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Salsa Verde or “Green Sauce”

Easy Salsa Verde Recipe

Mike Gonzalez
Green salsa is almost always more mild than red salsas. The main difference between regular salsa and salsa verde is that tomatillos are used instead of red tomatoes.
Prep Time 10 mins
Total Time 10 mins
Course Condiment
Cuisine Mexican
Servings 1 family
Calories 30 kcal


  • lbs tomatillos or green tomatoes
  • 5 cloves garlic
  • 1 medium white or yellow onion skin removed, coarsely chopped
  • ¼ cup cilantro
  • 1 tsp salt
  • 1 tsp vegetable oil
  • 1 jalapeno seeds removed
  • 3 large green chiles (such as Poblano, Ancho, Anaheim or Hatch) roasted and skins removed
  • 1 tbsp lime juice


  • Heat broiler: Move oven rack about 4-inch below broiler element. Preheat broiler to high heat.
  • Roast tomatillos and jalapeño: Place tomatillos and jalapeño on a baking sheet then place in oven and roast about 4 – 5 minutes until charred on top (keep a close on on things as they can char pretty quickly – especially the pepper)
  • Turn and continue to roast: Rotate veggies to opposite side and roast until charred on opposite side, about 3 – 5 minutes longer.s a chip dip.
  • Add ingredients to food processor: Slice pepper (or halve then remove seeds) then add to a food processor along with onion, cilantro, garlic, salt, sugar, lime juice, water and tomatillos (and any juices on pan).
  • Blitz to a coarse texture: Pulse several times to a coarse puree. Stir in more water to thin if desired. Serve warm as a topping or chill through in refrigerator to use a chip dip.
Keyword Salsa