Name: Salsa Verde
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Ingredients: 7 medium tomatillos, (husked); 3 medium jalapeño peppers, (stems removed); 2 cloves garlic, (peeled); ½ cup fresh cilantro leaves, (packed); ½ cup white onion, (roughly chopped); ½ teaspoon kosher salt,; Tortilla chips, (for serving)

This Salsa Verde is fresh, tangy, and packed with bold flavor. Tomatillos and jalapeños are simmered until tender, then blended with garlic, onion, and cilantro for a smooth, vibrant salsa. It has just the right balance of brightness and heat, making it perfect for dipping, topping, or adding a fresh kick to your favorite dishes. We use it in our White Bean Chicken Chili recipe.

A bowl of salsa verde with tortilla chips.

Why You’ll Love This Recipe

This salsa is simple to make with just a handful of ingredients, but delivers big, fresh flavor. The tomatillos bring a natural tanginess, while the jalapeños add a subtle heat that can be adjusted to your preference.

Tips for Success

Simmer the tomatillos until they turn pale green and soften, this ensures a smooth texture.
Adjust the number of jalapeños depending on your spice preference.
Blend to your desired consistency, smooth or slightly chunky both work well.
Let the salsa cool slightly before serving for the best flavor.

How to Serve

Serve with tortilla chips or use it to add flavor to:

Tacos or burritos
Roasted chicken or pulled pork
Scrambled Eggs or breakfast dishes
Rice bowls

Storage Tips

Store in an airtight container in the refrigerator for up to 4 days. Stir before serving.

5 from 1 vote

Salsa Verde

Prep Time 5

Cook Time 15

Total Time 20

Salsa Verde made with tomatillos, jalapeños, garlic, and cilantro. A fresh, tangy homemade salsa perfect for dipping or topping.

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Ingredients

▢ 7 medium tomatillos, husked
▢ 3 medium jalapeño peppers, stems removed
▢ 2 cloves garlic, peeled
▢ ½ cup fresh cilantro leaves, packed
▢ ½ cup white onion, roughly chopped
▢ ½ teaspoon kosher salt,
▢ Tortilla chips, for serving

Instructions

In a medium saucepan over medium-high heat, add the tomatillos, jalapeños, and garlic. Cover with water and bring to a boil.
Reduce heat to medium and simmer for 10 to 15 minutes, or until the tomatillos are softened and pale green.
Drain the vegetables and transfer them to a food processor.
Add cilantro, onion, and salt.
Blend until smooth or to your desired consistency.