I know I’m not the only person who has ever been disappointed by a jar of store-bought salsa. Sure, it works in a pinch. But usually, the spice level just isn’t what I’m looking for or it tastes over-processed. So that’s where fresh salsa comes in. Namely, salsa verde, aka spicy green salsa made with tomatillos and serrano peppers. If that’s the first bowl you reach for at your favorite Mexican restaurant, this recipe is for you.
Easy-to-make and packed with spicy, aromatic flavors, this salsa is incredibly versatile. Whether served as a simple dip alongside a bag of tortilla chips, as a condiment at a burrito bar or as a spicy topping for grilled skirt steak, it’s sure to be a hit.
What is salsa verde?
Salsa verde is a spicy green sauce common in Mexican cuisine. Unlike red salsa (salsa roja) it uses tomatillos in place of tomatoes. It can be mild to very spicy, depending on the spice level of the green chili peppers used in the recipe.
Salsa Verde Ingredients
- Tomatillos: Tomatillos are also called husk tomatoes due to the papery husk that covers the fruits as they grow. Though often mistaken for green tomatoes, these tomato relatives have a tart and slightly lime-like flavor. Roasting the tomatillos results in a less acidic and slightly sweeter taste. When choosing tomatillos, look for ones that are still covered by the papery husk. The fruits should be firm to the touch, but not rock hard. If they’re squishable, they’re overripe. Be sure to remove the husk before cooking.
- Serrano peppers: Serrano peppers add a kick of hot spicy flavor to the salsa. They are just above jalapenos in the Scoville heat scale, so if you prefer a slightly milder salsa, use jalapenos instead. To reduce the heat further, be sure to remove all the seeds and ribs of the peppers too.
- Onion: You can use yellow or white onions in this recipe. For an even milder onion flavor, substitute shallots.
- Cilantro: Fresh chopped cilantro adds a bright, peppery and lightly citrusy flavor to the salsa. If you don’t like the flavor of cilantro (feel free to blame your genes), you can substitute fresh chopped flat-leaf parsley.
- Garlic cloves: Fresh garlic adds a punch of spicy and savory flavor to the salsa verde.
- Salt: Salt enhances all of the flavors in this salsa verde recipe. Use more or less to taste.
Directions
Step 1: Prep the tomatillos and peppers
In an ungreased skillet, cook the tomatillos over medium heat until browned, about 10 minutes, turning frequently. Cool on a wire rack. For a milder flavor, remove the veins and seeds from the serrano peppers, and finely chop the peppers.
Editor’s Tip: Wear gloves when chopping peppers (and be sure to thoroughly wash your hands afterward) to prevent a case of jalapeno hands.
Step 2: Puree
In a food processor, combine the tomatillos, peppers, onion, 2 tablespoons cilantro, garlic and salt. Cover and pulse just until the mixture is coarsely pureed.
Step 3: Serve
Transfer the salsa verde to a serving bowl. Sprinkle with the remaining cilantro. Refrigerate until ready to serve.
Recipe Variations
- Add avocado: If you’re looking for recipes that use avocados before they get mushy, add one to your salsa verde. Adding it while pureeing all the ingredients makes the salsa creamy.
- Make it sweet: For a sweeter take on salsa verde, add 1 cup of cubed pineapple or cubed mango along with the juice of 1 lime to the food processor when pureeing the ingredients together.
How to Store Salsa Verde
Store leftover salsa verde in an airtight container in the refrigerator for up to five days.
Salsa Verde Tips
Can you roast tomatillos in the oven for salsa verde?
Absolutely! To roast in the oven, place the husked tomatillos on a baking sheet lined with parchment. Drizzle with olive oil or avocado oil. Roast in a 450°F oven for 15 to 20 minutes, or until the tomatillos are tender and lightly browned.
For even more flavor, you can also roast the peppers and onion at the same time. The peppers can be roasted whole, or halve them and remove the ribs and seeds for a milder flavor. Cut the onion into quarters. Spread the tomatillos, peppers and onion into a single layer on a lined baking sheet and roast as directed above.
How do you serve salsa verde?
Of course, the perfect (and easiest) pairing with salsa verde is a big bowl of homemade tortilla chips. It’s also delicious served as a sauce spooned over tacos, enchiladas or a chorizo burrito bowl. If you love a spicy breakfast, you’ll definitely want to try salsa verde served alongside huevos rancheros. And it’s a simple way to spice up your favorite grilled chicken, grilled steak or grilled pork recipe.
Is salsa verde spicy?
The heat in a serving of salsa verde can range from mild to very spicy—it all depends on the number and type of peppers that you use in the recipe. The level of heat differs in individual peppers too, so you may find that one serrano pepper gives off way more heat than another. If you’re sensitive to spicy foods, start with 1/2 a pepper in this salsa verde recipe and add more peppers to taste until your desired heat level is reached.
