS VERDE, Member BrianChamberlin

This is the basic: what I do differently is I roast: tomies, chilies and onions on a 1/2 sheet pan-saving the jucies-which are added to the processor, as needed- Then gently remove the skins of all-not onions-and place in processor-adding about 1/2-1 tesp of sugar to taste; I have also added 1 red tomato-roasted of course and the color combination is pleasing to the eye.

75 out of 78 people found this helpful.

See all 6 reviews

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