Mom's Best Recipes
Recipe

Salsa Verde

A bright, tangy salsa verde with a subtle sweetness from roasted onion and a touch of honey. Perfect for tacos, eggs, grilled meats, and any chip that dares to dive in.

Author By Matt Campbell
4.8
A small bowl of glossy green salsa verde with tortilla chips and roasted tomatillos on a wooden counter
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Salsa verde is one of those kitchen staples that makes you feel like you have your life together, even if dinner is a little chaotic. It is punchy and green and alive, the kind of sauce that wakes up tacos, turns a plain chicken breast into something you actually want, and makes scrambled eggs taste like you tried.

This version starts with a classic taquería-style base of tomatillos, roasted chiles, and cilantro, plus a tiny nudge of sweetness to balance all that tang. Not sugary, not candy. Just enough to round the edges so you keep going back for “one more bite” until the bowl is suspiciously empty.

Tomatillos, jalapenos, onion, garlic, and cilantro arranged on a sheet pan ready for roasting

Why It Works

  • Real tomatillo flavor: Roasting concentrates the tang and gives you a lightly smoky backbone.
  • Balanced heat: You control it by choosing jalapeños for mild-medium or serranos for more kick.
  • Tangy meets sweet: A little honey or agave smooths the acidity without muting the brightness.
  • Thick, spoonable texture: Pan juices plus a quick blend help it cling to tacos instead of running off like it is late for work.
  • Fast and flexible: Make it in under 30 minutes, then use it all week as a sauce, dip, or marinade booster.

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Storage Tips

How to Store Salsa Verde

This salsa tastes great right away, but it gets even better after a little fridge time. The flavors mingle, calm down, then come back louder in a good way.

Refrigerator

  • Store in an airtight container for 5 to 7 days.
  • Press plastic wrap directly on the surface if you want to minimize browning.
  • If it thickens, stir in a teaspoon of water or lime juice to loosen it.
  • If you add avocado, plan to use it within 1 to 2 days for best color and flavor.

Freezer

  • Freeze in a zip-top bag laid flat or in small containers for up to 3 months (best quality within 2 to 3 months).
  • Thaw overnight in the fridge and stir well. The texture may be slightly looser, but the flavor holds strong.
  • For best results, freeze the salsa without avocado, then blend in fresh avocado after thawing.

Salsa verde being poured into a glass jar with a lid for storing in the refrigerator

Common Questions

Common Questions

What makes salsa verde traditional?

Many Mexican salsas verdes are built on tomatillos (not green tomatoes), plus chiles (often serrano or jalapeño), garlic, onion, and salt. Cilantro and lime are common, but not required in every regional or family version. Some salsas are boiled, some are roasted, and both are legit. This recipe goes the roasting route for extra depth.

Is salsa verde spicy?

It can be. For mild, use jalapeños and remove the seeds and ribs. For hotter, use serranos or keep more of the pepper intact. You can also blend in avocado for a creamy, mellow effect.

Why is my salsa verde bitter?

Bitterness usually comes from too much heavy char (especially on peppers) or over-processing herbs (stems included) until they go a little too intense. Blend just until it is the texture you want, and if your peppers got very black, peel or scrape off the loosest burnt bits before blending.

Why is my salsa verde watery?

Tomatillos hold a lot of moisture. Roast them long enough to evaporate some liquid, and pour the roasted pan juices into the blender for body and flavor. After blending, you can also simmer the salsa for 2 to 3 minutes to tighten it up. Try not to add water unless you truly need it for blending.

Can I make this without cilantro?

Yes. It will taste different, but still good. Swap in a handful of flat-leaf parsley plus an extra squeeze of lime to keep it bright.

Can I use canned tomatillos?

You can, in a pinch. Drain well and roast briefly to drive off moisture and add flavor. Fresh tomatillos will give you the cleanest tang and best texture.

Can I freeze salsa verde with avocado?

You can, but it is not my favorite. Avocado versions tend to darken and can get a little weird in texture after thawing. If you want to freeze some, freeze the salsa without avocado, then blend in fresh avocado after thawing.

The first time I made salsa verde that actually tasted like the stuff I kept chasing at taco spots, I realized I had been under-roasting everything. I was basically making green salad dressing and calling it a day. Once I let the tomatillos blister and the onion go sweet at the edges, the whole sauce clicked. Now I keep this in my fridge like a security blanket. When dinner feels boring, I add a spoonful and suddenly it feels like I did something.