Authentic Spicy Green Salsa

Authentic Spicy Green Salsa

This Authentic Spicy Green Salsa, known as “Salsa Verde,” is a vibrant and fiery condiment that’s a staple in Mexican cuisine. Made with tomatillos and a mix of fresh green chilies, it brings a tangy, spicy kick to tacos, nachos, eggs, and more. Here’s how to make it at home.


  • 1 pound tomatillos, husks removed and washed
  • 2-3 serrano peppers (or jalapeños for a milder heat)
  • 1 large white onion, quartered
  • 3 cloves garlic, unpeeled
  • Salt to taste
  • Juice of 1 lime
  • 1/2 cup fresh cilantro, roughly chopped
  • Water, as needed for blending


Roast the Vegetables:

  1. Broil the Tomatillos and Chilies: Preheat your oven’s broiler. Place the tomatillos, serrano peppers, onion quarters, and garlic cloves on a baking sheet. Broil, turning occasionally, until the tomatillos and peppers are charred and slightly softened—about 5-7 minutes. Keep an eye on them to prevent burning.
  2. Cool and Peel: Allow the vegetables to cool slightly. Peel the garlic and, if desired, remove the stems and seeds from the peppers for less heat.

Blend the Salsa:

  1. Blend the Ingredients: In a blender or food processor, combine the roasted tomatillos, serranos (or jalapeños), onion, and garlic. Pulse until you achieve a coarse or slightly smooth texture, depending on your preference. Add a little water if necessary to facilitate blending.
  2. Season: Add salt to taste and lime juice to the salsa. Blend again briefly to mix.

Finish with Cilantro:

  1. Add Freshness: Stir in the chopped cilantro by hand to maintain its texture and flavor.

Serving Suggestions:

  • Serve as a vibrant topping for tacos, burritos, or grilled meats.
  • Use as a dip for tortilla chips or as a base for green enchiladas.
  • Drizzle over scrambled eggs or breakfast burritos for a morning kick.

Tips for Perfect Salsa Verde:

  • Roasting Depth: Roasting the vegetables deepens the flavors of the salsa, adding a smoky undertone.
  • Adjusting Heat: The heat level can be easily adjusted by the type and quantity of peppers used. Serrano peppers will give a spicier kick than jalapeños.
  • Consistency: For a thinner salsa, add more water during the blending process. For a thicker salsa, use less water.
  • Storage: This salsa can be stored in an airtight container in the refrigerator for up to a week. The flavors will continue to meld and improve over time.

Dive into the fresh, tangy, and spicy flavors of this Authentic Spicy Green Salsa, and bring a touch of Mexican tradition to your table.

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