Sarah's Kitchen/Mexican/Salsas

Salsa Verde

Green Tomatillo Salsa — The Essential Mexican Condiment

"Bright, tangy, and absolutely essential. This is the mother sauce of Mexico."

20Minutes
2 cupsMakes
1/5Difficulty

The Ingredients

The Salsa

  • 1 lbTomatillos, husked and rinsed
  • 2-3Serrano peppers (adjust for heat)
  • ½White onion, roughly chopped
  • 2 clovesGarlic
  • ½ cupFresh cilantro
  • ½ tspSalt (or to taste)
  • ½ tspSugar (optional, balances acidity)

The Method

01

Roasted Version (Best Flavor)

1

Place tomatillos, serranos, onion, and garlic on a baking sheet. Broil 5-7 min until charred. Flip. Broil 5 more.

2

Transfer everything (including juices) to blender. Add cilantro and salt.

3

Pulse for chunky or blend smooth — your choice. Taste and adjust seasoning.

02

Boiled Version (Faster)

A

Simmer tomatillos, serranos, and garlic in water until tomatillos turn olive green (10 min). Drain.

B

Blend with raw onion, cilantro, and salt. This version is brighter, less smoky.

03

Raw Version (Freshest)

A

Blend everything raw. Very bright and fresh — best used same day.

Uses

Chilaquiles

Simmer tortilla chips in salsa verde for the ultimate breakfast.

Enchiladas

The base for enchiladas verdes — blanket rolled tortillas with it.

Tacos

Drizzle on any taco. Essential for carnitas and chicken.

Eggs

Huevos rancheros, scrambles, anything eggs + salsa verde = perfect.