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MExican Salsa verde, fresh and cooked

This Mexican salsa verde, prepared in two ways is the best salsa ever, it gives a burst of flavor and nutrition to everything you add it to. Make it fresh with raw tomatillos, onion cilantro and serranos. Or cook all the ingredients and then blend.
5 de 1 voto
Prep Time 10 mins
Cook Time 15 mins
0 mins
Total Time 25 mins
Course salsa, sauce
Cuisine Mexican vegan food
Servings 2 cups
Calories 190 kcal


  • blender
  • Sauce pan


  • 5-7 tomatillos depending on the size peeled and rinsed
  • 1 cup cilantro leaves, and stems
  • 1-2 serrano chili peppers
  • 1 / 4 cup of chopped white onion
  • 1/2 teaspoon of salt


  • For the raw salsa: combine in a blender, the tomatillos, cilantro, serrano pepper, salt and a quarter cup of chopped onion. Blend until everything is well integrated, taste, and adjust the seasoning.
  • For the cooked salsa: Put all the ingredients in a saucepan to cook with a quarter cup of water. Cover and leave for ten or 15 minutes. Put in the blender and blend until everything is well integrated. Taste and adjust for seasoning.


Store in the fridge in a closed jar.


Serving: 1servingCalories: 190kcalCarbohydrates: 43gProtein: 5gFat: 1gSaturated Fat: 1gSodium: 602mgPotassium: 863mgFiber: 9gSugar: 20gVitamin A: 673IUVitamin C: 43mgCalcium: 104mgIron: 2mg
Keyword mexican salsa verde, salsa verde


Nutritional information of this recipe is only an estimate, the accuracy for any recipe on this site is not guaranteed.

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