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Authentic Mexican salsa makes everything better
There are a “million” salsa recipes in Mexico, and the beauty is that there is no wrong way to prepare them. For example, a Mexican salsa verde can be made with raw ingredients, roasted tomatillos, steamed, baked, or boiled.
You can cook the cilantro or use fresh cilantro. There is no wrong way to make it; it will always taste good. Everyone will be happy as long as it is a salsa with that extra little touch of spicy magic.
Authentic tomatillo salsa verde ingredients
- Tomatillos.
- Garlic cloves.
- Serrano chili peppers.
- Cilantro.
- Pinch of salt.
How to make homemade salsa verde?
On the stove: Place the tomatillos, garlic, and serrano chili on a skillet or griddle to roast. Then, blend everything with a handful of fresh cilantro and a pinch of salt.
In the oven: Place the ingredients on a baking sheet and bake until everything is perfectly roasted. Blend with a handful of cilantro and a good pinch of salt.
How to use salsa verde?
This tomatillo salsa verde recipe (Mexican green sauce) is easy to prepare and has many different uses. You could use it as a base for a green posole (pozole Verde), green Mexican enchiladas, a simple guacamole taco, and a big spoonful, or serve it with chips as an appetizer or snack.
Authentic Mexican salsa verde
Ingredients
- 4-5 tomatillos
- 2 garlic cloves
- 2-3 serrano chili peppers
- a bunch of cilantro
- pinch of salt
Instructions
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.
Notes
- Tomatillos. To prepare them, you need to remove the husk, wash them and pat them dry. Use 4 to 6 large tomatillos if they are on the smaller side.
- Garlic cloves. Do not peel them until they are roasted; the skin protects them from burning.
- Serrano chili peppers, if you want it less spicy, use jalapeños seeded. If you can’t find fresh chiles, use Chipotle peppers in adobo sauce.
- Cilantro. Use fresh cilantro with bright green</a> leaves and sprigs.
Nutrition
information
Nutritional information of this recipe is only an estimate, the accuracy for any recipe on this site is not guaranteed.
Frequently asked questions
- DON’T FOLLOW MY EXACT RECIPE. Use my recipe as a guide. Taste while making it and make adjustments until it tastes good to you. Make this recipe your own.
- How to roast the tomatillos? Roast the tomatillos until they change color. When they char, they turn into a lighter green. They also turn soft to the touch.
- How to roast the garlic? Leave the peel ( the paper-like peel around the clove) on the garlic cloves. This will protect them from getting burned. Garlic, when roasted, turns bitter, and we don’t want that.
- How much cilantro should I use? Use the whole bunch of cilantro, leaves, and stems. In the stems is where all of the flavor and magic are. Just remove the roots.
- How to store salsa verde? Store in the fridge in a jar tightly closed; it will last up to a week. You can freeze the salsa, but you must adjust the seasoning before serving.
- Can you double the recipe? YES! Double this recipe and use it for Soup (a green posole will be great), enchiladas, season refried beans, or any other Mexican food you have in mind.
- Add some magic, add white onion or diced avocado, and serve with organic corn chips. This becomes the perfect after-school snack.
- Mexican recipes to finish with this salsa. These dishes will be GREAT with a spoonful of salsa verde :
benefits of making homemade Mexican salsa verde
One of the benefits of making your batch of this Mexican salsa at home is that we eat tons of antioxidants, vitamins, and good stuff for our body without even noticing. YES! This roasted tomatillo salsa verde is also very nutritious for you! Another reason to enjoy it.
Tengo una Certificación Profesional en la cocina vegana; en el mundo de la cocina basada en vegetales, frutas, granos, leguminosas… en comida limpia, orgánica y vegana.
My cookbook is called Yo Cocino Latino..
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