Authentic Mexican salsa verde

This recipe for salsa verde is very Mexican authentic, delicious and filled with health benefits.salsa verde mexicana

I grew up eating salsas at every meal. At the center of the table, there were always freshly made tortillas, “queso fresco” and any type of Mexican salsa.

Salsa makes everything better right? My favorite has always been this “salsa verde”, well any kind of salsa verde. I do not mind if it is cooked salsa verde, roasted tomatillo sauce or all raw ingredients. I mean as long as it is salsa….

salsa verde mexicana

This recipe is so easy to prepare and it has a “million” of different uses. You could use it as a base for a green pozole or use it for green Mexican enchiladas. Or probably you just want to use it with chips, for chips and salsa.

Related content: Mexican Drowned tostada

salsa verde mexicana

The best part of this salsa is that without even noticing we are eating a ton of antioxidants, vitamins and tons of good stuff for our body. YES! this salsa verde is also good for you. Did you know that cilantro helps our body get rid of heavy metals in our body? This is another reason for us to eat SALSA VERDE.

salsa verde mexicana

Related content: VEGAN ceviche tostadas

salsa verde mexicana

So here is the recipe for this AMAZING and HEALTHY

salsa verde

and I hope you like it as much as I do. If you do please share the blog, the recipe and upload a picture of in on Instagram with @piloncilloyvainilla so I can see it.  Do you follow me on  Pinterest?I would love to see you over there as well.

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Mexican salsa verde

This recipe for Mexican salsa verde is authentic, super easy to make and tastes great with everything. The combination of fresh ingredients and roasted ingredients makes it different from other classic recipes and delicious.
10 mins
10 mins
20 mins
6 personas


  • 4-5 tomatillos
  • 2 garlic cloves
  • 2-3 serrano chili peppers
  • a bunch of cilantro
  • pinch of salt


To make it in the oven.

  • Roast the tomatillos, garlic cloves, and serrano peppers in the oven at 350ºF until golden brown. Then put them in the blender with a big pinch of salt and cilantro.
  • Taste for seasoning, adjust if necessary.

To prepare on the stove.

  • Roast the tomatillos, the serrano chile peppers and garlic on a pan or skillet.
  • Blend the cooked tomatillos, serrano pepper, garlic cloves with the fresh cilantro and the salt. Taste for seasoning and adjust if necessary.


Remember to leave the skin on garlic while it roasts; this protects it from burning on the inside.


Serving: 0g | Carbohydrates: 0g | Protein: 0g | Fat: 0g | Saturated Fat: 0g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 0mg | Potassium: 0mg | Fiber: 0g | Sugar: 0g | Vitamin A: 0IU | Vitamin C: 0mg | Calcium: 0mg | Iron: 0mg
Course: Mexican vegan, salsa
Cuisine: Mexican
Keyword: salsa verde
Author: Piloncillo&Vainilla

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Enriqueta Lemoine

I love salsa verde. It’s a must and a staple in my kitchen.

Silvia Martinez

Salsa verde is so versatile, we add it to tacos, tortas, tostadas, in soup, etc. Love it!